Producer: Chef Shing, has been in the catering industry for 38 years and has worked in high class restaurants such as Peninsula Hotel, Hyatt Regency Hotel, Deep Bay Yacht Club, Yang Ming Villa, Togai Catering Group, Ocean Park and Hung Sing Catering Group. Since 2014, he has been preparing business lunches and staff meals for financial institutions, specializing in Southeast Asian cuisine that stimulates the taste buds, Western delicacies that are refined and skillful, exotic Korean and Japanese cuisine, and Chinese delicacies that bring together the North and the South, and so on.

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Yakiniku sauce can be used in a wide variety of cuisines such as barbecue, marinated meats, donburi, fried rice, yakisoba and stir-fried vegetables.
Yakiniku sauce is the mainstay of Japanese barbecue restaurants, and is easy to use.

The main ingredients are white noodle soy sauce, pure sesame seeds, manji-shoyu (soy sauce), sake, mirin liqueur, sesame seeds, green onions, minced ginger, minced garlic, rice vinegar, and black peppercorns.



Ingredients: soy sauce, raw cane sugar, water, white miso, minced ginger, minced garlic, pure sesame oil, white rice vinegar, cooking sake, mirin, chopped green onion, white sesame seeds, chopped dried chili pepper, and chopped black pepper.

Net weight: 280g