Warmth, coziness and… Japanese flavours
Early December in the Netherlands is traditionally marked by Sinterklaas, a festive holiday centred around family, gifts, and plenty of tasty treats. This year, we’re giving your snack table a unique Japanese twist. And even if you don’t celebrate Sinterklaas, our ideas work perfectly for any cosy gathering with friends or family during the festive season
At Dutch Wasabi we’ve put together a selection that fits perfectly with the cosy December mood. With a subtle Japanese touch, you can make your Pakjesavond, party or gathering drinks-and-snacks just that little bit more special!
This snack guide is clearly divided into sections so you can easily find your way around:
Our Top Picks – 10 quick favourites for a carefree Pakjesavond/part night
The holidays are busy, so sometimes you just want to know straight away: what do I put in my basket to guarantee a great snack board? That’s why we’ve made our Top 10 (in random order).
(And psst… the yubeshi and shiitake donko are brand new in our range!)
Yubeshi (new!) – A special Japanese delicacy made from yuzu and miso, with a unique balance between savoury and gently sweet. Expect refined citrus and nutty notes; some people even pick up a liquorice-like flavour and sensation. The texture is semi-soft and slightly sticky. Perfect with cheese (just like fig bread) or as a flavourful snack with a good drink. An unexpected eye-catcher on the snack table, especially for true connoisseurs.
Natsumikan (mandarin liqueur/mandarin sake) – When you say Sinterklaas, you say mandarins, so this is the ultimate Sinterklaas liqueur if you ask us! Aromatic, sweet, slightly sour with the perfect hint of bitterness. Ideal as a festive aperitif (also great in a cocktail/mocktail/spritz) or in desserts.
Fresh yuzu from our own greenhouse – It’s yuzu season again! An impressive alternative for almost anything you’d normally use lemon for. Mix the juice/zest into dips and sauces or drizzle over fish, for example. Also perfect in Sinterklaas bakes like pepernoten, speculaas and almond paste (a favourite!), or in desserts.
Yuzu marmalade (jam) – Aromatic and wonderfully sweet in flavour. A real highlight for the cheese board. Also delicious in desserts or baking, especially in combination with spice mixes like speculaaskruiden.
Iburigakko – Smoked and pickled daikon: crunchy, juicy and rich in umami. A typical Japanese bar snack to enjoy with a good drink. Fantastic with cream cheese (on a cracker). Super easy (we even have a pre-sliced version) and unique.
Wasabi/yuzu mustard and mayonnaise – Classics, but with Japanese finesse. Ready to serve with cheese, dips and bitterballen. An instant upgrade for any platter.
Dried shiitake donko (new!) – High-quality dried mushrooms with a deep, wintry umami. Marinate them for the snack board, serve them plain or as a topping for dips, or use them in a warm, earthy soup. Ideal for December – especially for vegetarians and vegans!
Sumo miso (spicy miso sauce) – Ready to use for chicken skewers, meatballs, vegetables, dips, fries or snacks. Deep umami with a good kick and garlic. An essential marinade for a warm snack spread.
Togarashi shichimi 7-spice mix (a hit with the kids!) – A versatile and popular spice mix for dips, marinades, snacks and even desserts. Perfect for “shaking” over fries and popcorn, or even dipping fruit and truffles into (yes, really!). Be creative and let yourself be surprised!
Kanro ume – Japanese pickled plums; soft, sweet and full of flavour. Enjoy them as a snack, in desserts or as a fruity topping. A lovely fresh-sweet change of pace between all the pepernoten. An all-time favourite.
Top tip: A snack board isn’t complete without something crunchy. Our nori tempura crisps (salt/wasabi) are perfect: a generous bag, great for snacking just as they are, and ideal with dips or cheese. Kids usually love them too! The current batch has a short best-before date (14 December). In practice, they often stay good much longer when unopened, so throwing them away would be a shame. That’s why you now get them for half price. And believe us: they definitely won’t be left behind on the snack board! ;)
The Savoury Snack Board
This section is divided by type of snack so you can quickly find what suits you best, whether you’re short on time or really want to go all out.
To serve with cheese
Japanese flavours pair surprisingly well with the creamy textures of cheese. Perfect for winter cheese boards.
