Culinary applications for CHEF MYRON’S include: stir frying, basting, marinating, use as a dipping sauce or condiment, or use as a component in other sauces, dips, gravies, soups etc. Don't hesitate to customize CHEF MYRON's with your own ingredients such as wasabi, mustards, chili paste, ketchup, horseradish, extra garlic, or ginger.

AGED SHOYU: Shoyu is the Japanese word for soy sauce. Real soy sauce, unlike the inexpensive hydrolyzed vegetable protein (HVP), is a fermented and aged product made similarly to beer. Difference in water quality, aging tanks, soy bean/wheat ratios, aging time, filtering and general care in processing create variances in quality and flavor. Full Shoyu almost always contains some wheat which produces glutemic acid, a very powerful flavor enhancer. Tamari sauce is a by-product of the production of miso (fermented bean paste) and is considered inferior and culinarily crude in Japan. CHEF MYRON’S AGED SHOYU is a blend of long aged Japanese Shoyu and a very high quality domestic brew. It contains a relatively low salt level, deep, savory and mellow flavor points and no preservatives or coloring agents. Culinary applications are very broad based and include; sauces, marinades, glazes, gravies, soups, dressings, dips, sautés and anywhere a deep, savory and slightly salty base note is required for a flavor profile.

ORIGINAL YAKITORI: Originally formulated as a basting sauce for poultry brochettes, our yakitori sauce is a very versatile light teriyaki or stir-fry sauce. A few drops in a light soup will enhance and amplify the savory meat flavor points of the stock. It will add an interesting twist to any poultry or meat sauce or gravy. Children especially seem to enjoy the taste of this sauce; a dime for every mother that has told me that their kids will eat anything that they put our YAKITORI SAUCE on would make me wealthy. Cornstarch paste dissolved into yakitori sauce and heated will thicken it to a beautiful glaze. CHEF MYRON’S YAKITORI SAUCE will also make a delicious fried rice or lo mein. Also try CHEF MYRON’S YAKITORI SAUCE on delicate wild game and mushrooms or bake it onto mixed nuts for a great bar snack!

PREMIUM TERIYAKI: The word teriyaki derives from the Japanese terimasu = "to shine" and yaki = grilled or roasted over fire making it basically synonymous with BBQ or grilled and glazed. CHEF MYRON’S TERIYAKI SAUCE is a slightly thickened, robust baste with sweet peppery and garlic flavor points. It is a superior steak sauce either glazed under the salamander or applied just as plated. Try a few drops to deepen a French onion soup or any other soup with a dark beef base. It works surprisingly well with the more substantial fishes such as salmon or tuna. Caramelized onions finished with CHEF MYRON’S TERIYAKI SAUCE makes a great accompaniment.

 PONZU SAUCE: Pon = a citrus fruit, zu = vinegared. In Japan, Ponzu is a traditional table condiment or dipping sauce. Originally concocted from a very bitter small orange brought to Japan by Dutch traders in the 18^th century, it eventually became a culinary staple when mixed with soy sauce and other ingredients at the whim of the cook. Always served with Shabu-shabu an array of sliced raw beef, vegetables, noodles, bean curd and mushrooms served at the table with a simmering hot pot of stock, Ponzu is just beginning to gain popularity in the US. CHEF MYRON’S version is derived from the Yokohama style he became accustomed to at the table of his paramour’s mother. It may be helpful to think of CHEF MYRON’S PONZU SAUCE as a sesame/lime/ginger Asian Rim vinaigrette. Drop a few slivers of fresh Thai chili or a pinch of wasabi if you want to add some zing. Some wilted greens dressed with CHEF MYRON’S PONZU SAUCE and a garnish of roast sesame seeds will sell! How about an Asian Slaw with Ponzu dressing? One of our more inventive customers uses it to "seviche" fresh oysters and serves them in the shell with a mound of Flying Fish roe and a Shiso leaf. Grilled Jumbo Sea Scallops with ponzu dipping sauce will haul in a few orders. The Chili Bros. use CHEF MYRON’S PONZU SAUCE to steam their Mahogany Clams and Chef Myron himself uses it as a dipping sauce for Gyoza; Japanese style pork or shrimp dumplings, and as a dressing on cold buckwheat Soba Noodles.

TSUKEYAKI: From the Japanese tsukemasu; "to marinate or soak" and yaki; "grilled or roasted", Tsukeyaki sauce is a light ginger/lemon teriyaki glaze ideal for seafood. As a sauté sauce it will glaze over high heat or form a smooth sauce thickened with a bit of cornstarch or roux. It can also be thickened by reduction and used to glaze finish before plating. A great dip for fried seafood or a dressing for a seafood salad. Also try some with poultry or any time a pronounced ginger flavor is required.

SZECHUAN SAUCE: Authentically modeled after the dipping sauces favored in this south/central province of China, Szechuan sauce is a balanced blend of shoyu, rice vinegar, garlic, ginger, sesame oil and chilies. Use as a dip or dressing for fried foods Asian style dumplings and noodles or pasta salads. Try some of these menu ideas; Shanghai Wings, Szechuan Peel & Eat Shrimp or shrimp cocktail, Fried Hunan ‘Shrooms, Chinese Chicken Salad, Oriental Seafood Salad, Szechuan Sirloin, Hong Kong Fried Pork Chop or Canton Braised Ribs.

EURASIAN FUSION: Originally concocted as a marinade for wild game, our Fusion has become a favorite for a pork marinade and lots more. A "teriyaki that sailed to the Mediterranean and got attitude" with a shoyu/red wine base, peppery and garlicky with a Juniper Berry finish, Fusion can go either east or west. Try mixing with marinara for braising red meats; a great twist in Osso Bucco. Also a heady mixture for dressing, sautéing or braising strong greens and portabello mushrooms. Marinate salmon, tuna or mahi! CHEF MYRON’S EURASION FUSION can go anywhere your imagination can.