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Description
Kōmi, Gluten Free Teriyaki Sauce, 1LGluten free teriyaki with the gloss and depth of the real thing. A teriyaki glaze built for service, made without wheat. It lacquers chicken, fish and tofu with the classic sweet savoury shine, holds up under heat, and pours from a one litre bottle sized for the line. More from the Kmi soy range: gluten free tamari soy sauce, soy sauce sachets (x400) and fish shaped soy sachets (x500). Why Operators Choose This No wheat: tamari style base, made
Gluten-free teriyaki with the gloss and depth of the real thing.
A teriyaki glaze built for service, made without wheat. It lacquers chicken, fish and tofu with the classic sweet-savoury shine, holds up under heat, and pours from a one-litre bottle sized for the line.
More from the Kōmi soy range: gluten-free tamari soy sauce, soy sauce sachets (x400) and fish-shaped soy sachets (x500).
Why Operators Choose This
- No wheat: tamari-style base, made without wheat.
- Gloss: lacquers to a clean, caramelised shine on the pass.
- Balance: sweet and savoury held in check, not cloying.
- Heritage soy: built on a soy from eighteen generations of makers.
How to Use
- Classic: glaze yakitori or salmon teriyaki in the last minutes of cooking.
- Marinade: coat chicken, tofu or aubergine ahead of the grill.
- Cross-cuisine: brush over roast pork, wings or burnt-end glazes.
- Finish: loosen with a little water for a dressing or dipping sauce.
Teriyaki (照り焼き, teriyaki) joins teri (照り, "shine" or "lustre") and yaki (焼き, "grilled"). The name describes a technique, not a single sauce: a sweet soy glaze brushed onto grilled food so it catches the light. In Japan it is most often used with fish such as yellowtail. What sets this one apart is the soy beneath the glaze: it is built on a sauce from a family that has brewed soy in Japan for eighteen generations, still using traditional wooden-barrel fermentation. Kōmi only puts its name on makers at that level.
Learn more: The SushiSushi Soy Sauce Guide
What does this teriyaki sauce taste like?
Sweet and savoury in roughly equal measure, with the rounded depth of soy and mirin behind it and no raw, sharp edge. It is thicker than a pouring soy, closer to a glaze, so it clings to food rather than running off. Made without wheat, it keeps the flavour clean and full; you lose the wheat, not the body. Under heat it caramelises to a glossy, slightly sticky finish.
| Type | Teriyaki tare 照り焼き (sweet soy glaze) |
| Brand | Kōmi |
| Origin | Japan |
| Net Volume | 1L |
| Best Used As | Glaze and marinade for grilled food |
Is teriyaki the same as a soy glaze?
They overlap. Teriyaki is a specific style of soy glaze, sweetened and reduced so it shines on grilled food. A plain soy glaze can be savoury only; teriyaki always carries the sweet side from mirin or sugar. This version is finished as a ready glaze, so you can brush it straight on rather than reducing soy and mirin from scratch on the pass.
When should I brush teriyaki on during cooking?
Late. The sugars in teriyaki catch and burn over direct heat, so cook your protein most of the way first, then brush the glaze on in the final minutes and let it caramelise. Build it in two or three thin coats for a deeper lacquer rather than one heavy one. As a marinade it can go on earlier, but wipe off the excess before high heat to avoid scorching.
How should I store teriyaki sauce after opening?
Keep the bottle refrigerated once opened and use within the period stated on the pack. Wipe the neck and reseal tightly to keep it clean and pourable. Always decant or pour rather than dipping a used brush back into the bottle, which keeps the sauce good for longer across a busy service.
Shipping Notes
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Exchange/Return Notes
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