Sarap is the Tagalog word for “delicious” or “tasty,” and Super Sarap Sauce, small-batch Filipino condiment made in San Francisco, certainly lives up to the name. Savory, tangy, sweet, citrusy and a little peppery, this powerhouse sauce is unlike anything we’ve ever tasted. The pairing of calamansi, a tart citrus that combines lemon, lime and orange flavors, with mushroom, tamari and sugar adds salt, acid, umami and brightness to any dish. If we were to liken it to anything else on the market, it’s closest to a mixture of ponzu and Worcestershire sauces—but the comparison doesn’t do it justice. And with a relatively thin consistency, it’s easy to mix into sauces, dressings, use as a marinade, coat noodles, tacos, eggs or french fries.
Known as a customizable dipping sauce found all over the islands, sawasan usually starts with soy sauce and vinegar. Sarap sauce expands on that base, leaning into a typical facet of Filipino cooking that balances savory and acidic flavors.
We test everything we sell. Here’s how we’d use this.
Mix into sauces, dressings, use as a marinade, coat noodles, like our Yakiudon with Pickled Ginger, tacos like our Mojo Pork Tacos, eggs or french fries. Or drizzle it over our Filipino Chicken Adobo with Coconut Broth or our Garlicky Cauliflower Rice with Mustard Greens and Scallions.
Refrigerate after opening.
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