The teriyaki sauce originates from Japan, it has a mellow taste and excellent sense of color and lightness, as bright as the sun shining, so it is called teriyaki sauce, and now a little chili sauce is added to make its taste thicker and more fragrant.

Method of production: 600 grams of Japanese Ajinomoto, Haitian soy sauce 250 grams, 400 grams of White Crane wine, 250 grams of gravy soup, 150 grams of garlic chili sauce, the five raw materials mixed with heat to dissolve and filter into. Teriyaki varieties are topped with sliced Kyoto onions and garlic. This sauce can be used for teriyaki silver snow fish, teriyaki osmanthus, teriyaki tooth with, teriyaki chicken leg steak, teriyaki pork steak and other dishes.