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Yamasa Teriyaki sauce 300ml
- A classic Japanese teriyaki sauce delivering a balanced profile of sweet and savory notes.
- Offers an intensely rich umami flavor, perfect for enhancing grilled meats, stir-fries, and glazes.
- Crafted with traditional Japanese expertise by Yamasa, a brand renowned for its quality sauces.
- Conveniently bottled in a 300ml format, making it an excellent addition to any kitchen.
Unleash the flavor of Japan & Korea: Yamasa Teriyaki sauce 300ml!
Authentic Japanese Craftsmanship
Yamasa Teriyaki sauce represents generations of Japanese culinary tradition. Crafted by Yamasa, a renowned name for quality, this sauce brings the authentic taste of Japan to your home. It's prepared using time-honored methods, ensuring a genuine flavor profile that transforms everyday meals. Experience the heritage and quality in every single drop.Balanced Sweet and Savory Flavor
The distinct flavor of Yamasa Teriyaki sauce offers a perfect harmony of sweetness and umami. Made from high-quality soy sauce, mirin, and other selected ingredients, it presents a rich, deep taste with a subtle sweetness. This well-balanced profile makes it incredibly versatile, enhancing your dishes without being overly dominant or heavy.How to Enjoy
Yamasa Teriyaki sauce is remarkably versatile. Use it as a marinade for chicken, beef, or fish before grilling or baking, allowing proteins to soak up its rich flavor. It's also excellent as a glaze during cooking or as a finishing sauce directly over stir-fries, vegetables, or noodles. Simply apply to your favorite ingredients for an authentic Japanese touch.Best Before, Important Information
MHD: 07.07.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 700kJ/167kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
34g 28g |
| Protein | 4.9g |
| Natrium (Salt) | 8.2g |
Soy sauce (water, SOYBEANS, WHEAT, salt, alcohol), water, sugar, alcohol, flavor enhancers (E621, E631, E627), acidity regulator (E270), salt, spice extract.
Details & Importer
Manufacturer: Yamasa
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
What is the optimal method for using Yamasa Teriyaki sauce: marinating or glazing?
While effective as a marinade for tenderizing, the sauce excels when used primarily as a glaze. For best results, brush the sauce onto the protein during the final minutes of cooking, allowing it to caramelize without burning.
When grilling, how can I prevent the teriyaki glaze from burning before the meat is fully cooked?
To prevent burning, ensure your heat source is indirect or medium-low. Apply the first coat of sauce only after the protein is nearly cooked through, around 75 percent done, and subsequent coats very quickly until the desired sheen is achieved.
If I want to adjust the standard flavor profile, what common ingredients can be added to make the sauce sweeter or sharper?
To enhance sweetness, stir in a small amount of honey or brown sugar. For a sharper, more complex flavor, integrate finely grated fresh ginger or a dash of rice vinegar into the sauce before application.
When preparing traditional dishes, is this Teriyaki sauce equally suited for thick Udon noodles or thin Somen noodles?
Yamasa Teriyaki is versatile for both. When used with thick Udon, dilute the sauce slightly with dashi or water to ensure even coating. For thin Somen, use the sauce sparingly as a finishing drizzle or mix it into a vegetable stir-fry base.
Should I use the same technique for basting chicken skewers (yakitori) as I would for basting a thick cut of pork?
No, the technique differs based on thickness. For thin chicken skewers, frequent, light basting during the last few minutes prevents drying and promotes an even glaze. For thick cuts of pork, apply a heavier coating less often, ensuring the internal temperature is reached before the final glaze sets.
