Retail Products

A robust peppery/garlicky glazing & stir fry sauce for red meats and bold tasting foods.
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A concentrated multi purpose “fusion” sauce with Asian roots and continental finish. It has the power to turn an old buck’s shanks to silken tenderness, and the subtlety to provide the perfect counterpoint to a delicate grilled salmon fillet. Try brushing it on wild mushrooms while you grill them!

 

Myron’s own private sauce, a culinary secret for wild fish and game. Deep, robust, brazen peppery. A true tenderizing marinade made with Burgundy Wine and pure olive oil. Tasty marinade for wild and domestic meats and fish. Excellent to season braised mushrooms, or strong greens. Shake bottle like crazy before use. Do not refrigerate this sauce after opening.as the pure olive oil it contains may congeal..

Flavor: A unique blend of eastern and western influences. It has a  deep and slightly malty flavor base, a piquant/sweet, pungent and peppery bite and subtle “evergreen” (juniper) flavor points.

Applications: A true marinade, perfect for game, pork, beef, poultry, braising strong greens, sauteing/stir frying, tenderizing.

Ingredients: Low sodium, naturally brewed soy sauce (water, soy beans, wheat, salt), red wine, natural brown sugars, fresh garlic, olive oil, rice vinegar, juniper berry and Myron’s distinctive blend of unique spices.

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A delicate, balanced, versatile “teriyaki” basting, marinade &  dipping sauce for poultry and lighter flavored foods.
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Yaki: Grilled Toiri: Fowl

 

In Japan, yakitori or grill houses specialize in skewered, glazed, and grilled poultry cooked in this sauce. This light teriyaki sauce makes delicious fried rice or lo mien, stir-fries. Great for flavoring soups and casseroles. For “trail mix”; bake onto mixed nuts or pumpkinseeds. Adds a savory touch to gravy, dressings, and dips. Use straight as a marinade, glaze or table condiment. It forms tasty gravy when thickened with a bit of cornstarch or roux.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, honey, fresh ginger, fresh garlic, and Chef Myron’s select spices.

Flavor: Mellow, balanced, and delicate nuances interact with deep soy flavor points. Not overly sweet.

Applications: Versatile; perfect for sauting, stir frying, marinating, basting/glazing or roasting poultry, and much more.

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A citrus/soy dipping/dressing sauce.
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Pon: “Citrus’ Zu: “Vinaigrette”

 

This clean flavored sauce is favored in Japan as a dipping and dressing sauce for vegetables, fried foods, noodles, and dumplings. Chef Myron’s Ponzu is a sesame-lime-ginger vinaigrette, nice as a dressing for fresh or cooked greens, and for Asian-style noodle dishes. Ponzu is a great alternative to butter, tartar sauce or cocktail sauce for dipping, lobster, scallops, shrimp, or other seafood.

Flavor: Lightly piquant. Soy, vinegar, and lime juice contrast with nutty sesame aromatics.

Applications: Perfect dressing or dip for vegetables (raw or tempura), fried foods, noodles, rice, and Asian style dumplings. Great finish for stir frying. Note: sesame oil will lose its perfume under high heat.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, fresh ginger, fresh garlic, rice wine vinegar, roast sesame oil, lime juice, and Chef Myron’s select spices.

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A ginger/lemon teriyaki stir fry, dipping & dressing sauce perfect for fish and seafood.
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Tsuke: “To Soak” Yaki: “Grilled”

 

A light, fresh-tasting gingery sauce with a hint of lemon. Carefully crafted for marinated and grilling fish and seafood. Use as a glaze for grilled, baked or broiled seafood. Use as a dip for fried seafood. Apply right out of the bottle as a dressing for seafood salad. As a sauté sauce it will glaze and put a shine on foods over high heat.

Flavor: Bright and gingery. Blend of soy sake, and rice vinegar combine with lemon high points to create a light piquancy.

Applications: Marinating, basting, grilling, sauting, stir frying, and baking fin fish and seafood. Also a great dipping and dressing sauce just as is.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, honey, rice wine vinegar, fresh ginger, lemon juice, and Chef Myron’s select spices.

Product Specifications (download PDF)

A ginger/lemon teriyaki stir fry, dipping & dressing sauce perfect for fish and seafood.
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Teri: “To Shine” Yaki: “Fire Grilled”

 

Teriyaki is a classical Japanese grilling or broiling technique which results in a deep rich glaze. Use as a BBQ sauce to glaze and seal in the juices of meats, substantial fishes such as salmon or  tuna, and vegetables. Is a superior steak sauce and chop sauce for grilling, or broiling. Brush on meat loafs. Use to deepen French Onion Soup or others soups with a dark beef base. Caramelized onions finished with Chef Myron’s Teriyaki Sauce make a great accompaniment.

Flavor: Rich, robust, and slightly sweet. Deep soy base notes tempered with prominent garlic and pepper overtones.

Applications: The ultimate steak sauce. Perfect for glazing and saucing grilled, broiled and roasted red and game meats. Great stir fry and gravy enhancer.

Ingredients: Naturally brewed soy, “black” unrefined sugar, sake (rice wine), fresh garlic, honey, rice starch, and Chef Myron’s select spices.

Product Specifications (download PDF)

A spicy Southern Chinese style sauce perfect for dipping, dressing & marinating.
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A faithful rendition of the deliciously spicy sauces used in central and southern China. Typically used as a dipping/dressing sauce for noodles and dumplings. Perfect on wings. Great for stir fries. Delicious finish for fried foods, roasted meats, seafood and vegetables.

 

Flavor: Bold and piquant. Chili spiciness very evident but restrained and balanced.

Applications: Marinating, grilling, sauting, stir frying, dipping/dressing, and basting. Perfect on Asian style dumplings or noodles and finishing deep fried or roasted meats, seafood, and vegetables.

Ingredients: Aged Shoyu, sake (rice wine), rice wine vinegar, evaporated cane juice, fresh garlic, fresh ginger root, chili pepper, sesame oil.

Product Specifications (download PDF)

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