White Mausu, (pronounced white mouse-u) are an Irish Food crowd who aim to make sauces you cant live without!
Made with love in Dublin, this devastatingly delicious recipe fuses Japanese and Chinese flavours to spice up any dish. Give your vegetables a kick, jazz up a stir-fry, eggs or avocado on toast; rumour has it it's great on a grilled steak or (shhh!) just eat straight from the jar.
Peanuts, sesame, honey, crispy garlic, Korean chilli flakes, salt, tamari, sunflower oil
Marries well with all egg dishes, poached, fried or scrambled. With a big crusty bit of bread and some crunchy kale perhaps?
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Great condiment to have alongside a BBQ, whether it's vegetable kebabs or some homemade burgers.
We prefer to use it to finish dishes, but many people use it to cook with too
Gorge with broccoli, peas or your own favourite vegetables. We often like to eat them fresh when in season and straight from the farmer, but sometimes they need a pick me up. Rayu!!!
Staring down the barrel of a sparse looking fridge, cook what you got and add some rayu.
Katie Sanderson, who kickstarted the company, was born and grew up in Hong Kong. The inspiration behind the recipes is the amalgamation of those early years, time spent travelling, working in kitchens, and the belief that a good larder full of condiments makes cooking a breeze.
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Street food and cheap food makes us happy, a fancy meal is always a treat but getting something super tasty and unassuming from a stall, now that makes us excited.
Our bowls are somewhere between a Japanese Donburi and a Korean Bim Bap. Sticky Japanese rice, with miso aubergines, peas, pickles, crispy free range eggs, Peanut Rayu, fermented kimchi and some greens. Or some seaweedy marinated tofu for the vegans. We go to festivals and some big markets, but are also happy to come along to your party:
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Versatile, different and to the point. A great accompaniment to any cheese board, we dollop it on top of roast sweet potato wedges for a light summer salad. Walnuts always go well with pear or mix a teaspoon into a basic salad dressing to give it a twist. Sweet, salty crunchiness.
Walnut, Shiro Miso, olive oil, sunflower oil, thyme, garlic, salt, tamari
A mix of field and shiitake mushrooms with some foraged dillisk seaweed to intensify the umami. Add them to a favourite broth, eat them on crackers, enrich your favourite noodle dish. The liquid is almost as good as the ‘shrooms; try using it instead of Worchester or to give an earthiness to your stew. Go wild!
Shiitakes, portobello mushrooms, field mushrooms, balsamic, tamari, kelp, dillisk, water, sugar garlic, ginger, salt
CHILLI GINGER PICKLE
Our version of a Thai sweet chilli, we’ve forgone the obscene amounts of sugar for a small bit of honey. Very zingy, great on top of kale, add to your favourite sandwich for elevation. Perfect as a dipping sauce for whatever you fancy.
Chilli, vinegar, ginger, honey, salt, garlic
Add some funk to your food with this fermented Kimchi based on the Korean recipe. Ours is vegan friendly and lives in the fridge. Add to a salad plate, mix into a savoury pancake batter, make a kimchi stew, or put into rice bowls. Whatever you do, enjoy it. Your gut will thank you and so will your taste buds.
Napa cabbage, carrots, ginger, garlic, Korean chilli flakes, onion, rice wine vinegar, honey, salt and time.