Kamada Japanese-Style Teriyaki Sauce, 200ml
A sweet, savoury, glossy sauce for teriyaki straight from the bottle, and a donburi base when diluted.
Pre-order: arriving in the UK in early November 2026
Kamada Japanese-Style Teriyaki Sauce is an all-purpose sweet soy sauce from Kamada Soy Sauce of Sakaide, Kagawa Prefecture. It is made with soy sauce and mirin, with bonito flakes, mackerel flakes and kombu for depth, and it is thick enough to cling and glaze. Use it neat for teriyaki and grilled chicken, or dilute it for rice bowls and simmered dishes. This is the 200ml size.
Why Chefs Choose This
- Ready to glaze: thick and glossy, so it coats rather than runs off.
- Dashi depth: bonito, mackerel and kombu give it more savoury backbone than a plain sweet soy.
- One bottle, several dishes: neat for teriyaki, diluted for gyūdon, oyakodon and simmered dishes.
- From a soy sauce house: Kamada has made soy sauce in Kagawa since 1789.
How to Use
- Teriyaki: use it neat on chicken, salmon or tofu in the last minutes in the pan, until glossy.
- Yakitori-style chicken: brush on neat while grilling.
- Donburi: dilute two to three times for gyūdon or oyakodon.
- Simmered dishes: dilute three to four times. Shake well before use.
Teriyaki (照り焼き) joins teri, shine, with yaki, grilling. In Japan it is a cooking method rather than a bottled sauce: fish or chicken is grilled or pan-fried and glazed with soy sauce, mirin and sugar until it shines. Kamada Soy Sauce, founded in 1789 in Sakaide on the Kagawa coast, builds that glaze on its own soy sauce and adds dashi ingredients for a rounder, more savoury taste.
Learn more: Kabayaki vs Teriyaki: What's the Difference?
How do I get a proper teriyaki glaze?
Cook the chicken or fish most of the way first, skin side down for chicken, and pour off excess fat. Then add the sauce to the pan and keep turning the meat as the sauce bubbles and reduces. The sugars thicken and coat the surface, and the glaze is ready when it turns glossy and clings. Adding the sauce too early lets it burn before the meat is cooked.
Product Details
| Type | Japanese-style teriyaki sauce, all-purpose sweet soy sauce |
| Brand | Kamada (鎌田醤油), founded 1789 |
| Origin | Sakaide, Kagawa Prefecture, Japan |
| Volume | 200ml |
| Ingredients and Allergens | To follow. Contains fish (bonito, mackerel); always check the label |
| Storage | Refrigerate after opening and use promptly |
| Best Used For | Teriyaki, grilled chicken, gyūdon, oyakodon, simmered dishes |
Should I dilute it?
For teriyaki and grilled chicken, use it neat. Kamada suggests diluting it two to three times with water for beef or chicken-and-egg rice bowls, and three to four times for simmered dishes. Shake the bottle first, as the ingredients can settle.
Is it suitable for vegetarians?
No. It is made with bonito and mackerel flakes, so it contains fish.
When will my pre-order arrive?
This line is due to land in the UK in early November 2026. Pre-orders are dispatched once the stock has arrived and been checked in at our warehouse.
SKU : S5007