I would suggest looking at Penzeys Spices. They carry a wide variety of blends and ground spices many of which are salt free so you can add sodium as you see fit. Another is mrsdash which is more budget friendly and salt free. I generally make my own spice blends but always have a few of each in the pantry for quick meals.
As far as teriyaki goes you are better off making your own Imo. You can control the sodium depending on the soy you use. Imo Tamari is the best and gluten free as well less sodium than Kikkoman. And you can make different styles, traditional Japanese style does not contain pineapple but the more known version in the US has pineapple.
I would suggest looking at Penzeys Spices. They carry a wide variety of blends and ground spices many of which are salt free so you can add sodium as you see fit. Another is mrsdash which is more budget friendly and salt free. I generally make my own spice blends but always have a few of each in the pantry for quick meals.
As far as teriyaki goes you are better off making your own Imo. You can control the sodium depending on the soy you use. Imo Tamari is the best and gluten free as well less sodium than Kikkoman. And you can make different styles, traditional Japanese style does not contain pineapple but the more known version in the US has pineapple.
+1
I was just going to post recommending Penzeys. Lately I have been really enjoying their Turkish Seasoning. It tastes just like the NYC Halal street vendors. Awesome on grilled chicken breasts or boneless thighs. Salmon too.
Trader Joe's "Everything but the Bagel" seasoning is great too. On eggs, chicken, fish or even steak.
And gochugaru kicks ass too. My mother in law bought some “kimchi seasoning” that’s supposed to taste like kimchi in powder form. Haven’t tried it yet.
Grey- I’ve sworn by Kikkoman’s high end sauce for years .
INGREDIENTS
½ cup sake
½ cup soy sauce
⅓ cup mirin
3 packed tablespoons dark brown sugar
Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.
Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.
Link - ( New Window )
As far as teriyaki goes you are better off making your own Imo. You can control the sodium depending on the soy you use. Imo Tamari is the best and gluten free as well less sodium than Kikkoman. And you can make different styles, traditional Japanese style does not contain pineapple but the more known version in the US has pineapple.
As far as teriyaki goes you are better off making your own Imo. You can control the sodium depending on the soy you use. Imo Tamari is the best and gluten free as well less sodium than Kikkoman. And you can make different styles, traditional Japanese style does not contain pineapple but the more known version in the US has pineapple.
+1
I was just going to post recommending Penzeys. Lately I have been really enjoying their Turkish Seasoning. It tastes just like the NYC Halal street vendors. Awesome on grilled chicken breasts or boneless thighs. Salmon too.
Trader Joe's "Everything but the Bagel" seasoning is great too. On eggs, chicken, fish or even steak.
And gochugaru kicks ass too. My mother in law bought some “kimchi seasoning” that’s supposed to taste like kimchi in powder form. Haven’t tried it yet.
INGREDIENTS
½ cup sake
½ cup soy sauce
⅓ cup mirin
3 packed tablespoons dark brown sugar
Combine the sake, soy sauce, mirin and brown sugar in a small saucepan. Bring to a light boil over medium heat, stirring to dissolve the sugar. Continue boiling, stirring occasionally, until the liquid thickens and a raft of tan foam bubbles on the surface, 7 to 10 minutes.
Remove from the heat and use immediately or refrigerate in an airtight container for up to 2 weeks. When ready to use, reheat until warm and runny, and drizzle over grilled, seared or broiled salmon, sablefish, yellowtail, chicken, pork, steak, tofu, eggplant, asparagus, broccoli, or summer or winter squash. Use as a seasoning to mix into meatballs or patties.
Teriyaki - ( New Window )
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ZATARAIN'S® NEW ORLEANS STYLE CREOLE SEASONING - ( New Window )