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Special sauce for topping your bowl of rice and grilled eel
Fried eel on a bowl of unagi kabayaki rice ? it's a Nagoya specialty but can be enjoyed anywhere in Japan.
Since 1966, Daishô has been making sauces in Fukuoka that are the perfect accompaniment to traditional home-cooked Japanese dishes: he offers you his special sauce to sublimate your grilled eel delicately placed on your rice bowl.
This creamy sauce made from black soy sauce, a dash of bitter mizu sugar and hon mirin, Hokkaido kombu seaweed and a hint of sake brings its delicious round umami flavours and flavours this bowl beautifully.
Adopt this Unagi Kabayaki No Tare うなぎ蒲焼のたれ sauce and enjoy your bowl as if you were in Japan!
Data sheet
| Energy kcal | 184 Kcal |
| 770 | |
| Fat | 0.2 g |
| Saturates | 0.01 g |
| Carbohydrate | 42.4 g |
| Sugars | 25.9 g |
| Protein | 3.2 g |
| Salt | 6.1 g |
"Soy sauce (produced in Japan), glucose syrup, high fructose corn syrup, brown sugar ""sanon to"", cooking wine, E150a, mirin 1.60%, sake, E1422, E415, E621, E635, kombu seaweed extract, yeast extract, vegetable oil, alcohol."
