Brand
- A Priori Distribution
- Angkor Food
- Au Pied de Cochon
- B.C.N. Trading
- Banhoek
- Beit Sitti
- Blake Hill Preserves
- Blank Slate Kitchen
- Bona Furtuna
- Casablanca Market
- CheFico
- Chelsea Market Basket
- Chinese Laundry Kitchen
- Clipperton Inc.
- Crazy Korean Cooking
- Creekside Farms
- Desert Provisions
- Eat This Yum
- El Sabor de Oaxaca
- Elevator Coffee
- Fat Gold
- Food & Vine
- Foodview USA
- Fort Mare
- Graza Co.
- Hernan
- Hot Pot Queen
- Huilerie Beaujolaise
- India Tree
- Jacobsen Salt Co.
- Japan Gold
- Just Panela
- Kim'C Market
- Kix NY
- Koy Pantry
- Mad Rose
- Manicaretti
- Maruhon
- Masienda
- Matcha Kari
- Megachef
- Milk Street
- Mutti
- New BCN Trading Inc.
- Olé Rico
- Olive Harvest
- Onsuri
- POD Sale NZ
- Porter Road
- Pure Indian Foods
- Rancho Gordo
- SAVA Trading Co.
- Sfoglini
- Soom Foods
- The Flavor Society
- Umami Insider
- Vain Vanilla
- Vegalene
- Villa Jerada
- Viola Imports
- Wa Imports
- WALLY AND WHIZ
- Wine Punts
- Wismettac
- Xilli
- Yun Hai Taiwanese Pantry
Shibanuma Yakiniku BBQ Sauce
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Translating to “grilled meat” in Japanese, yakiniku is a social style of cooking and eating around a communal grill. Popular throughout Japan, family and friends gather around a tabletop grill to cook meat, vegetables and fish together before dipping them into a several kinds of yakiniku sauces. Shibanuma’s Yakiniku BBQ Sauce is inspired by this concept. Crafted by a 330-year-old esteemed Japanese soy sauce maker, it is no surprise that the first ingredient in this sauce is an umami-rich soy sauce, which is brewed and aged in wooden barrels. The soy is then combined with onion, fruity apple and zingy sansho pepper—a fragrant and floral Japanese peppercorn—to cut through the richness and balance out the flavors. The result? A complex grilling sauce that works just as well as a marinade as it does drizzled over rice.
Ingredients: Soy sauce (water, defatted soybean, wheat, salt), water, mirin (alcohol), sugar, onion, brewed vinegar (brown sugar, Japanese sake lees), apple, garlic, salt, Japanese pepper (zanthoxylum piperitum), white pepper (piper nigrum), black pepper, red chili (piper nigrum)
Allergens: Soy, wheat
Net Weight: 12.17 ounces
Place of Origin: Japan
#changethewayyoucook