Yubeshi (new!) – As if fig bread has had a Japanese upgrade. A real showpiece on your snack board, especially for connoisseurs. Read more about this special product on the product page.
Yuzu marmalade – Fresh, sweet and aromatic. Fantastic with aged cheeses, blue cheese and baked camembert.
Yuzu/wasabi mustard & mayo – Two classics, but with a Japanese twist. Ideal with hard cheeses and surprisingly versatile. Instantly lifts your cheese board to a higher level.
Tomasu Sambal – For everyone who loves a spicy kick. A unique match with aged cheese or soft cheeses (baked in the oven), such as camembert or brie.
Nori tempura crisps (salt/wasabi) – Incredibly crispy and flavourful, a perfect counterpoint to cheese. This is truly a different level from your standard dry cracker. Dip them into a soft, creamy cheese baked in the oven: an irresistible combination.
Dips – on their own or mixed
These products are perfect for drizzling (for example over chilled tofu), for dipping, or for mixing with anything you like: soy sauce, mayo, miso, cream cheese, hummus, aioli, crème fraîche, butter, yoghurt, chilli oil, tahini, guacamole — or just with each other. The combinations are endless; the Japanese kitchen truly excels at flavour boosters.
Great not only with baguette and toast, but also think of gyoza, yakitori, tempura vegetables, prawns, potato croquettes, sashimi and of course nori tempura crisps.
Yuzu kosho – A powerful Japanese seasoning made from yuzu peel, green chillies and salt. Adds fresh citrus and a spicy kick to dishes.
Kanzuri – A traditional seasoning from the west of the Niigata region, made from red peppers fermented for three years. Lightly sweet, medium spicy and with a long, deep finish.
Togarashi shichimi – Japanese seven-spice mix. Adds a warm, slowly building heat, fresh yuzu notes and a touch of umami. (Tip: shichimi hummus or shichimi guacamole.)
Miso – We have several beautiful white and red misos. They provide a rich, savoury umami flavour: salty, deep, slightly nutty and sometimes a little sweet or earthy.
Yuzu/wasabi mustard & mayonnaise – Instant classics (with bitterballen!). You really don’t need to add anything (though you certainly can).
Negi oil – Negi is a Japanese type of spring onion/leek. Just a little of this award-winning oil gives every dip (and dish) a refined, gentle garlic-like flavour.
Tomasu sweet & spicy soy sauce – The exquisite flavour of this soy sauce is a real showstopper. Made with sugar from Dutch sugar beets and Madame Jeanette chillies.
Yuzu soy sauce – An aromatic blend of freshly pressed yuzu juice and high-quality soy sauce, aged in cedarwood barrels.
Tomasu sambal – Made from Madame Jeanette chillies and sesame seeds, soaked in Tomasu’s sweet-spicy soy sauce. A very flavourful heat.
As toppings
These toppings add depth and a luxurious touch to your snack board. Great as a finishing touch on dips, raw or smoked fish, salads, vegetables or chilled tofu (that last one is a big tip for your snack board).
Tonburi – Also known as “land caviar” or “field caviar” (and it’s vegan!). A great idea: serve it on a blini with cream cheese and smoked salmon! (Note: tonburi must be soaked in water before use — see the product description for details.)
Crispy Aosa – A crunchy topping made from premium Japanese Aosa seaweed, enriched with sesame oil, fried garlic and onion for a rich Japanese umami crunch.
Roasted sesame in various flavours – Our sesame varieties come in unique flavours like kimchi, curry, wasabi, ume (Japanese plum) and soy sauce.
Nori sheets – Our premium nori sheets can easily be cut into strips (or lightly toasted). Want to go all out? Cut Sinterklaas-shaped decorations from the nori — festive and flavourful décor!
Tomasu soy salt – Good bread, a little oil and Tomasu soy salt — that’s all you need. Made with salt from Guérande and flavoured with Tomasu’s signature soy sauce.
Marinades – on their own or mixed
Make meatballs, skewers, vegetables and tofu irresistible. Some products work as marinades on their own, while others are perfect to mix with, for example, soy sauce, mirin, honey, sesame oil, rice vinegar, lemon juice, garlic, ginger, miso, mayonnaise or crème fraîche, tahini.
