Shabu-shabu,

a Japanese hot pot dish, is known for its thinly sliced Japanese　Beef and vegetables cooked by swishing them in boiling broth.

The Kyoto-style shabu-shabu offers a refined and elegant experience, reflecting the city's rich culinary heritage.

 SAKURAI's ODASHI

 

Experience the exquisite taste of "Sakurai Dashi," a premium broth pack crafted by a renowned Kyoto restaurant.

Made with select dried bonito flakes and Rishiri kelp, this dashi enhances the natural sweetness of Ginkakuji Onishi's Wagyu beef for an exceptional shabu-shabu experience.

The rich umami flavor pairs perfectly with the delicate meat, creating a harmonious and refined dish.

Additionally, the vegetables cooked in this dashi become incredibly flavorful, offering a perfect complement to the meal.

Simply add salt or light soy sauce to your liking for a quick and delicious meal.

 

Ochaji-no-tare

Means　"Tea Ceremony Sauce"

 

In the art of tea ceremony cuisine, known as cha-kaiseki, the first dishes served to honor a distinguished guest are Mukozuke (a sashimi dish), rice, and a white miso soup. Serving these is a customary practice, ensuring the tea is enjoyed to its fullest.

The white miso soup is traditionally accompanied by a mixture of mustard paste, a unique pairing that inspired the creation of this sauce.

With this inspiration, "Sakurai" has carefully selected the finest ingredients, using a generous amount of refined white miso to craft a product they proudly present to the world. Every element, from the mustard to the oil, is sourced domestically in Japan. The sauce is made without additives or artificial flavor enhancers, ensuring a pure and authentic taste.

"Tea Ceremony Sauce" can also be used as a sauce for roast beef.

■Yuzu Pepper Paste

This product is a Yuzu Pepper Paste, a traditional Japanese condiment that combines the bright, citrusy flavor of yuzu with the spicy kick of chili peppers. Made with carefully selected yuzu and chilies, this paste adds a zesty and spicy element to various dishes, enhancing the flavors of grilled meats, seafood, and even soups. It’s a versatile seasoning that can be used in both traditional and modern cuisine, providing a refreshing heat and aromatic citrus flavor. Crafted without artificial additives, it captures the natural taste of its ingredients, making it a premium choice for elevating your culinary creations.

 

 

The yuzu citron used in our Yuzu Togarashi is sourced directly from farmers in Mizuo, a small village nestled at the foot of Mount Atago in Ukyo Ward, Kyoto. These yuzu fruits are fully ripened and renowned for their exceptional fragrance. We at Kyoto Cuisine Sakurai use this high-quality yuzu in a variety of dishes, including soups, simmered dishes, and grilled items.

Mizuo is often referred to as Kyoto's last hidden gem, with the name "Mizuo" meaning "a place where pure water springs." The village benefits from a significant temperature difference between day and night and is blessed with the pristine waters of the mountain streams, which contribute to the production of high-quality yuzu.

Legend has it that around 700 years ago, during the Kamakura period, Emperor Hanazono, the 95th emperor of Japan, was the first to cultivate yuzu in this region. Today, the descendants of the original farming families in Mizuo continue to grow yuzu with great care.

Our Yuzu Togarashi is crafted by blending the yuzu from Mizuo with other citrus peels, including daidai from Wakayama and lemon from Ehime, in a golden ratio. Additionally, it features Habanero peppers, also grown by the yuzu farmers in Mizuo. This careful blend creates a condiment that is both fragrant and flavorful, ideal for adding a unique zest to various dishes.

 

Please also use the Yuzu Togarashi Paste when grilling chicken.

 

Lastly, we would like to extend our heartfelt congratulations on the 5th anniversary of Ginkakuji Ohnishi Singapore. We wish you continued success and prosperity, and we sincerely appreciate your continued support of our company.