Unagi Sauce
Auto-generated content. This description was generated automatically and is pending editorial review. Inaccuracies are possible. Found a mistake? Contact us.
What it is
Unagi sauce, also known as nitsume, is a thick, sweet glaze commonly used in Japanese cuisine. It is typically made by simmering soy sauce, mirin (a sweet rice wine), sugar, and sometimes sake until it thickens into a syrupy consistency.
Why it's used
Manufacturers add unagi sauce primarily for its sweet and savory flavor profile, which complements seafood and rice dishes. Its syrupy texture also helps create a glossy finish on cooked foods. It is most frequently found in sushi rolls, grilled eel (unagi), and other Japanese-style prepared meals.
Health notes
Unagi 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 amounts that would raise health concerns. International bodies like JECFA have evaluated similar ingredients, but specific evaluations for 'unagi sauce' as a distinct entity are not widely published. The primary health consideration is its high sugar and sodium content, which aligns with general dietary advice to moderate intake of added sugars and sodium.
Allergen info
Unagi sauce is not a major allergen. However, it is often made with soy sauce, which contains soy (a major allergen). Some recipes may also contain wheat (a major allergen) if traditional soy sauce is used.