Origin Ibaraki, Japan
Container Glass bottle
Usage Teriyaki sauce is perfect for marinating meat and fish before grilling or griddle cooking. For example, you can use it to glaze salmon or season stir-fries or stir-fries with teriyaki sauce. It's also delicious on duck or chicken.

Sauces

Gluten-free teriyaki sauce 1.8 L

Gluten-free teriyaki sauce 1.8 L
40,70 €
40,70 €
22,61 € l

Ref. 184

In stock

Description

In Japan, the term "teriyaki" refers to meat or fish dishes that have been glazed with sweet soy sauce before being grilled. Teriyaki sauce is traditionally produced with a soy sauce base to which sugar, mirin, ginger, or garlic are added. This teriyaki sauce is unique in that it is gluten-free, contains no added MSG, and contains no animal extracts.

Flavor

Gluten-free teriyaki sauce has a creamy, slightly sweet taste, very rich in umami, with notes of ginger.

Conservation

Store in a cool, dry place.

Ingredients & Allergens
Tamari Soy Sauce (Soybeans, Salt, Alcohol) (27.17%), High Fructose Corn Syrup (21.73%), Corn Syrup (20.4%), Water (12.78%), Fermented Rice Sauce (7.89%), Sugar (5.44%), Thickener (E1442) (3.47%), Soybean Paste (0.82%), Ginger (0.3%)

Allergenes : Soy
Nutritional Values

Per 100 ml: Energy 799 kJ / 191 kcal, Fat 0.1 g (of which saturates 0 g), Carbohydrate 41 g (of which sugars 27.3 g), Protein 2.6 g, Salt 4.8 g.

View full details
Origin Ibaraki, Japan
Container Glass bottle
Usage Teriyaki sauce is perfect for marinating meat and fish before grilling or griddle cooking. For example, you can use it to glaze salmon or season stir-fries or stir-fries with teriyaki sauce. It's also delicious on duck or chicken.
Shibanuma
The producer

Shibanuma

Founded in 1688, in the Edo period, in Ibaraki Prefecture,Shibanuma has been perpetuating the art of soy sauce for over three centuries. Today, headed by Mr. Shibanuma,18th generation at the head of the family business, the house maintains traditional production methods, including the fermentation in wooden barrels, some of which date back to the Meiji era (late 19th century). These barrels, impregnated with decades of microorganisms, give the sauce an incomparable depth and aromatic richness. Beyond its exceptional soy sauces, Shibanuma also develops condiments such as ponzu or grill sauces, to discover to enrich your cooking with authentic Japanese flavors.