In Japan, yakitori or grill houses specialize in skewered, glazed, and grilled poultry cooked in this sauce.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, honey, fresh ginger, fresh garlic, and Chef Myron's select spices.

Flavor: Mellow, balanced, and delicate nuances interact with deep soy flavor points. Not overly sweet.

Applications: Versatile; perfect for sauteing, stir frying, marinating, basting/glazing or roasting poultry, and much more.

Teriyaki is a classical Japanese grilling or broiling technique which results in a deep rich glaze.

Ingredients: Naturally brewed soy, "black" unrefined sugar, sake (rice wine), fresh garlic, honey, rice starch, and Chef Myron's select spices.

Flavor: Rich, robust, and slightly sweet. Deep soy base notes tempered with prominent garlic and pepper overtones.

Applications: The ultimate steak sauce. Perfect for glazing and saucing grilled, broiled and roasted red and game meats. Great stir fry and gravy enhancer.

This clean flavored sauce is favored in Japan as a dipping and dressing sauce for vegetables, fried foods, noodles, and dumplings.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, honey, fresh ginger, fresh garlic, rice wine vinegar, roast sesame oil, lime juice, and Chef Myron's select spices.

Flavor: Lightly piquant. Soy, vinegar, and lime juice contrast with nutty sesame aromatics.

Applications: Perfect dressing or dip for vegetables (raw or tempura), fried foods, noodles, rice, and Asian style dumplings. Great finish for stir frying. Note: sesame oil will lose its perfume under high heat.

A light, fresh-tasting gingery sauce with a hint of lemon. Carefully crafted for marinated and grilling fish and seafood.

Ingredients: Naturally brewed soy sauce, sake (rice wine), evaporated cane juice, honey, rice wine vinegar, fresh ginger, lemon juice, and Chef Myron's select spices.

Flavor: Bright and gingery. Blend of soy sake, and rice vinegar combine with lemon high points to create a light piquancy.

Applications: Marinating, basting, grilling, sauteing, stir frying, and baking fin fish and seafood. Also a great dipping and dressing sauce just as is.

Szechuan

A faithful rendition of the deliciously spicy sauces used in central and southern China

Ingredients: Aged Shoyu, sake (rice wine), rice wine vinegar, evaporated cane juice, fresh garlic, fresh ginger root, chili pepper, sesame oil.

Flavor: Bold and piquant. Chili spiciness very evident but restrained and balanced.

Applications: Marinating, grilling, sautéing, stir frying, dipping/dressing, and basting. Perfect on Asian style dumplings or noodles and finishing deep fried or roasted meats, seafood, and vegetables.

Eurasion Fusion

A Teriyaki that went to Europe and got an attitude

Ingredients: Aged Shoyu, Burgundy wine, rice vinegar, fresh garlic, Muscovado black cane sugar, olive oil, honey, Juniper berries, spices.

Flavor: A unique blend of eastern and western influences. Deep and a bit brazen with a peppery/garlicky bite and slightly "woodsy" Juniper berry finish.

Applications: A true marinade, perfect for game, pork, beef, poultry, braising strong greens, sauteing/stir frying, tenderizing.

Aged Shoyu (Non- GMO, Star K Kosher)

The very best Japanese-style, all-purpose, naturally fermented, full wheat soy sauce.

Ingredients: Water, soy beans, wheat, salt.

Flavor: Deep, mellow, and full-bodied with very low salt profile.

Applications: Flavor enhancement, too many others to name!