20+ Japanese sauces for grilling, dipping and everyday cooking

Japanese sauce is the secret behind the rich, umami-packed flavors that make Japanese cuisine irresistible around the world. From soy-based classics to creamy and spicy blends, each Japanese sauce adds a unique touch to every dish, whether you’re grilling, dipping, or dressing. In 2025, global food lovers are rediscovering these traditional condiments not only for their taste but also for their versatility in modern cooking. 

Ready to explore the authentic flavors of Japan? Keep reading this guide at Japan With Love to find your perfect Japanese sauce for every meal!

1. Top essential Japanese sauce names for everyday use

Making sense of Japanese sauces and spice starts with the essential names you’ll want in your culinary vocabulary. These are the sauces that often serve as the foundation for more specialised sauces.

1. Shoyu (Japanese soy sauce)
2. Kare Sosu (Japanese curry sauce)
3. Gyosho (Japanese fish sauce)
4. Ponzu (Japanese citrus soy sauce)
5. Goma Dare (Japanese sesame sauce)

1.1 Shoyu (Japanese soy sauce)

Shoyu is made from fermented soybeans, wheat (in many varieties), salt and water, and is aged to bring out umami. The colour ranges from light brown to dark amber, the texture is liquid (not thick), and the taste is salty-savory with depth. The flavour provides the base for many sauces, marinades and dressings in Japan.

• Best for: everyday seasoning, dipping sauce for sushi, base for marinades and sauces.
• Ingredient highlights: soybeans, wheat, salt, water (fermentation).
• Colour & texture: Typically dark amber-brown, clear liquid, not viscous.
• Taste profile: Salty + umami, little sweetness unless added later.
• Best brands to try: Established Japanese producers known for soy sauces.
• Instant sauce variant: Many Japanese sauce packets or ready-made sauces start with shoyu as the base.

1.2 Kare Sosu (Japanese curry sauce)

Kare Sosu refers to the Japanese-style curry sauce used for curry rice (kare raisu) rather than the Indian-style curry.
This sauce is thicker and richer compared to shoyu, often containing a mix of roux, spices, vegetables, and sometimes shoyu or dashi for depth. It is typically poured over rice or used as a simmer sauce.

• Best for: Hearty dishes, curry rice, topping for rice bowls.
• Ingredient highlights: Curry powder or roux, vegetables, stock, sometimes soy or dashi.
• Colour & texture: Dark brown, thick gravy-like consistency.
• Taste profile: Mild to medium spice, savoury, slightly sweet and aromatic.
• Best brands to try: Japanese curry sauce brands found in Asian grocery aisles.
• Instant sauce packets: Many come in sachets labelled “curry sauce” or “kare sosu”.

1.3 Gyosho (Japanese fish sauce)

Gyosho refers to a fish-based Japanese sauce, often used to add deep savoury & sea-character to dishes.

Unlike shoyu which is soy-based, gyosho emphasises fish or seafood stock, giving dishes a distinct oceanic umami. It’s less widely exported but important in Japanese cuisine for seafood, simmered dishes or as a seasoning.

• Best for: seafood dishes, soups, sauces where you want “sea flavour”.
• Ingredient highlights: fish extract (bonito, niboshi), soy sauce or salt base.
• Colour & texture: Dark liquid, similar to soy sauce but often richer in aroma.
• Taste profile: Strong umami, salty, with a distinct marine edge.
• Brands/variants: While less common in stores, Japanese fish-sauce or seafood-based seasoning sauces serve this role.
• Instant packet variant: Look for “gyokai sauce” or seafood sauce packets.

1.4 Ponzu (Japanese citrus soy sauce)

Ponzu is a refreshing citrus-based sauce widely used as a dip, marinade or dressing. It typically comprises soy sauce (or shoyu), mirin or rice vinegar, bonito or kombu dashi, and fresh citrus juice (yuzu, sudachi or lemon). It’s lighter than heavy glazes, bright, tangy and savoury.

• Best for: dipping sashimi, salads, grilled fish or chicken, shabu-shabu.
• Ingredient highlights: soy/mirin/vinegar/dashi + citrus juice.
• Colour & texture: Dark amber liquid, like soy sauce but slightly thinner, more translucent.
• Taste profile: Savoury soy base + brightness from citrus + subtle sweetness.
• Brands/instant: Readily available bottled ponzu sauce; also sauce packets labelled ponzu.
• Versatility tip: Use as marinade for chicken to add clean citrus savour.

