Sauces & Condiments

Master list · 49 Japanese · 46 Chinese · Reviewed 9 Oct 2026

Every bottle, jar and dish on the pass, in one place: what it is, whether it is for dipping, cooking or the table, and the allergens it can carry.

Name	Cuisine	Use	What it is	Allergens
Soy and Seasoning Sauces
Koikuchi shoyudark soy sauce	Japanese	DippingCooking	The everyday Japanese soy sauce, brewed from roughly equal soybeans and wheat. Balanced, savoury and aromatic; the default on the table.	SoyWheat
Usukuchi shoyulight-coloured soy sauce	Japanese	Cooking	Paler but saltier than koikuchi. Used in Kansai cooking to season without darkening clear soups, simmered vegetables and fish.	SoyWheat
Tamari	Japanese	DippingCooking	Thick, rich soy sauce made with little or no wheat, traditionally a by-product of miso. Often chosen for gluten-free requests, but always check the label.	SoyWheat (some)
Shiro shoyuwhite soy sauce	Japanese	Cooking	Very pale, sweet and delicate, brewed mostly from wheat. Seasons clear broths and pale dishes without colouring them.	WheatSoy
Saishikomi shoyudouble-brewed soy sauce	Japanese	Dipping	Brewed a second time with soy sauce in place of brine, giving a dark, deep, rounded flavour. A luxury dip for sashimi.	SoyWheat
Nikiri“boiled down”	Japanese	At the table	Soy sauce softened with sake and mirin, heated to drive off the alcohol. The sushi chef brushes it onto nigiri, so guests do not add more soy.	SoyWheat
Tosa joyu	Japanese	Dipping	Soy sauce steeped with bonito flakes, usually with sake, mirin and kombu, named after the bonito-fishing region of Tosa. A rich dip for sashimi.	SoyWheatFish
Dashi shoyu	Japanese	DippingCooking	Soy sauce blended with dashi for a milder, rounder, more savoury seasoning.	SoyWheatFish
Light soy saucesheng chou	Chinese	DippingCooking	The main Chinese seasoning soy: thin, salty and savoury. Used for flavour in stir-fries, marinades and dips.	SoyWheat
Dark soy saucelao chou	Chinese	Cooking	Aged longer and thickened, often with caramel or molasses: less salty, slightly sweet, used mainly for colour in braises and fried noodles.	SoyWheat
Mushroom dark soy sauce	Chinese	Cooking	Dark soy sauce infused with mushroom for extra depth.	SoyWheat
Seasoned soy for seafood	Chinese	CookingAt the table	A lightly sweetened soy poured over steamed fish with ginger, spring onion and sizzling oil.	SoyWheat
Oyster sauce	Chinese	Cooking	A thick, glossy, savoury-sweet sauce from oyster extract; for stir-fries and blanched greens.	MolluscsWheat (some)Soy (some)
Vegetarian oyster sauce	Chinese	Cooking	A mushroom-based alternative to oyster sauce for vegetarian guests.	Soy (some)Wheat (some)
Abalone sauce	Chinese	Cooking	A rich, glossy sauce for braised abalone, sea cucumber and greens in Cantonese fine dining.	MolluscsSoy (some)Wheat (some)
Fish sauceyu lu	Chinese	DippingCooking	Fermented fish sauce, much used in Chaozhou (Teochew) cooking and as a dip.	Fish
Shrimp pasteham ha	Chinese	Cooking	Pungent fermented shrimp paste; steamed with pork or stir-fried with greens in Cantonese cooking.	Crustaceans
Stocks, Tsuyu and Bases
Dashi	Japanese	Cooking	The foundation stock, most often kombu and bonito flakes. It hides in soups, sauces and simmered dishes, so food that looks vegetarian may contain fish.	Fish (some)
Mentsuyunoodle sauce	Japanese	DippingCooking	Dashi, soy sauce, mirin and sugar. Served chilled as the dip for soba and somen, or diluted as a hot noodle broth.	SoyWheatFish
Tentsuyutempura sauce	Japanese	Dipping	A light, warm dip of dashi, soy and mirin for tempura, served with grated daikon and ginger to stir in.	SoyWheatFish
Warishita	Japanese	Cooking	The sweet simmering sauce for sukiyaki: soy sauce, mirin, sake and sugar, sometimes with dashi.	SoyWheat
