Marufuji Unagi Kabayaki Sauce (うなぎ蒲焼のたれ) is the sweet, soy-dark glaze used for kabayaki — the Japanese way of grilling eel. It comes in the 1.8 litre handled PET bottle that is the standard Japanese foodservice size, which makes it a working bottle for a kitchen that glazes in volume rather than a table condiment.
What kabayaki means
Kabayaki (蒲焼) is a way of cooking rather than a recipe. Japan prepares eel in two main styles: shiroyaki, grilled with nothing but salt, and kabayaki, grilled with a sauce built on soy sauce, sake and sugar. The sauce is what separates the two — it is the whole difference between plain grilled eel and the dark, sweet-savoury version most people picture.
How to use & enjoy
- A kabayaki tare is brushed onto eel, which is then grilled with the sauce rather than seasoned only with salt.
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Unadon and unaju — kabayaki-glazed grilled eel served over a bowl or lacquered box of steamed rice, the classic way the dish is eaten.
- Kabayaki-glazed eel is traditionally finished with a sprinkle of sansho, Japanese pepper.
Ingredients
Refer to the product packaging.
Allergens
Refer to the product packaging.
Important — please check the package label
While we make every effort to keep product information accurate and up to date, manufacturers may change formulations, packaging, allergens, ingredients, or specifications without notice. The actual product packaging is always the authoritative source. If you have specific concerns about allergens, ingredients, or any product detail, please contact us before purchase, or refer to the product packaging before consuming.
Japanese kabayaki glaze for grilled eel, in the 1.8L foodservice bottle · うなぎ蒲焼のたれ · Marufuji range.
