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
Sweet and salty. Drizzle this condiment on all of your favourite dishes to lift them up and make them sing. Maple adds the sweetness while miso makes it moreish. Add to leftover rice for a quick stir-fry or mix in a little vinegar for an Asian style dressing. Top off your noodle dishes, stick it in a sandwich, eat it by the spoonful… you know the drill!
Cashew, Sunflower oil, Miso, Crispy garlic, Sesame Seeds, Sunflower seeds, Maple, Tamari, Salt
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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“Do one thing and do it well”
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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