Yuzu kosho – A powerful Japanese seasoning of yuzu peel, green chillies and salt. Perfect for marinades, giving a fresh, spicy flavour.
Kanzuri – A traditional seasoning from western Niigata, made from red peppers fermented for three years. Lightly sweet, medium spicy and with a long, deep aftertaste.
Togarashi shichimi – Japanese seven-spice mix. Adds a warm, slowly building heat, fresh yuzu notes and a hint of umami.
Miso – We have beautiful white and red misos. They give a rich, savoury umami flavour: salty, deep, slightly nutty and sometimes a bit sweet or earthy.
Yakiniku BBQ sauces – Yakiniku means “grilled meat”, so these sauces are ideal for anything off the grill. You can use them straight from the bottle: a super easy dip or marinade.
Sumo miso (spicy miso sauce) – A spicy miso sauce with a dark red colour, deep umami and lots of garlic and chilli. Also ready to use: a super easy dip or marinade.
Snacks
These products don’t really need anything extra; they’re already perfect as stand-alone snacks. Ideal for filling out your snack board.
Iburigakko – Smoked and pickled daikon: crunchy, juicy and rich in umami. A typical Japanese bar snack to enjoy with a good drink. Slice into thin pieces or buy the pre-sliced version. Fantastic with cream cheese (on a cracker).
Yubeshi (new!) – A special Japanese delicacy made from yuzu and miso, with a unique balance between savoury and gently sweet. Expect refined citrus and nutty notes; some people even notice a liquorice-like flavour and sensation. The texture is semi-soft and slightly sticky. Especially for true connoisseurs.
Kanro ume – Japanese plums (ume) preserved in syrup. The plums are wonderfully soft and sweet (with the stone still inside for better texture). An all-time favourite.
Nori sheets – Cut into small pieces, these are a delicious, simple snack. Extra tip: brush them lightly with oil, sprinkle with a little salt, shichimi or sesame seeds and roast in the oven for 3–5 minutes (150–160°C) until crisp.
Top Tip! – Seasoned fries or popcorn (a kids’ favourite!)
With the togarashi shichimi 7-spice mix you can turn fries or winter popcorn into a party in no time. Perfect for kids to “shake” themselves — a fun, tasty change between the usual snacks.
Fresh from our own greenhouse
Our fresh wasabi, yuzu and ginger are true signature products. Pure and local; real centrepieces for your snack board. You can use them in endless ways. Mix them into cream cheese, hummus, mayonnaise, dressings, butters or marinades and give everything on your board an incredibly fresh kick in one go.
Also use them pure: grate wasabi or yuzu zest, or cut ginger into fine slices as a topping on cheeses, smoked or raw fish, meat snacks and dips. (Yes, really! Our ginger has such a good flavour and texture that you can actually eat it in slices!)
Note: yuzu and ginger season are short and when it’s gone, it’s gone! Our fresh wasabi is available all year round.
Top tip – Sushi DIY set (new!)
If you want to make and serve sushi, our sushi sets give you a rock-solid base; just add your own fillings (like fish, cucumber or avocado) and you’ll be rolling beautiful sushi in no time. Want to really impress? Go for the deluxe version with fresh wasabi and everything you need to make a gorgeous wasabi paste.
Dried shiitake donko (new!)
Our shiitake donko are high-quality dried mushrooms from the forests of Kyushu in southern Japan. They have an extra firm, almost meaty texture and a deep umami flavour with warm, earthy and lightly smoky notes. You can:
Slice them into a miso soup.
Cut them into pieces and marinate them in, for example, soy sauce, mirin or honey, sesame oil, garlic or ginger. Thanks to their firm structure, they’re ideal as a vegetarian umami component or meat substitute on your snack board, on toast, sandwiches or with dips.
Note: you need to soak the shiitake in water first and then briefly boil or fry them (super simple – check the product page for instructions).
Sweet Treats
Sinterklaas is synonymous with sweets. These Japanese ingredients take that to a new level. In this section you’ll find inspiration for quick sweet snacks as well as more creative baking projects.
