SAU.01.0001
Ankake Thick Starch-Thickened Sauce
Ankake (あんかけ) refers to the family of thick, glossy starch-thickened sauces that coat ingredients in…
Japan — technique adopted
SAU.01.0002
Soba Tsuyu Cold Noodle Broth Architecture
Soba tsuyu (そばつゆ) is the precise science of the cold noodle dipping sauce — a more concentrated expr…
Japan — soba tsuyu tradit
SAU.01.0003
Tare Base Sauce Japanese Seasoning Concentrate
Tare (たれ, 'drip' or 'drizzle') is the concentrated seasoning sauce that defines the flavour identity…
Japan — tare concept is f
SAU.01.0004
Yakimono Glaze Tsume Eel and Teriyaki
Tsume (詰め, 'reduced/concentrated') refers to the specific reduction sauces used to glaze grilled fis…
Japan — kabayaki unagi pr