Description

Japanese sweet and salty thick dark brown stir-fry sauce. In Japanese cuisine it is used for frying fish, preparing sushi, cutlets and meatballs. In Western cuisine it is used for other types of meat: pork, beef, lamb, chicken, etc. It is used as a dressing for ready-made dishes and for marinating. Handmade teriyaki sauce can be stored in the refrigerator for no more than 2 weeks, while factory-made Chinese sauce has a shelf life of 18 months.

Ingredients: Soy sauce 34%, white sugar 15%, maltose syrup 15%, water 30%, salt 3%, ginger juice 2%, yeast extract 0.2%, monosodium glutamate 0.1%, hydroxypropyl starch phosphate 0.1%, food grade alcohol 0.1%, disodium nucleotide flavored 5′, xanthan gum 0.1% 0.1%, citric acid 0.1%, potassium sorbate 0.1%, caramel color 0.1%

Storage conditions: +5…+25°С