Kikkoman is kicking off late summer with the launch of its new Teriyaki BBQ sauce with honey. The sauce can also be used as a dip and complements its range of Teriyaki marinade sauces.

The product has all the traditional flavour of teriyaki, but with a touch of honey to balance the saltiness of the soy sauce, and a thicker, velvety texture. This means it doesn’t tip into excessively plummy territory but it does have essence of plum about it.

“Teri” means “glaze or shine” and “yaki” means to grill. It can take as little as 30 minutes marinating to add the smoky flavour and tenderness to meat, fish and vegetables – Kikkoman suggests trying the sauce with chicken, salmon and sliced aubergine – then simply grill, bbq or fry.

Kikkoman showcased its new sauce last week at Soho’s Peruvian-Japanese fusion restaurant Chotto Matte. This unlikely pairing of cuisines originally resulted after a gold rush to Peru during Victorian times when many Japanese sought their fortune in the South American country. The mix works well though needs to be balanced carefully, as Chotto Matte proved.

The BBQ sauce was a good complement to beef fillet, spicy Teriaki and pomegranate salsa, and to a wonderfully fitful chicken yuzu Teriaki.

Chotto Matte’s seabass sashimi with sweet potato, Peruvian corn, coriander, chive oil and citrus sauce was excellent too in its blending of subtle flavour and surprise peaks. 

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