{"product_id":"shibanuma-gluten-free-yakitori-sauce-1-8l","title":"Shibanuma, Gluten Free Yakitori 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;\"\u003eA glossy yakitori glaze, built on real soy, made without wheat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eYakitori sauce, or tare, is the sweet-savoury glaze brushed onto grilled skewers until they lacquer and shine. Shibanuma's is built on a tamari-style soy, so it is made without wheat while keeping the deep, savoury backbone a good tare needs. One 1.8L bottle for the grill section. It lacquers chicken, holds up over fire and serves coeliac covers without a separate sauce.\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-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi 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\u003eGlaze and shine:\u003c\/strong\u003e lacquers skewers to a glossy, caramelised finish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal depth:\u003c\/strong\u003e a proper soy backbone, not just sweetness.\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\u003eYakitori:\u003c\/strong\u003e brush onto chicken skewers in the last minutes of grilling.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarinade:\u003c\/strong\u003e coat chicken, tofu or vegetables before cooking.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlaze:\u003c\/strong\u003e over grilled meats, meatballs (tsukune) and skewers.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e serve alongside grilled dishes as a dip.\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;\"\u003eYakitori (焼き鳥) means grilled chicken, and the tare (たれ) is the sweet soy glaze that defines it, soy sauce simmered with mirin, sake and sugar until it thickens to a syrup that clings to the skewer. This version is built on a tamari-style soy, which is made with little or no wheat, so the glaze is gluten-free without losing its savoury depth. 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, and it is that soy that gives the tare its backbone.\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 yakitori sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet and savoury in balance, with the deep, salty umami of soy carrying a glossy sweetness from mirin and sugar. It is thicker than a pouring soy, closer to a glaze, so it clings to the skewer and caramelises over the grill into a sticky, lacquered finish. The tamari base gives it a rounder, slightly richer character than a wheat-based tare. It tastes of the grill: caramelised, savoury and moreish, the flavour most people associate with good yakitori.\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;\"\u003eYakitori tare 焼き鳥のたれ (sweet soy grilling 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 and marinade for grilled chicken and skewers\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;\"\u003eWhen do I brush yakitori sauce on?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eLate, and in coats. The sugars in the tare catch and burn over direct heat, so grill the skewers most of the way first, then brush on the sauce in the final minutes and let it caramelise, repeating two or three times for a deep lacquer. A common method is to dip the cooked skewer into the tare, return it to the grill briefly, and repeat. Keep a portion of sauce separate for dipping rather than double-dipping raw skewers into your main batch.\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;\"\u003eIs this yakitori sauce really gluten free?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is built on a tamari-style soy, which is made with little or no wheat, so the sauce is produced as a gluten-free product. As with anything served to coeliac guests, always check the allergen information on the bottle itself before serving, as that is the legal source of truth. For a grill section it means one tare that can go on every skewer, including for guests who need to avoid wheat.\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 and dipping rather than dipping used brushes or raw skewers back into the main bottle, which keeps the sauce clean and good for longer across a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Single","offer_id":56445684253053,"sku":"S0001","price":24.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56445684285821,"sku":"S0001-CS6","price":104.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Gluten_Free_Yakitori_Sauce_1.8L.png?v=1731064742","url":"https:\/\/www.sushisushi.co.uk\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l","provider":"SushiSushi","version":"1.0","type":"link"}