TSY
| Quantity: | |
|---|---|
Product Name | Unagi Sauce |
| Ingredients | Soy Sauce(Water, Selected NON GMO Soybeans, Salt, Wheat Flour), Sugar, Water, Salt, Alcohol, Modified Corn Starch, Potassium Sorbate(E202) |
| Taste | Sweet and salty |
| Color | Dark brown |
| Volume / Weight | 200ml,250ml,1.9L |
| Place of Origin | Guangdong, China |
| Brand Name | TSY Brand or OEM |
| Serving Suggestion | Mainly used for roasting unagi,meats,seafood, etc. |
| Shelf Life | 2 Years |
| Certification | IFS,BRC, HACCP,HALAL |
| Free sample | Free samples available, only pay for the freight. |
| Delivery time | Fast Delivery, only 3 weeks after receipt deposit. |
| ODM&OEM | ODM&OEM is acceptable. |
What Is Eel Sauce Made Of?
Eel sauce is made of a combination of dark soy sauce, mirin, sugar and sake cooked together and reduced to a thickened consistency. Yamashita explains each eel sauce ingredient and its characteristics.
Unagi sauce is typically made from a combination of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake (Japanese rice wine). The sauce is simmered and reduced to create a thick, syrupy consistency that is both sweet and savory. Some variations of unagi sauce may also include ingredients like dashi (Japanese broth) or rice vinegar for added depth of flavor.
Unagi sauce has a rich and complex flavor profile that is both sweet and savory. The sweetness comes from the mirin and sugar, while the savory umami flavor comes from the soy sauce. The sauce may have hints of caramelization from the sugar and mirin, giving it a slightly smoky and caramel-like taste. Overall, unagi sauce is a well-balanced condiment that complements the flavors of grilled eel dishes.
Generally, eel is described as having a rich, slightly sweet, and somewhat fatty taste. The flesh is tender and has a smooth, buttery texture, making it a popular choice in various cuisines, particularly in Japanese dishes like unagi (grilled eel) and kabayaki (eel prepared with a sweet soy sauce glaze).
Product Name | Unagi Sauce |
| Ingredients | Soy Sauce(Water, Selected NON GMO Soybeans, Salt, Wheat Flour), Sugar, Water, Salt, Alcohol, Modified Corn Starch, Potassium Sorbate(E202) |
| Taste | Sweet and salty |
| Color | Dark brown |
| Volume / Weight | 200ml,250ml,1.9L |
| Place of Origin | Guangdong, China |
| Brand Name | TSY Brand or OEM |
| Serving Suggestion | Mainly used for roasting unagi,meats,seafood, etc. |
| Shelf Life | 2 Years |
| Certification | IFS,BRC, HACCP,HALAL |
| Free sample | Free samples available, only pay for the freight. |
| Delivery time | Fast Delivery, only 3 weeks after receipt deposit. |
| ODM&OEM | ODM&OEM is acceptable. |
What Is Eel Sauce Made Of?
Eel sauce is made of a combination of dark soy sauce, mirin, sugar and sake cooked together and reduced to a thickened consistency. Yamashita explains each eel sauce ingredient and its characteristics.
Unagi sauce is typically made from a combination of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake (Japanese rice wine). The sauce is simmered and reduced to create a thick, syrupy consistency that is both sweet and savory. Some variations of unagi sauce may also include ingredients like dashi (Japanese broth) or rice vinegar for added depth of flavor.
Unagi sauce has a rich and complex flavor profile that is both sweet and savory. The sweetness comes from the mirin and sugar, while the savory umami flavor comes from the soy sauce. The sauce may have hints of caramelization from the sugar and mirin, giving it a slightly smoky and caramel-like taste. Overall, unagi sauce is a well-balanced condiment that complements the flavors of grilled eel dishes.
Generally, eel is described as having a rich, slightly sweet, and somewhat fatty taste. The flesh is tender and has a smooth, buttery texture, making it a popular choice in various cuisines, particularly in Japanese dishes like unagi (grilled eel) and kabayaki (eel prepared with a sweet soy sauce glaze).