1.5 Goma Dare (Japanese sesame sauce)

Goma Dare is a rich sesame-based sauce used often as a dressing or dip. Made from toasted sesame seeds, sesame oil/paste, soy sauce, vinegar or mirin, and sometimes miso. It’s creamy compared to other Japanese sauces and often used in salads, cold noodles (like goma-dare on shabu-shabu) or as a dipping sauce for vegetables.

• Best for: salads, cold noodles, grilled vegetables or as a dip.
• Ingredient highlights: toasted sesame seeds or paste, sesame oil, soy, vinegar/mirin.
• Colour & texture: Light-to-medium brown, thicker than typical soy sauce, almost creamy.
• Taste profile: Nutty sesame flavour, savoury base, slight tang or sweet depending on recipe.
• Instant/brands: Packaged sesame sauces labelled “goma dare” are common in Japanese grocery sections.

2. Special BBQ, grilling & meat sauces from Japan

When you move beyond the basics, the world of Japanese sauces for grilling, barbecues and meat dishes opens up. These are sauces that particularly shine when applied to chicken, steak or used as marinades/glazes. They often incorporate bold flavours, sometimes fruit or sweet elements, meant to caramelise during grilling.

1. Yakiniku no Tare (Japanese BBQ sauce)
2. Suteki Sosu (Japanese steak sauce)
3. Hibachi Sosu (Japanese hibachi sauce)
4. Teriyaki Sosu (Japanese teriyaki sauce)
5. Karai Sosu (Japanese hot sauce)
6. Chiri Sosu (Japanese chili sauce)

2.1 Yakiniku no Tare (Japanese BBQ sauce)

Yakiniku no Tare is the Japanese barbecue sauce used for grilled meat (especially yakiniku). This sauce is designed for rich-flavoured grilled meats. It typically includes soy sauce, mirin, sake or fruit purée (like apple or pear), garlic, sesame, sometimes miso, and sugar. When brushed on meat during grilling it creates a caramelised glaze and adds deep umami.

• Best for: Grilled beef, pork, chicken on barbecue or indoor grill.
• Ingredient highlights: Soy sauce, mirin/sake, fruit purée (apple/pear), garlic, sesame.
• Colour & texture: Dark brown, thick but pourable; able to cling to meat.
• Taste profile: Rich umami + sweet fruit notes + garlic/sesame accents.
• Instant/brands: Ready-made Japanese BBQ sauces labelled “yakiniku sauce” or “tare”.

2.2 Suteki Sosu (Japanese steak sauce)

Suteki Sosu refers explicitly to Japanese-style steak sauce, built to pair with beef or steak. Unlike Western steak sauces, Japanese steak sauces often draw on the soy/mirin base, sometimes include red wine, garlic, onion, or Worcestershire-style components, but still maintain Japanese balance.

The result is a sauce that complements steak without overwhelming it. For those cooking steak at home and wanting a Japanese twist, using suteki sosu gives a finish that blends Japanese sauce heritage with steakhouse richness. Great as a finishing sauce or served on the side.

• Best for: grilled or pan-seared steaks, beef burgers, meat-centric meals.
• Ingredient highlights: soy/mirin base, garlic, onion, wine or stock, optional Worcestershire elements.
• Colour & texture: Deep brown, moderate thickness.
• Taste profile: Savoury, moderately sweet, layered flavours suited for beef.
• Instant/brands: Look for Japanese steak sauce bottles or imported Japanese brands.

2.3 Hibachi Sosu (Japanese hibachi sauce)

Hibachi Sosu is the sauce used in “hibachi”-style cooking, Japanese-inspired teppanyaki or grill. Hibachi sauce is often similar to tare but may include additional sweet or smoky notes, sometimes citrus or garlic, and is tailored for high-heat cooking on a flat grill surface. It emphasizes quick cooking and flavour payoff.
If you host a teppanyaki or hibachi-style dinner at home, applying hibachi sosu to chicken, shrimp, steak or vegetables brings that “Japanese steakhouse” vibe to your cooking.