Fresh yuzu fruit – Our festive and impressive alternative to the Sinterklaas mandarin and lemon. Our fresh yuzu is grown in the Netherlands and is in season now! The zest and juice give desserts and bakes a spectacular twist. Perfect in Sinterklaas bakes such as pepernoten, speculaas and almond paste (a favourite!). A little goes a long way.
Yuzu marmalade (jam) – No time or desire to make jam yourself? Our yuzu marmalade is wonderfully sweet and aromatic, with a beautiful citrus balance. Delicious in desserts or bakes, especially with Sinterklaas spices.
Togarashi shichimi – It might be unexpected, but this Japanese spice mix can also work fantastically in desserts! It makes a unique finishing touch on chocolate truffles or fruit salads — a special balance between sweet and savoury, and it looks beautiful too. A real conversation starter at the table and super fun to try with kids. Who knows — it might become your new favourite.
Shiso syrup and Shiso Delight – Shiso syrup is made from the leaves of the purple perilla (shiso) plant — part of the mint family and also known as “Japanese basil”. Purple shiso has a powerful, herbal flavour with notes of cinnamon, cumin and citrus. Shiso Delight is Japanese plum juice flavoured with purple shiso and mandarin. 100% natural, fresh and lightly sweet-sour. Both are fantastic in sweet preparations such as jelly, bavarois, ganache, ice creams, sorbets, yoghurt, quark, panna cotta, fruit salad and pavlova.
Kanro ume – Japanese plums (ume) preserved in syrup: wonderfully soft and sweet. You can eat them as they are, or use them as a fruity topping in desserts or yoghurt. The syrup itself is also ideal as a flavouring (just make sure there’s enough syrup left in the jar to keep the plums covered so they don’t dry out).
Natsumikan – The ultimate Sinterklaas liqueur if you ask us! Naturally delicious to drink on its own, but also perfect as an addition to fruity desserts (for adults).
Miso – You might mainly know miso from savoury dishes, but it’s far more versatile than you’d think! In sweet preparations — especially caramel — miso is irresistible. It works like a salty umami caramel booster: deeper, nuttier, richer, a bit like salted caramel but more complex. Turn it into a delicious caramel sauce for ice cream, brownies, pancakes or stewed fruit. An absolute must-try… and perfect for surprising others!
Drinks – Something for everyone
Complete your snack board with festive drinks. This section is divided into alcoholic and alcohol-free so everyone can join in — which is what it’s all about.
Alcoholic
Natsumikan – When you say Sinterklaas, you say mandarins, so this is the ultimate Sinterklaas liqueur if you ask us! Aromatic, sweet, slightly sour with the perfect hint of bitterness. Enjoy it chilled: neat, on the rocks, with sparkling water, in prosecco or in a cocktail. It doesn’t get more festive than this.
Echigo Koshihikari beer – Try a Japanese beer! This is a rice lager that’s accessible for any beer drinker and ideal with a savoury snack board. Wonderfully dry and smooth with a fresh finish, golden colour and white head. A fun way to try a Japanese beer.
Sakes & kajitsushu (fruit liqueurs) – For anyone who wants something different from wine or beer. We have a beautiful range of Japanese sakes and fruit liqueurs based on sake (such as Natsumikan). Check the product pages to choose the right sake for you and your guests.
Alcohol-free
Shiso syrup & Shiso Delight – Big hits with both kids and adults. Perfect for sparkling mocktails (and cocktails) or festive winter lemonades (with or without sparkling water).
Yuzu-sap powder & 100% yuzu juice – Yuzu juices are delicious on their own, but you can turn them into festive mocktails (or cocktails) in no time — for example with sparkling water.
After Sinterklaas – keep enjoying
The great thing about these products? They don’t end up half-used in the back of your cupboard. You can keep using them in countless ways after Sinterklaas — during Christmas and New Year’s Eve, but also in your everyday cooking and baking. You’ll find it easy to keep experimenting with them.
For even more inspiration, you can always check our product pages, follow us on social media or sign up for our newsletter — there we share new recipes, seasonal ideas and tips from our greenhouses and kitchen.
We hope this guide has inspired you to make Pakjesavond even more special this year.
Enjoy a warm, flavourful and inspiring Sinterklaas celebration — Itadakimasu!
