Traditional Japanese cuisine is based around five essential ingredients referred to as “sa-shi-su-se-so”, which are used to create distinctly Japanese flavors. The five ingredients are sugar (sa), salt (shi), vinegar (su), soy sauce (se), and miso (so), which may be combined with dashi broth, sake, and spices to make a variety of sauces and condiments
Tonkatsu Sauce: Tonkatsu sauce is a thick and fruity brown sauce used in Japan as a topping for katsu dishes like tonkatsu (fried pork cutlet), chicken katsu, and korokke (potato croquette); as a dipping sauce for kushikatsu (deep fried skewered foods); or as an ingredient to make yakisoba (fried noodles). Tonkatsu sauce are similar to okonomiyaki sauce and takoyaki sauce, which use the same blend of fruits and spices as tonkatsu sauce.
Japanese Mayonnaise: Japanese mayonnaise is a sauce with many hardcore fans, thanks to its unique flavor and smooth texture, it stands out from Western-style mayonnaise. Using more egg yolks than Western-style mayonnaise and no egg whites making Japanese mayonnaise a rich and creamy flavor.
Japanese Wasabi: Wasabi is a root that’s freshly ground into a spicy paste. Outside of Japan, wasabi is known mostly as a condiment for sushi and sashimi. While apart from that, Wasabi can be also used to season all kinds of dishes, including grilled beef and chicken, cold noodle dishes, and ochazuke (a dish of rice and toppings with hot tea or broth poured over it).
Tare Sauce: Tare sauce is a soy sauce-based sauce commonly used for grilled food. It can be applied as a marinade for yakiniku barbecue or used as a dipping sauce after grilling for anago (roasted conger eel), yakitori, and other types of kushiyaki (grilled skewers).