Striking the balance of smoke, spice, and sweetness.
Bachan means “grandmother” in Japanese, and in the case of Bachan’s Original Japanese Barbecue Sauce, it’s a most appropriate name. It was inspired by the sauce made by Judy Yokoyama, the grandmother of Bachan’s founder Justin Gill. His ambition was to create a sauce worthy of his bachan’s, that could be mass-marketed without cutting corners. He went against the advice of pretty much every food industry professional he talked to, but six years after hatching the idea, Bachan’s became a reality. And the refusal to cut corners is part of why it’s so delicious. Bachan’s is made from authentic, non-GMO, preservative-free Japanese ingredients including green onion, garlic, ginger, and mirin, a staple of traditional Japanese sauces. It’s always produced in small batches and cold-filled to retain maximum flavor. It costs more to make, but it was worth it to get the ultimate seal of approval from Gill’s bachan herself, who at 85 is still blogging for the company’s website.
Bachan’s Original Sauce is also getting the thumbs-up from a rapidly growing fan base of chefs, both amateur and professional. It’s described as “teriyaki-ish,” but its salty-sweet, umami-filled flavor really needs to be tasted to be believed. It’s terrific with Japanese staples like chicken katsu sandos or gyoza, but it’s also an amazing addition to fish tacos, nachos, burgers and sliders, even popcorn! Then have a look at Bachan’s Hot & Spicy and Gluten-Free sauces. Whether red meat, poultry, fish, vegan dishes... this sauce goes with everything you can think of and then some, lending an authentic taste of Japan to dishes worldwide.
For dozens of recipes, Judy “Bachan” Yokoyama’s “Cup Of Tea” blog and much more, visit Bachan’s corner of the internet at bachans.com.