Superior stockshang tang	Chinese	Cooking	A long-simmered clear stock of chicken, pork and cured ham; the base of fine Cantonese soups and sauces.	None listed
Master stocklu shui	Chinese	Cooking	A braising liquid of soy, rock sugar, Shaoxing wine and whole spices, kept and reused for poaching meats.	SoyWheatAlcohol
Pastes and Ferments
Shiro misowhite miso	Japanese	Cooking	Short-fermented with plenty of rice koji: pale, mild and slightly sweet. For dressings, light soups and glazes.	Soy
Aka misored miso	Japanese	Cooking	Fermented longer: darker, saltier and deeper. Some versions are made with barley.	SoyBarley (some)
Awase misoblended miso	Japanese	Cooking	A blend of white and red miso; the all-purpose choice for miso soup.	SoyBarley (some)
Saikyo miso	Japanese	Cooking	A very sweet, pale Kyoto miso. The classic marinade for black cod and other rich fish.	Soy
Hatcho miso	Japanese	Cooking	A dark, dense miso made from soybeans alone and aged for a long time; intensely savoury.	Soy
Shio kojisalt koji	Japanese	Cooking	Rice koji fermented with salt and water. A marinade that tenderises meat and fish and adds gentle umami.	None listed
Yuzu kosho	Japanese	At the tableCooking	A fermented paste of yuzu peel, chilli and salt: fragrant, hot and salty. A little goes a long way with grilled meat, sashimi and hot pot.	None listed
Umeboshisalted plum	Japanese	At the table	Ume plums salted and pickled, often with red shiso. Very sour and salty; puréed as bainiku for sauces and dressings.	None listed
Hoisin sauce	Chinese	DippingCooking	Thick, dark, sweet and salty, from fermented soybeans with garlic, chilli and spices. A glaze and a dip.	SoyWheat (some)Sesame (some)
Sweet bean saucetian mian jiang	Chinese	DippingCooking	Despite its name, made mainly from fermented wheat flour. Served with Peking duck and in zha jiang noodles.	WheatSoy (some)
Yellow bean saucehuang dou jiang	Chinese	Cooking	Fermented soybean paste for Cantonese braises and stir-fries.	SoyWheat (some)
Doubanjiangchilli bean paste	Chinese	Cooking	Fermented broad beans with chilli, the backbone of Sichuan cooking such as mapo tofu.	Wheat (some)Soy (some)
Douchifermented black beans	Chinese	Cooking	Salted, fermented black soybeans; rinsed and chopped for steamed fish, spare ribs and stir-fries.	Soy
Black bean sauce	Chinese	Cooking	Fermented black beans cooked with garlic, soy and Shaoxing wine.	SoyWheat
Fermented bean curdfu ru	Chinese	CookingAt the table	Cubes of tofu fermented in brine: white with chilli or sesame oil, or red (nam yu) coloured with red yeast rice. Pungent and creamy.	SoyAlcohol (some)
Chu hou paste	Chinese	Cooking	A Cantonese braising paste of fermented soybeans and bean curd with sesame paste, ginger and garlic. Recipes vary by maker.	SoySesame (some)Wheat (some)
Sesame pastezhi ma jiang	Chinese	DippingCooking	Ground toasted sesame, darker and nuttier than tahini; for cold noodles and hot pot dips.	Sesame
Shacha sauce	Chinese	DippingCooking	A savoury paste of oil, garlic, shallot and chilli with dried brill and dried shrimp, from Chaozhou and Taiwan. The classic hot pot dip.	FishCrustaceansSesame (some)Soy (some)
Vinegars, Wines and Citrus
Mirin	Japanese	Cooking	A sweet rice seasoning for glazes, sauces and simmering. True (hon) mirin contains around 14% alcohol; mirin-style seasonings contain less.	Alcohol
Cooking sakeryorishu	Japanese	Cooking	Sake for the kitchen: softens fish and meat, removes strong smells and adds depth.	Alcohol
Komezurice vinegar	Japanese	Cooking	Mild, slightly sweet vinegar brewed from rice; the base for sushi rice, pickles and dressings.	None listed
