Teriyaki glaze base

Teriyaki glaze base is a sweet and savory Japanese sauce traditionally made from soy sauce, mirin, sake, and sugar, which is reduced to a glossy, thick consistency. It's the foundational flavoring for the 'teriyaki' cooking method, where ingredients are grilled or broiled while being basted with the sauce. This versatile glaze is now popular worldwide for flavoring chicken, fish, tofu, and vegetables.

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🍽️ Nutrition at a glance

The glaze is primarily a source of carbohydrates from sugar and mirin, with a very high sodium content from the soy sauce base. A typical 1-tablespoon serving contains roughly 30-40 calories, with negligible protein and fat, making it a flavor enhancer rather than a significant nutrient source.

Nutrition breakdown

Calories	35 kcal
Protein	0.5 g
Carbs	8 g
Fat	0 g
Fiber	0 g
Sugar	7 g
Sodium	480 mg
Sodium	480 mg
Potassium	45 mg
Iron	0.3 mg
Vitamin B6	0.02 mg
Manganese	0.1 mg
Copper	0.01 mg
Selenium	1 mcg
Niacin (B3)	0.2 mg

Per 2 tablespoons (36 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it embodies the Japanese culinary principle of 'umami' from the fermented soy sauce, balanced with sweetness. Nutritionally, its modern commercial versions often contain high-fructose corn syrup and added thickeners, differing significantly from the simpler, traditionally reduced home-style preparation.