The tangy tartar sauce you love, but better. This Japanese-style tartar sauce gets an upgrade with daikon radish, pickled ginger, kombu and shiso folded into a creamy, tangy mayo base. The flavor is unlike any other tartar sauce we’ve tried: A touch of umami from the kombu. Briny, tangy notes from the pickled veggies (which also lend a satisfying crunch). A hint of pepper from the shiso, but no spice—just smooth, layered flavor.
This Japanese tartar sauce is typically enjoyed on chicken nanban—a fried “yōshoku” (or “Western-style”) dish suited to Japanese tastes. It originated in the Miyazaki Prefecture of southern Japan.
We test everything we sell. Here’s how we’d use this.
Serve this alongside all things fried, especially chicken or seafood. Slather on a tuna sandwich. Use as a dip for katsus, tempuras or fried potatoes or onion rings. Add creamy brightness to a salmon filet. And a swipe of this sauce atop a potato chip is heavenly.
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