Kurozublack vinegar	Japanese	Cooking	An amber vinegar from brown rice, aged for a mellow, rounded acidity; used in dressings and drinks.	None listed
Sushizusushi vinegar	Japanese	Cooking	Rice vinegar seasoned with sugar and salt, folded into warm rice to make shari.	None listed
Amazusweet vinegar	Japanese	Cooking	Sweetened rice vinegar for quick pickles, including the ginger served with sushi.	None listed
Sanbaizu“three cups”	Japanese	CookingAt the table	A light dressing of vinegar, soy and sweetener for sunomono, the vinegared salads.	SoyWheat
Ponzu	Japanese	Dipping	Citrus and soy, usually with mirin and dashi: bright, tangy and savoury. For sashimi, hot pot, seared fish and dumplings.	SoyWheatFish (some)
Yuzu ponzu	Japanese	Dipping	Ponzu made with yuzu juice for a more fragrant, floral finish.	SoyWheatFish (some)
Chinkiang vinegarZhenjiang black vinegar	Chinese	DippingCooking	A malty black vinegar from glutinous rice and wheat bran. With slivered ginger, the classic dip for soup dumplings.	Wheat
Shanxi mature vinegar	Chinese	DippingCooking	A dark, strong, aged vinegar made mainly from sorghum with other grains.	Gluten (some)
Red vinegar	Chinese	Dipping	A light, tart, fruity rice vinegar served with dumplings and noodle soups.	None listed
White rice vinegar	Chinese	Cooking	Clear, sharp vinegar for pickles and sweet and sour dishes.	None listed
Shaoxing wine	Chinese	Cooking	An amber rice wine brewed with a wheat-based starter; adds depth to marinades, braises and stir-fries.	AlcoholWheat
Rose winemei gui lu	Chinese	Cooking	A strong rose-scented spirit used in char siu and soy-poached chicken.	Alcohol
Glazes and Cooking Sauces
Teriyaki	Japanese	Cooking	A glossy glaze of soy, mirin, sake and sugar, brushed on as food grills. Teri means shine, yaki means grilled.	SoyWheat
Tareyakitori sauce	Japanese	Cooking	The thick basting sauce of soy, mirin and sugar used on yakitori; many grills keep and replenish theirs for years.	SoyWheat
Kabayaki tareeel sauce	Japanese	CookingAt the table	A sweet, reduced soy and mirin glaze for grilled eel; often drizzled on rolls.	SoyWheat
Yakiniku tare	Japanese	DippingCooking	The dip for grilled beef: soy, sugar, fruit, garlic and sesame.	SoyWheatSesame
Tonkatsu sauce	Japanese	At the table	A thick, fruity, Worcester-style brown sauce for breaded cutlets. Recipes vary; check the label.	Soy (some)Wheat (some)
Okonomiyaki sauce	Japanese	At the table	Sweeter and thicker than tonkatsu sauce; painted over okonomiyaki and takoyaki. Recipes vary; check the label.	Soy (some)Wheat (some)
Japanese mayonnaise	Japanese	At the table	Richer and tangier than Western mayonnaise: made with egg yolks only and rice vinegar.	EggMustard (some)
Char siu sauce	Chinese	Cooking	Sweet, red barbecue glaze of honey, hoisin, five-spice, fermented bean curd and Shaoxing wine.	SoyWheat
Peking duck sauce	Chinese	At the table	The sweet, dark sauce for Peking duck pancakes, based on sweet bean sauce or hoisin.	WheatSoy
Plum saucesu mei jiang	Chinese	Dipping	A sweet-sour fruit sauce of plums, often with apricot and chilli; for roast goose and spring rolls.	None listed
Sweet and sour sauce	Chinese	CookingDipping	Vinegar and sugar, often with fruit or tomato, balanced bright and sticky.	None listed
Maltose	Chinese	Cooking	A very thick, clear syrup brushed onto roast duck and char siu for a lacquered skin.	None listed
XO sauce	Chinese	CookingAt the table	A luxury Hong Kong condiment of dried scallop and dried shrimp with cured ham, chilli and oil.	MolluscsCrustaceans
Dipping and Table Sauces
Goma daresesame sauce	Japanese	Dipping	A creamy sauce of ground toasted sesame, soy and sugar, often with vinegar or dashi. For shabu-shabu, cold noodles and salads.	SesameSoyWheat
