Dark Sakura takes inspiration from Japanese izakayas (pubs) where skewers are grilled over charcoal and basted with a special sauce called Taré. Each izakaya makes their own Taré and is a closely guarded secret.
Dark Sakura is our take made with bonito flakes, seaweed and brown sugar as a base to keep with tradition. Soy sauce, shiitake extract and rice vinegar are added to give it complexity and balance. Mulled vinegar is also present, and this ingredient serves to elevate all the flavours of this sauce, as well as enhance the dish to which it is added. And lastly, a hint of yuzu (Japanese citrus) is infused to add a delicate floral note.
This sauce will pair perfectly with any fish, meat and vegetables. Suggested use would be to baste while grilling, or as a dipping sauce.