In Japanese, teri means "gloss," "luster" or "glaze" - an apt description of the mouth-watering sheen created by the basting sauce. Yaki means simply "grilled" or "broiled."
Cooking foods over charcoal is the classic Japanese method of preparing teriyaki; pans are a secondary technique. In Japanese cooking, teriyaki is prepared by brushing on the sweet soy-sauce-based glaze in the last stages of grilling fish, chicken, beef, pork or vegetables, usually over an open fire. The final basting stages not only make the food glisten but also add flavor.
Teriyaki-style cooking has long been a popular way to prepare large fish with a relatively high fat content, such as yellowtail and salmon, or more delicate fish and shellfish.
This convenient, thicker sauce adds teriyaki flavor quickly and effortlessly. Simply brush onto meats, poultry or seafood during the last 10 minutes of cooking or grilling time. Or, use as a base to create a variety of innovative sauces.
Ingredients: Soy sauce (water, wheat, soybeans, salt), Sugar, Water, Modified Corn Starch, Onion Juice, Vinegar, Natural Flavor), Garlic powder, Malic Acid, Spice, Sodium Benzoate: Less than 1/10 of 1% as a preservative, Disodium Inosinate, Disodium Guanylate.
Shake well before using. Refrigerate after opening.
Nutritional information coming soon!
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