• Best for: Teppanyaki, hibachi grills, stir-fried meats and veggies.
• Ingredient highlights: Soy/mirin, garlic, citrus (maybe yuzu/lemon), sugar or honey, sometimes sesame.
• Colour & texture: Medium-to-dark brown, somewhat glossy, medium thickness.
• Taste profile: Bold savoury + sweet + aromatic-garlic/citrus notes.
• Instant/brands: Japanese hibachi sauces or “teppanyaki sauce” from import brands.

2.4 Teriyaki Sosu (Japanese teriyaki sauce)

Teriyaki sauce is probably one of the most globally recognized Japanese sauces. Traditionally, teriyaki refers to the method of grilling or broiling with a shiny glaze (tēri = glossy, yaki = grill). The sauce is typically made from soy sauce, mirin, sake and sugar, sometimes ginger or garlic. When applied to meat, fish or even vegetables, it gives a sweet-salty glaze that caramelises beautifully.

Today you’ll find many “Japanese barbecue sauce” or “teriyaki sauce” bottles on shelves worldwide. When you use a proper teriyaki sauce from Japan (or Japanese style) you get the balance of sweetness, savour, and that glaze effect, excellent for chicken, steak, fish and even tofu.

• Best for: Chicken (especially thighs or wings), salmon, beef, tofu; also as glaze or dip.
• Ingredient highlights: Soy sauce, mirin/sake, sugar/honey, optional garlic/ginger.
• Colour & texture: Dark brown, syrup-like or medium thickness, shiny finish.
• Taste profile: Sweet + savoury + slight tang; caramelised finish.
• Instant/brands: Many “Japanese sauce for steak/chicken” variants labelled teriyaki; if watching sodium or allergens, check ingredient list.

2.5 Karai Sosu (Japanese hot sauce)

Karai Sosu literally means “spicy sauce” in Japanese, for those who like heat. While Japan isn’t always known globally for extreme spiciness, the use of chili, togarashi, hot mustard (karashi) and other heat components means there are Japanese sauces specifically designed to bring heat to grilled meats or dipping.
When you're grilling chicken or steak and want a spicy Japanese sauce, choosing a karai sosu variant gives you that heat while retaining Japanese flavour balance (soy base or sweet-savoury undertones).

• Best for: Chicken wings, grilled meats, spicy marinades.
• Ingredient highlights: Chili peppers/chili oil, soy or vinegar base, garlic, sugar.
• Colour & texture: Reddish-brown to dark, often oil-glossy, medium thickness.
• Taste profile: Spicy first, then savoury sweet undertone.
• Instant/brands: Look for Japanese hot sauces labelled “karai” or “spicy Japanese sauce”.

2.6 Chiri Sosu (Japanese chili sauce)

Chiri Sosu is another variant emphasizing chili or chilli oil in Japanese sauce tradition. This sauce leans more heavily into the chilli component, often combining chili oil, garlic, soy, sometimes sesame and vinegar, making it ideal for those wanting bold spice in a Japanese-style sauce.

Use it as a marinade for chicken, a finishing drizzle over steak, or a dip for vegetables. The Japanese sauce world has embraced spicy flavours without losing balance.

• Best for: grilled meats, stir-fried vegetables, dipping chicken.
• Ingredient highlights: chili oil or chilli paste, soy sauce, garlic, sesame.
• Colour & texture: Dark red-brown, oily texture (depending on chilli oil), moderate thickness.
• Taste profile: Strong heat upfront, then savoury and aromatic.
• Instant/brands: Japanese chilli sauces or imported bottles labelled “chili Japanese sauce”.

3. Best Japanese sauces for dipping, topping and dressing

Not all Japanese sauces are meant for heavy grilling, many shine as dips, dressings or toppings for lighter fare. These help you integrate Japanese sauce into everyday cooking, salads, seafood or rice bowls.

1. Sarada Doreshingu (Japanese salad sauce)
2. Tarutaru Sosu (Japanese tartar sauce)
3. Gyokai Sosu (Japanese seafood sauce)
4. Donburi no Tare (Japanese donburi sauce)
5. Karashi Sosu (Japanese mustard sauce)

3.1 Sarada Doreshingu (Japanese salad sauce)

Sarada Doreshingu, or Japanese salad sauce, is a light yet flavorful dressing that transforms fresh vegetables into a vibrant dish. This popular Japanese sauce often blends ingredients like soy sauce, rice vinegar, sesame oil, and grated ginger. Unlike Western dressings, it emphasizes umami and tang, creating a refreshing balance ideal for leafy greens or cold noodles.

