Description
Japanese teriyaki sauce is produced by reducing soy sauce, mirin, sake, and sugar to develop a glossy, umami-rich glaze.
Technical
During reduction, Maillard browning between amino acids and reducing sugars generates melanoidins, while caramelization of sugars forms furans and aldehydes. Alcohol from mirin and sake lowers the boiling point, promoting even heat transfer and preserving volatile aromatics. The final temperature of 70–75 °C ensures microbial safety while retaining sweetness and depth.
Science
Primary Reaction
Maillard browning and caramelization during thermal reduction
Sensory Profile
Aroma ()
sweetumamiroastedcaramelizedsavorylightly fermentedfruity (from mirin/sake)
Origin & History
Civilization