{"product_id":"shibanuma-gluten-free-unagi-sauce-1-8l","title":"Shibanuma, Gluten Free Unagi Sauce, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe glossy eel glaze, made without wheat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eUnagi sauce, or kabayaki tare, is the thick, sweet-savoury glaze lacquered over grilled eel and the rice beneath it. Shibanuma's is built on a tamari-style soy, so it is made without wheat while keeping the deep, syrupy richness the dish needs. One 1.8L bottle, glossy enough to cling to anything you brush it on. Not just for eel.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo wheat:\u003c\/strong\u003e built on a tamari-style soy, made without wheat.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThick and glossy:\u003c\/strong\u003e clings beautifully to grilled eel, fish and glazed dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced:\u003c\/strong\u003e rich and sweet but with a real savoury soy depth, not cloying.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e from a family making soy in Ibaraki since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUnagi and kabayaki:\u003c\/strong\u003e brush over grilled eel and the rice in unadon.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrilled fish:\u003c\/strong\u003e glaze salmon, mackerel or other oily fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTofu and aubergine:\u003c\/strong\u003e a glossy glaze for grilled vegetables and tofu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDonburi:\u003c\/strong\u003e drizzle over rice bowls and skewers for a sweet-savoury finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eUnagi (鰻) is freshwater eel, and the classic way to cook it is kabayaki, grilled and repeatedly brushed with a thick, sweet soy glaze, the tare (たれ). That glaze is soy sauce reduced with mirin, sake and sugar to a glossy syrup. This version is built on a tamari-style soy, made with little or no wheat, so it is gluten-free while keeping the depth a good eel sauce needs. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does unagi sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRich, sweet and deeply savoury, thicker and more syrupy than a yakitori glaze. The soy gives a salty, umami backbone, balanced by a pronounced sweetness from mirin and sugar, and the whole thing is glossy enough to coat food in a shining layer. The tamari base keeps it rounded rather than sharp. It tastes of caramelised, grilled richness, which is why it works far beyond eel, on any oily fish or grilled vegetable that suits a sweet-savoury lacquer.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eUnagi no tare 鰻のたれ (sweet eel glaze)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1.8L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA glaze for grilled eel, fish and donburi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between unagi sauce and yakitori sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBoth are sweet soy glazes (tare), but unagi sauce is generally thicker, sweeter and more syrupy, made to coat grilled eel in a glossy lacquer and to soak into the rice beneath it. Yakitori sauce is a little lighter, balanced for brushing onto chicken skewers over a grill. In practice they overlap and you can use one for the other, but reach for unagi sauce when you want a richer, glossier, sweeter glaze.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDo I have to use it with eel?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNot at all. Unagi sauce is named for its classic use but works as a sweet-savoury glaze across the board. It is excellent on grilled salmon and other oily fish, on tofu and aubergine, over rice bowls, and as a finishing drizzle on skewers. Anywhere a dish suits a thick, glossy, sweet soy lacquer, this sauce does the job, eel or not.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Wipe the neck and reseal tightly between uses. Decant a working portion for brushing rather than dipping used brushes back into the main bottle, which keeps the sauce clean across a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":13604192878627,"sku":"S0600","price":27.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15788.jpg?v=1728737885","url":"https:\/\/www.sushisushi.co.uk\/products\/shibanuma-gluten-free-unagi-sauce-1-8l","provider":"SushiSushi","version":"1.0","type":"link"}