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.

[/description-break] Ingredients [/title] 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[/accordion] Specifications [/title] Net Weight: 12.17 ounces
Place of Origin: Japan [/accordions-break] Yakiniku: a social style of cooking and eating beloved in Japan.[/banner_heading] Historically, Japanese homes were equipped with an irori, a hearth dug into the floor that families gathered around to grill meat and vegetables. As Japanese cities grew, more people moved into apartments, and grilling was not always possible. To fill that gap, some restaurants specialized in yakitori (grilled chicken), yakiton (grilled pork), or thinly sliced beef and fish to give neighborhoods access to the social act of cooking and eating around a grill with family and friends. [/banner-text-break] Treat it like an all-purpose, yet more complex, version of barbecue sauce; use as marinade or sauce for grilled meats, vegetables and seafood. Or add it to tofu, fried rice and noodles. [/how-to-use-break] Refrigerate after opening.