Commonly found in homes and restaurants alike, Sarada Doreshingu comes in various flavors, from creamy sesame to citrusy yuzu. It’s among the easiest Japanese sauces recipes to make at home, and it pairs beautifully with grilled chicken or tofu salads for a nutritious, well-rounded meal.

• Main ingredients: Soy sauce, sesame oil, rice vinegar, ginger
• Color & texture: Light brown, smooth and slightly oily
• Taste profile: Savory, tangy, and refreshing
• Best for: Salads, cold noodles, chicken, tofu
• Top brands: Kewpie, Mizkan, Kenko

3.2 Tarutaru Sosu (Japanese tartar sauce)

Tarutaru Sosu is Japan’s version of tartar sauce, and it’s far creamier and more refined than its Western counterpart. This Japanese sauce typically combines mayonnaise, minced onions, pickles, boiled eggs, and sometimes a touch of soy sauce for added umami. It’s most famously paired with Ebi Fry (fried shrimp) and chicken nanban, offering a smooth contrast to crispy fried textures.

Many Japanese sauce brands produce pre-made Tarutaru Sosu, but homemade versions remain a staple in traditional kitchens. The sauce adds a luxurious, slightly tangy richness that brings deep satisfaction with every bite, especially when used as a dipping condiment or topping for fried dishes.

• Main ingredients: Japanese mayonnaise, egg, onion, pickles, soy sauce
• Color & texture: Creamy white, thick and rich
• Taste profile: Tangy, mildly sweet, umami-rich
• Best for: Fried chicken, seafood, croquettes
• Best instant sauce: Kewpie Tartar Sauce, Bull-Dog Tarutaru

3.3 Gyokai Sosu (Japanese seafood sauce)

Gyokai Sosu, literally meaning “seafood sauce,” is crafted to complement the delicate flavors of fish and shellfish. This Japanese sauce blends soy sauce, mirin, sake, and dashi, enhanced with ginger or garlic depending on the dish. Its balance of saltiness and sweetness accentuates the natural taste of seafood without overpowering it.

In Japanese kitchens, Gyokai Sosu is used both as a dipping sauce and as a finishing glaze. Many chefs regard it as one of the most versatile japanese sauce ingredients for sushi, sashimi, and grilled fish. When lightly warmed, it becomes a perfect drizzle for steamed clams or octopus salads.

• Main ingredients: Soy sauce, mirin, sake, dashi, ginger
• Color & texture: Dark amber, smooth and glossy
• Taste profile: Umami-rich, slightly sweet, aromatic
• Best for: Sushi, sashimi, grilled or steamed seafood
• Best brands: Kikkoman, Marukin

3.4 Donburi no Tare (Japanese donburi sauce)

Donburi no Tare is the savory-sweet Japanese sauce that defines rice bowl dishes like Gyudon and Oyakodon. Its recipe features soy sauce, mirin, sugar, and dashi, simmered together until the flavors meld into a glossy glaze. This sauce clings beautifully to rice, providing warmth and comfort in every bite.

As one of the most beloved Japanese sauces for chicken, Donburi no Tare perfectly complements grilled meats, tofu, and even vegetables. Its balanced flavor makes it a favorite for both home cooks and restaurant chefs looking to recreate authentic donburi-style meals.

• Main ingredients: Soy sauce, mirin, sugar, dashi
• Color & texture: Deep brown, syrupy consistency
• Taste profile: Sweet-savory umami
• Best for: Chicken rice bowls, beef bowls, tempura rice
• Best instant sauce: Kikkoman Donburi Sauce, Otafuku Donburi no Tare

3.5 Karashi Sosu (Japanese mustard sauce)

Karashi Sosu is a sharp, spicy Japanese sauce made from Japanese mustard, stronger and more aromatic than Western mustard. Often blended with soy sauce or mayonnaise, Karashi Sosu is used as a dipping sauce for oden (Japanese hot pot), tonkatsu (pork cutlet), and dumplings. Its heat cuts through rich dishes, balancing fat with a bold punch.

Unlike yellow mustard, Karashi has no vinegar, giving it a pure, fiery bite that awakens the palate. Among the wide range of Japanese sauce brands, S&B and House Foods are most popular for ready-made Karashi, available in convenient Japanese sauce packets for easy use at home.

