This Little Goat Went to Tokyo
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/heat/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.
soy sauce, dijon mustard, mirin, sugar, water, food starch, xantham gum
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