THIS LITTLE GOAT
WENT TO TOKYO
...and became a sauce sensei
A sweet-salty glaze used all over Japan - and in your favorite sushi-joint (aka, unagi sauce) - that you can drizzle on just about anything for a perfectly balanced burst of flavor. Slather it on your fish/meat/veggies pre and post-grill, Asian barbecue-style. Mix it with mayo and lime juice for an all-purpose dressing, or make a tangy whipped butter what would make your corn on the cob (and 'Merica) proud.
12 fl oz | $8.99
soy sauce, dijon mustard, mirin, sugar, water, food starch, xantham gum