Eel Sauce
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What it is
Eel sauce is a thick, sweet glaze commonly used in Japanese cuisine, especially with sushi and grilled eel (unagi). It is typically made from a base of soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake or other flavorings. The mixture is simmered until it thickens into a syrupy consistency.
Why it's used
Manufacturers use eel sauce primarily as a flavoring agent and sweetener. Its rich, savory-sweet taste enhances the flavor of many dishes. It is most frequently found in sushi rolls, rice bowls, and as a glaze for grilled meats and seafood.
Health notes
Eel sauce is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a condiment and not typically consumed in large quantities. International bodies like JECFA have evaluated similar ingredients, but specific evaluations for 'eel sauce' as a distinct product are not widely published. The high sugar content in eel sauce means that regular, high consumption could contribute to increased sugar intake.
Allergen info
Eel sauce is not a major allergen itself, but it is often made with soy sauce, which contains soy (a major allergen). Depending on the soy sauce used, it may also contain wheat (a major allergen).