Aichi · Unagi Kabayaki Sauce Unagi Kabayaki Sauce Brought directly from Japan — only by Hokkaido Uni Shop. What is unagi kabayaki sauce? This is the sweet-savory soy sauce used for unagi kabayaki (鰻蒲焼き) — grilled eel. Made by Natsume Shouten, an eel specialist in Toyohashi, it balances sweetness against soy so it coats rice without turning sharp or cloying. It's the tare (たれ) brushed over grilled eel, and the same sauce people pour generously over the rice underneath. It isn't only for eel. The balance of sweet and soy makes it a general-purpose glaze — good over grilled fish, chicken, tofu, or vegetables, or stirred through rice. Specifications Origin Aichi, Japan Type Unagi kabayaki sauce (鰻蒲焼きたれ) — sweet soy tare Maker Natsume Shouten (Toyohashi) Ingredients [要確認 — 原材料・アレルゲン表示] Volume 80g Taste Balanced sweet and soy Storage Cool, dark place; refrigerate after opening How to enjoy Brush it over grilled eel, or pour it over rice in a donburi. It also pairs with shirayaki (plain grilled eel), letting you switch between the sauce and a little salt. For a hitsumabushi style, mix chopped grilled eel through rice with the sauce. Beyond eel, use it as a glaze for grilled fish, chicken, or tofu. Pairing notes — grilled eel, rice bowls, shirayaki, chicken, tofu, and grilled vegetables. Good to know: A finishing sauce, ready to use — no cooking needed. Store in a cool, dark place and refrigerate after opening.