Teriyaki
- Heat level: 3/10
Volume: 100 ml
Sticky. Umami. Spicy.
Perfect for sushi, stir-fry and ribs. More about Teriyaki ↓
9,00 €
(90,00 € / 1 L)
Taxes included. Shipping calculated at checkout.
"It shines on sushi, wok dishes, glazed ribs, pork chops, and grilled vegetables. Honestly? It works on absolutely everything, well, maybe not ice cream. But for everything else, it is a game changer."
- Sushi
- Wok dishes
- Ribs
- Vegetables
- Soy sauce (water, SOY, WHEAT, salt)
- Brown sugar
- Garlic
- Ginger
- Chocolate habanero
- Nutritional value per 100 g: Energy: 920 kJ / 220 kcal
- Fat: 0.04 g (of which saturated fatty acids: 0.01 g)
- Carbohydrates: 46.65 g (of which sugars: 44.71 g)
- Protein: 4.71 g
- Salt: 7.50 g
THE STORY BEHIND THE SAUCE
Reinventing Teriyaki
This is currently the bottle I reach for the most. It started as a catering experiment and evolved into my personal obsession. Here is how I reinvented a classic.
Respecting the Base
I have tasted countless Teriyaki glazes in restaurants, but they often felt one-dimensional, either too salty or cloyingly sweet. I knew the secret lay in the quality of the soy.
I strictly use Japanese soy sauce rather than Chinese varieties, which I find too bitter for a balanced glaze. Blended with rich brown sugar, it creates a smoother, deeper savory profile that serves as the perfect canvas.
Born in the Kitchen
This recipe was refined in the heat of service. Alongside my smoked meats, I often cater street food events with dishes like Teriyaki Salmon and Chicken.
The classic version was a hit, but as a lover of heat, I felt a gap. The market was full of sweet Asian sauces, but a truly Spicy Teriyaki? That was virtually non-existent. So, I decided to fuse that sticky, umami richness with a serious chili kick.
The Flavor Fixer
The result is a sauce that I honestly put on everything. If a dish feels like it is missing "something," this sauce is usually the answer.
It has that addictive sticky consistency that clings perfectly to meat and vegetables, delivering a punch of salt, sweet, and heat in every bite. It transforms simple ingredients into a complex meal instantly.
The Universal Tool
It is arguably the most versatile sauce in my lineup.
"It shines on sushi, wok dishes, glazed ribs, pork chops, and grilled vegetables. Honestly? It works on absolutely everything - well, maybe not ice cream. But for everything else, it is a umami game changer."
