Okonomiyaki and Tonkatsu Sauce

Saori Kojima, originally from Hokkaido and now based in Upwey, Victoria, embarked on a culinary journey to bring Japan's authentic flavours to Australia. Dissatisfied with processed foods loaded with additives, she began crafting sauces in her home kitchen in 2011, focusing on purity and traditional techniques like fermentation. Blending her expertise in nutrition with Japanese culinary traditions, Saori meticulously selects Australian grown ingredients and premium Japanese imports such as fermented soy sauce, unsweetened rice mirin, and top grade Hokkaido kelp. Saori's mantra, "Quality food; Quality life," drives her commitment to promoting easy, healthy, and delicious home cooking.

Vegetarian

Hokkaido kelp seaweed stock, Australian tomatoes, Japanese worcestershire sauce (onion), Japanese fermented soy sauce, vinegar, brown sugar, corn flour, sea salt, sesame seeds.

Contains: soy, sesame, wheat.

It goes great on everything! Not just limited to okonomiyaki (savoury pancakes), okonomiyaki sauce is versatile—it's delicious on tempura, tonkatsu (cutlets) and burgers, as a dipping sauce for veggies and meats, in soups, or as a marinade or stir-fry sauce. Similar to BBQ sauce, its sweet, smokey flavour adds an extra element to just about any food you're enjoying.