• Main ingredients: Japanese mustard powder, soy sauce, water
• Color & texture: Bright yellow, smooth and thick
• Taste profile: Spicy, bold, and slightly bitter
• Best for: Oden, pork cutlets, gyoza, dipping sauces
• Top brands: S&B Karashi, House Foods Karashi

4. Other specialty must-try sauces from Japan

Beyond everyday and meat/dip sauces, Japanese cuisine includes some special sauces for noodles, pancakes and unique dishes, expanding your “Japanese sauce” repertoire further.

1. Yaki Udon no Sosu (Japanese noodle sauce)
2. Okonomiyaki Sosu
3. Howaito Sosu (Japanese white sauce)

4.1 Yaki Udon no Sosu (Japanese noodle sauce)

Yaki Udon no Sosu is a flavorful Japanese sauce designed to enhance stir-fried udon noodles. It’s a balanced mix of soy sauce, mirin, sake, oyster sauce, and sometimes Worcestershire sauce, creating a deep umami flavor that perfectly coats chewy noodles. The sauce’s richness makes Yaki Udon satisfying even with simple vegetables and proteins.

In Japan, this sauce is often used in teppanyaki-style cooking, where noodles sizzle on an iron griddle and soak up a smoky, savory flavor. Among popular japanese sauces recipes, Yaki Udon no Sosu stands out for its versatility, it can be used not only for udon but also yakisoba or stir-fried rice.

• Main ingredients: Soy sauce, mirin, oyster sauce, sake, sugar
• Color & texture: Dark caramel brown, glossy and smooth
• Taste profile: Umami, slightly sweet and smoky
• Best for: Stir-fried udon, yakisoba, grilled noodles
• Best brands: Otafuku, Kikkoman, Bulldog

4.2 Okonomiyaki Sosu

Okonomiyaki Sosu is one of Japan’s most iconic condiments, used for Osaka’s famous savory pancake, Okonomiyaki. This Japanese sauce combines Worcestershire sauce, sugar, soy sauce, and fruit puree to create a thick, tangy-sweet glaze that ties the dish together. It’s drizzled over the pancake in wavy lines, often paired with mayonnaise and bonito flakes for the full traditional flavor.

This sauce’s popularity extends beyond Japan, becoming a staple among Japanese sauce brands worldwide. Many home cooks use it as a glaze for meat, fries, or even sandwiches. If you enjoy a rich, tangy kick similar to BBQ sauce, Okonomiyaki Sosu will instantly become a favorite addition to your pantry.

• Main ingredients: Worcestershire sauce, soy sauce, sugar, apple puree
• Color & texture: Dark brown, thick and glossy
  
• Taste profile: Sweet, tangy, slightly fruity
• Best for: Okonomiyaki, takoyaki, fried dishes, sandwiches
• Best instant sauce: Otafuku Okonomiyaki Sauce, Ikari Sauce

4.3 Howaito Sosu (Japanese white sauce)

Howaito Sosu, or Japanese white sauce, brings a Western touch to Japanese cuisine. This Japanese sauce is similar to béchamel but lighter and more delicate. Made with butter, milk, and flour, it forms a silky base for creamy dishes such as gratins, pasta, and baked seafood. Many Japanese cooks add miso or soy sauce for an extra umami twist.

While Western white sauce tends to be heavy, Howaito Sosu is refined and balanced, a testament to Japan’s ability to adapt and elevate foreign flavors. It’s often used in yoshoku (Japanese-style Western dishes) and works wonderfully as a dipping sauce for vegetables or baked potatoes.

• Main ingredients: Butter, milk, flour, salt, optional miso or soy sauce
• Color & texture: Creamy white, smooth and velvety
• Taste profile: Mild, buttery, umami-rich
• Best for: Pasta, gratin, seafood, vegetables
• Best brands: House Foods White Sauce Mix, S&B Howaito Sosu

Japanese sauce is more than just a condiment, it’s the heart of Japan’s culinary identity, bringing harmony, balance, and umami to every dish. From classic soy-based blends to modern creamy and spicy creations, these sauces elevate simple meals into unforgettable experiences. Whether you’re cooking at home or exploring authentic Japanese flavors, choosing the right sauce can completely transform your cooking.

FAQs - Common questions about Japanese sauce