This premium quality Yakiniku BBQ sauce is made using a combination of traditionally and slowly fermented soy sauce, rice vinegar and chunks of apples, onions and sansho pepper. It provides a nice contrast between the saltiness of the soy sauce, the sweetness of the apples and the sour tang of the artisanaly brewed rice vinegar. It enhances the flavor of fish, tofu, rice, grilled meats and vegetables on the BBQ.

Shibanuma has specialized in producing soy sauce and Japanese seasonings in Tsuchiura for over 320 years through 18 generations, since its foundation by Shozaemon Shibanuma in 1688. Natural bacteries found in the wooden barrels combined with artisanal processing methods are the key to these exquisite qualities. Their products are made from locally sourced soybean and wheat grown in the region of the North eastern part of Kanto district, Japan.