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A delicate, balanced, versatile “teriyaki” basting, marinade &  dipping sauce for poultry and lighter flavored foods.
Full Description

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.

Product Specifications (download PDF)

A citrus/soy dipping/dressing sauce.
Full Description

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. A 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.

A ginger/lemon teriyaki stir fry, dipping & dressing sauce perfect for fish and seafood.
Full Description
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.
Full Description
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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