Yakitori Sauce 200ml bottle with traditional Japanese label, ideal for grilling skewers, marinades, and dipping. Sold by FINE & WILD UK.

Gotō Shōyu Yakitori Sauce

Name: Gotō Shōyu Yakitori Sauce
Brand: THE WASABI COMPANY
SKU: WSB.SAUCE.22
Price: 12.50 GBP
Availability: InStock

£12.50

Net: 200ml Kitakyushu, Fukuoka Prefecture, Japan

A traditional Japanese yakitori tare from Gotō Shōyu, a family soy sauce and miso brewery in Kitakyushu, Kyushu, established in 1913. Made with Fukuoka marudaizu soy sauce, hon mirin, sake, and kombu — no additives, no preservatives. Rich, glossy, and deeply savoury. 200ml.

£12.50

A proper yakitori tare — the traditional dipping and basting sauce used for grilled chicken skewers across Japan's izakaya and yakitori-ya. This version is made by Gotō Shōyu, a small family brewery in Yahata, Kitakyushu, on Japan's southern island of Kyushu, where they have been producing soy sauce and miso since 1913.

The sauce is built on Gotō Shōyu's own soy sauce, made from Fukuyutaka soybeans and Chikugoizumi wheat — both sourced from Fukuoka Prefecture — and Sakito salt from Nagasaki. To this they add hon mirin, sake, sugar, and kombu, simmered slowly until the sauce reaches its characteristic glossy, syrupy consistency. There are no chemical flavourings, no preservatives, no artificial colourings, and no sweeteners — just the concentrated depth you get when good base ingredients are treated with care.

Yakitori tare is traditionally used by repeatedly dipping grilled skewers into the sauce during cooking, building up layers of flavour and glaze. At home, it works just as well brushed onto skewers during the final minutes of grilling, spooned over rice bowls, or used as a glaze for roasted or pan-fried meat and fish. It also makes an excellent base for teriyaki-style dishes.

Producer: Gotō Shōyu, Yahata, Kitakyushu, Fukuoka Prefecture, Japan. Established 1913. A family-run brewery specialising in soy sauce and miso, using regionally sourced ingredients and no additives.

Ingredients: Soy sauce (soybeans, wheat, salt), sugar molasses, hon mirin, sake, starch syrup, sugar, kombu

Storage: Store in a cool, dark place. Refrigerate after opening.

Net: 200ml

Allergens: Soy, wheat (gluten)

For yakitori skewers, thread bite-sized pieces of chicken thigh (or breast, skin, liver, or vegetables) onto soaked bamboo skewers. Grill over high heat, brushing with the sauce during the final 2–3 minutes of cooking. Turn and brush again to build up a glossy, caramelised glaze. Two or three coats is ideal.

For rice bowls, spoon the sauce over grilled or pan-fried chicken on steamed rice. Add a soft-boiled egg and sliced spring onion for a quick donburi.

As a teriyaki glaze, brush onto chicken thighs, salmon, pork chops, or aubergine during the last few minutes of roasting or pan-frying. The sugars in the sauce caramelise quickly, so watch closely under a grill.

For tsukune (Japanese chicken meatballs), shape seasoned minced chicken into small balls, skewer, grill until cooked through, then dip into the sauce and return briefly to the heat.

As a dipping sauce, serve alongside gyoza, spring rolls, grilled vegetables, or cold tofu. Can be thinned slightly with a little rice vinegar or dashi if preferred.

For stir-fries and noodles, add a tablespoon or two during the final minute of cooking for a quick savoury-sweet glaze.

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