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Youki Kobashi Ninnikujan Fragrant Garlic Sauce 130g
Youki Kobashi Ninnikujan Fragrant Garlic Sauce 130g
- Characterized by an intense, robust garlic aroma and deep, savory flavor profile.
- A rich, thick sauce consistency, crafted using carefully selected minced garlic.
- Essential for enhancing various dishes such as stir-fries, marinades, or as a dipping condiment.
- Conveniently sized 130g jar, perfect for integrating authentic Japanese seasoning into cooking.
Unleash the flavor of Japan & Korea: Youki Kobashi Ninnikujan Fragrant Garlic Sauce 130g!
The Essence of Aged Garlic
This premium Japanese garlic sauce is crafted using a specialized fermentation and aging process, which maximizes the natural aroma and complex depth of the garlic. Youki Kobashi Ninnikujan Fragrant Garlic Sauce ensures an intense, yet balanced garlic presence that elevates any dish without the harshness often associated with raw garlic. It is versatile and a staple condiment in modern Asian cooking, known for its rich, umami-packed consistency.Intense Umami and Aromatic Depth
The flavor profile is characterized by a powerful, lingering fragrance derived from carefully selected cloves. While distinctly pungent, the aging process mellows the raw spice, allowing a deep, savory sweetness and prominent umami notes to shine through. The texture is smooth and rich, contributing a burst of flavor that complements meats, vegetables, and noodles alike, transforming simple ingredients into a gourmet experience.How to Enjoy
Youki Kobashi Ninnikujan Fragrant Garlic Sauce is highly versatile. Use it immediately as a potent dipping sauce for gyoza, spring rolls, or fried chicken (karaage). You can also incorporate it directly into cooking—mix a spoonful into stir-fries, noodle broths, or marinades for grilled pork or beef. For a quick snack, spread a small amount onto toast or blend it into mayonnaise for a savory aioli twist.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 28.03.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 908kJ 215kcal |
| Fat - of which saturated |
4.6g 0.7g |
| Corbohydrate - of which sugar |
36g 0g |
| Protein | 7.5g |
| Natrium (Salt) | 6g |
Soy sauce (water, SOYBEANS, WHEAT, table salt), dried garlic 25%, Trehalose*, SOYBEAN oil, roasted garlic paste 5% (dried garlic, table salt), flavour enhancer: E621, fermented seasoning (starch, tapioca, rice bran), table salt, thickener: E1442, black pepper, flavouring (contains SOYBEANS).
Details & Importer
Manufacturer: Youki
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Frequently asked questions
When preparing a standard stir-fry for four servings, what is the recommended starting amount of Ninnikujan sauce?
For a standard stir-fry incorporating about 500g of protein and vegetables, start with 2 to 3 teaspoons (approximately 10-15g) of the sauce, adding more gradually to taste during the final minutes of cooking.
Should I use Ninnikujan primarily as a marinade before cooking, or as a finishing sauce during the last minute of high-heat cooking?
Ninnikujan performs best as a finishing sauce or added during the last two minutes of cooking to preserve its aromatic profile. If used as a marinade, use sparingly (half the amount) and consider adding a fresh drizzle just before serving.
If the fragrance of the garlic is too intense for my palate, what mild liquids or acidic agents can be used to temper the flavor?
To reduce intensity, mix the desired amount of Ninnikujan with an equal part of high-quality rice vinegar or a mild stock (chicken or vegetable). A small amount of honey can also effectively balance the pungency.
When pairing Ninnikujan with noodles, which type—thin somen or thick udon—absorbs the flavor most effectively for a balanced dish?
Thick udon noodles are generally superior as they resist over-saturation and the chewy texture provides a better counterpoint to the powerful sauce flavor. Somen should be served with the sauce as a cold dipping agent rather than mixed directly into hot noodles.
How does the preparation technique differ when using this sauce for pan-searing meat versus tossing a cold vegetable salad?
For pan-searing, brush the sauce onto the meat during the final 30 seconds of cooking. For cold salads, dilute the sauce slightly (1 part sauce to 1 part water or neutral oil) to create a light dressing that coats the vegetables without clumping.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
