S&B Torokeru Hayashi is a Japanese-style roux block used to make Hayashi Rice. Hayashi Rice is a dish of rich brown sauce — based on mushrooms, onions and tomatoes — served over steamed rice. The concept is similar to a European beef stew or gravy, but sweeter and richer in umami. This product blends mushroom bouillon, tomato sauce, roasted garlic, banana and other ingredients to create a complex, layered flavour. The roux block is dissolved in water to form the sauce, much like a French bouillon cube.

Yes, this product is suitable for both vegans and vegetarians. Ingredient analysis found no animal-derived materials; it is composed of plant-based ingredients including vegetable oils (palm oil, rapeseed oil), mushroom bouillon, vegetable bouillon and tomato sauce. However, no official vegan certification mark (e.g. Vegan Society) has been confirmed, so if you require strict certification, we recommend contacting the manufacturer (S&B) directly.

This product contains allergens subject to mandatory declaration under EU food labelling regulations (Regulation 1169/2011, Annex II): ① Gluten (wheat flour), ② Soybeans (hydrolysed protein), ③ Celery (from vegetable bouillon). The export label also lists banana separately. Banana is not among the EU's 14 mandatory allergens, but those with a banana allergy should exercise caution. Persons with gluten intolerance (coeliac disease) or soybean or celery allergies should avoid this product.

The declared salt content of the dry roux block is approximately 9.0 g per 100 g. However, this figure refers to the undiluted block; when cooked, the block is dissolved in water to make a sauce, so the sodium concentration of the finished dish is considerably lower. For example, dissolving 80 g of roux in 600 ml of water distributes the salt across the entire sauce. If you need to manage your sodium intake, you can reduce the amount of roux used or increase the amount of water.

Before opening, store away from direct sunlight in a cool, dry place at room temperature. Refrigeration is not required for the solid roux block. After opening, store any remaining roux in an airtight container or resealable bag to minimise air exposure, and use as soon as possible. Always check the best-before date printed on the packaging. Once prepared, the Hayashi sauce should be refrigerated and consumed within 2–3 days.