Why Bachan’s Is the Best Japanese Barbecue Sauce | Eater

"Developed from the founder Justin Gill’s grandmother’s recipe—the brand name is a Japanese term of endearment for grandmother—this Japanese-style barbecue sauce is made in small batches without additives and uses familiar ingredients like sweet mirin, rice vinegar, green onion, and garlic; it’s vegan and available in several variants (hot & spicy, sweet honey, yuzu, a gluten-free tamari version, and a bold miso made with both red and white miso). The original has a balanced, bright sweetness, while the miso variety is teriyaki-ish and provides a sticky glaze that works especially well as a marinade for salmon, cod, chicken, or other whitefish; applied near the end of cooking it caramelizes into a rich, not-too-sweet glaze on thighs or wings. Packaged in an easy-to-hold squeeze bottle with a twist cap and containing no thickeners, it drizzles cleanly as a finishing condiment—great on scrambled eggs, grain or rice bowls with salmon or tuna, crab cakes, shredded chicken for tacos, or roasted/air-fried vegetables (halved Brussels sprouts caramelize into a sticky glaze). It also makes a versatile dip (with dumplings, raw vegetables, or mixed with Kewpie mayonnaise for fries and tenders) and is sold by the bottle in many grocery stores, on Amazon, or directly from the maker’s website in single, multi-pack, or gallon sizes." - Tanya Edwards