Wajos Teriyaki Sauce. Soy sauce, ginger and lime zest, sweet and salty – the seasoning sauce for chicken, salmon and the weekday wok pan.
Wajos Teriyaki Sauce is a seasoning sauce made from sugar, soy sauce, vinegar, mustard seed, 3.5 percent ginger and 1.2 percent lime zest, with tomato powder and spices, 245 ml from Dohr on the Moselle. Not a pure soy sauce, not a thin marinade from a pouch, not a hot chili dip, but a sweet and salty glaze with a fresh citrus note. Vegan.
Teriyaki Sauce by Wajos is the bottle for dinner that needs to be ready in twenty minutes. Chicken in strips, a pan, some vegetables, rice – and at the end, two tablespoons of this sauce, which becomes glossy in the heat and coats everything. Classic teriyaki is soy sauce, sugar and mirin. Wajos adds ginger and lime zest, and those two things make the difference: the sauce tastes sweet and salty and, on top of that, has a fresh, slightly spicy edge.
Sweet and salty like teriyaki, plus ginger and a hint of lime
Sugar is the first ingredient, soy sauce the second. This is the basis of every teriyaki, and with 46 grams of sugar per 100 milliliters, it is sweet like a glaze. Salt is also present in a strong dose at just over 4 grams. Then ginger, 3.5 percent, fresh and slightly spicy, and the lime zest, which brightens the sweetness. Vinegar and mustard seed provide acidity and depth; natural flavoring is included, as are sulfites. This teriyaki is not suitable for those expecting a thin, salty soy sauce for dipping – it is too sweet for that. Those who prefer it even more savory and with more onion should reach for the Umami Sauce from the same range.
As a glaze for chicken and salmon, in the wok, as a marinade and dip
The classic is chicken teriyaki. Sear chicken thighs or breast, add two to three tablespoons of sauce in the last few minutes, let it simmer briefly until it gets sticky. The amount is based on our experience – those who like it stronger should use more. Salmon fillet coated with the sauce in the oven, sesame seeds on top – ten minutes. In the wok with broccoli, bell pepper and tofu, one tablespoon per serving is the right amount. As a marinade, soak the meat an hour beforehand; as a dip for spring rolls or dumplings, use cold from the bottle. It is not suitable for long cooking at high heat – the sugar will burn and the sauce will become bitter. Always add it at the end, and refrigerate after opening.
Our tip: Cook rice, glaze chicken with teriyaki, cucumber and spring onion on top – the rice bowl that we have on the table every Tuesday – by heart, for years.
A Japanese idea from a manufactory on the Moselle
Wajos is located in Dohr near Cochem on the Moselle and makes around 900 items, most of them in-house. Sauces like this one are among them, tested in their own laboratory. The name stands for Walter Josef Oster, founder of a winemaking family in Ediger-Eller, whose liqueur manufactory from the 1980s was expanded by Peter Oster and Ulf Schwichtenberg into a brand with over 80 employees. The fact that this teriyaki contains vinegar and mustard seed fits a company that grew up with wine and vinegar.
The sauce for weeknight cooking and as an introduction to the Asian range
The teriyaki is the bottle for anyone who wants to cook Asian, with one bottle instead of five. And for families where chicken with rice always works, even with the children. As a gift, it fits into a package with the Mango-Chili Dip spice blend for the fruity-spicy side; all sauces can be found on our Wajos page. The 245 ml bottle lasts a long time unopened in a dry, dark place; once opened, it stays good for weeks in the refrigerator. It is not suitable for those who avoid soy or are looking for a low-sugar sauce – soy sauce and sugar are the basis here.
Soy sauce, ginger and lime zest, sweet and salty – the teriyaki sauce from the Moselle that turns chicken and rice into dinner in twenty minutes.
