Japanese Barbecue Sauce

How it scored 90 / 100

Nutrition snapshot

Ingredients 17 listed

• 1 Soy Sauce
  Fermented condiment made from soybeans, wheat, salt, and koji culture (Aspergillus).
  Low
• 2 Cane Sugar
  Sucrose (a disaccharide of glucose and fructose) crystallized from sugar cane juice; chemically identical to beet sugar.
  Moderate
• 3 Mirin
  Sweet Japanese rice wine made from glutinous rice, koji, and shochu/alcohol; lower alcohol than sake (about 14% in 'hon mirin').
  Low
• 4 Tomato Concentrate
  Concentrated tomato product made by removing water from tomato juice/pulp; includes paste and puree.
  Safe
• 5 Ginger
  The rhizome of Zingiber officinale, used fresh, dried, or powdered as a spice and traditional medicine.
  Safe
• 6 Spring Onion
  Young Allium cepa harvested before the bulb fully matures; also called scallion or green onion.
  Safe
• 7 Rice Vinegar
  A vinegar produced by fermenting rice or rice wine; mild acid (typically 4-5% acetic acid).
  Safe
• 8 Garlic
  Allium sativum, a bulbous plant whose cloves are rich in organosulfur compounds — most notably allicin (formed when garlic is crushed) — plu…
  Safe
• 9 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 10 Toasted Sesame Oil
  Oil pressed from toasted sesame seeds (Sesamum indicum); deeply aromatic and flavored.
  Low
• 11 Wheat
  Wheat is a cereal grain (genus Triticum).
  Low
• 12 Soya Bean
  Seed of Glycine max; legume rich in protein and oil.
  Low
• 13 Sesame
  Seeds of Sesamum indicum used whole, hulled, or as oil/paste (tahini).
  Low
• 14 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 15 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 16 Rice
  Edible cereal grain (Oryza sativa), the seed of the rice plant, consumed as a staple food.
  Safe
• 17 Koji
  Aspergillus oryzae fungus cultured on rice, soybeans, or grains; used to ferment traditional Asian foods.
  Safe