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inspired by the satisfying, intense heat that an Onsen brings, this hot sauce recipe has been tweaked to perfection over the last few years.
A little fermentation brings a funky spice that’s backed up by plenty of garlic and ginger. Get used to having this on your table.
Drizzle on eggs, spice up a dish or bring some heat to a marinade!
| Nutrition | Per 100g |
| Energy | 201kj/48kcal |
| Fat | 0.0g |
| of which saturates | 0.0g |
| Carbohydrate | 10g |
| of which sugars | 3.0g |
| Fibre | 0g |
| Protein | 2.0g |
| Salt | 1.18g |
Storage
Store in a cool dry place, refrigerate after opening.
Holly Dalton originally from Tramore now in Dublin, launched Conbini condiments in the summer of 2021, on the back of a lifelong passion for Japanese food and a realisation during the pandemic how unstable a chef's job can be. Named after Japanese convenience stores, Conbini condiments add an instant tsjuz to savoury dishes.
Holly has three sauces, Japanese inspired pantry staples.
- Onsen Hot Sauce
- Katsu Ketchup
- Sunday Sauce