Gyoza dip	Japanese	Dipping	Soy sauce and rice vinegar with a few drops of chilli oil, mixed at the table to taste.	SoyWheatSesame (some)
Momiji oroshi“autumn-leaf” radish	Japanese	At the table	Grated daikon tinted red with chilli, stirred into ponzu for hot pot and seared fish.	None listed
Dumpling dip	Chinese	Dipping	Black vinegar and soy sauce, often with ginger, garlic or chilli oil, mixed to taste.	SoyWheat
Ginger-scallion saucejiang cong	Chinese	Dipping	Finely chopped ginger and spring onion with hot oil poured over; served with poached (white-cut) chicken.	None listed
Chilli garlic sauce	Chinese	At the table	A bright Cantonese chilli and garlic sauce on the dim sum table.	None listed
Chinese hot mustard	Chinese	At the table	A fiery mustard often served beside chilli sauce with dim sum and roast meats.	Mustard
Oils, Chilli and Spices
Wasabi	Japanese	At the table	Freshly grated rhizome with a clean, quickly fading heat that lifts raw fish. Much of what is served outside Japan is horseradish-based.	None listed
KarashiJapanese mustard	Japanese	At the table	A sharp, hot mustard served with oden, natto, tonkatsu and dumplings.	Mustard
Shichimi togarashiseven-flavour chilli	Japanese	At the table	A blend built on chilli with sansho pepper, citrus peel, sesame, nori, ginger and hemp or poppy seed. For noodles, grilled meat and rice dishes.	Sesame
Ichimi togarashione-flavour chilli	Japanese	At the table	Pure ground red chilli; heat without the aromatics of shichimi.	None listed
SanshoJapanese pepper	Japanese	At the table	The ground pod of the prickly ash: citrusy and gently numbing. Classic with grilled eel.	None listed
Furikake	Japanese	At the table	A rice seasoning of sesame, nori, salt and sugar, often with bonito flakes.	SesameFish (some)Soy (some)
Garipickled ginger	Japanese	At the table	Thinly sliced young ginger pickled in sweet vinegar; a palate cleanser between pieces of sushi.	None listed
Beni shogared pickled ginger	Japanese	At the table	Julienned ginger pickled in red plum vinegar; sharp and salty with beef bowls, yakisoba and takoyaki.	None listed
Rayuchilli oil	Japanese	At the table	Japanese chilli oil, usually with sesame oil; a few drops in the gyoza dip.	Sesame (some)
Goma aburatoasted sesame oil	Japanese	CookingAt the table	Toasted sesame oil, used as a finishing flavour rather than for frying.	Sesame
Chilli oilhong you	Chinese	At the tableCooking	Oil infused with chilli flakes and spices, often Sichuan pepper. For dumplings, noodles and cold dishes.	Sesame (some)
Chilli crisp	Chinese	At the table	Chilli oil packed with crunchy fried garlic, shallots and sometimes soybeans or peanuts.	Soy (some)Peanuts (some)
Chiu Chow chilli oil	Chinese	At the table	A salty Chaozhou chilli-garlic oil, a favourite at the dim sum table.	None listed
Sichuan pepper oilhua jiao you	Chinese	CookingAt the table	Oil infused with Sichuan peppercorns: fragrant and numbing.	None listed
Sesame oil	Chinese	CookingAt the table	Toasted sesame oil, added at the end for aroma.	Sesame
Sichuan peppercornhua jiao	Chinese	Cooking	The husk of the prickly ash; creates the tingling ma of mala.	None listed
Five-spicewu xiang fen	Chinese	Cooking	Usually star anise, cloves, cinnamon or cassia, Sichuan pepper and fennel seed.	None listed
White pepper	Chinese	Cooking	The everyday pepper of Cantonese cooking; earthy and hot.	None listed
Rock sugarbing tang	Chinese	Cooking	Crystallised sugar that gives braises a clear, glossy sweetness.	None listed

On allergens. Tags flag common sources, and “(some)” means only certain recipes or brands. Formulas differ between makers and change over time: always read the label and confirm with your kitchen before reassuring a guest. See Allergen Essentials.