Bachan's - Original Japanese Barbecue Sauce, 85 Oz, Half Gallon - BBQ Sauce for Wings, Chicken, Beef, Pork, Seafood, Noodles, and More. Non GMO, No Preservatives, Vegan, BPA free

Excellent sauce!

I have fond memories of eating marinated chicken with rice and even macaroni salad that I didn't really like, but I tolerated because my Japanese grandma made it. I forgot about it for a few years, but when this brand became popular in costco I tried it and it reminded me of growing up. I had to buy more and I'm glad Amazon offered the half gallon container, because I use it often, especially during summer.

Bought a very small bottle at the grocery store and loved it so we bought this larger bottle. It is perfect on grilled salmon and we just tried chicken. I use it as BBQ sauce on chicken after we grill/ it’s thick and has a great not too sweet taste with just a little kick

Love this stuff! I add cayenne pepper to it to spice it up!

If you go through Baachan's sauce like it should be coming out of the tap, then this is for you. MY kids do, so this was perfect. We just refill the costco bottle and this keeps us stocked for a while. No discernable quality difference between this and the smaller bottles. Restaurants, this is your go to for refills.

When I first tried this barbecue sauce, I was pleasantly surprised as to how good it really is. The ingredients are as natural as they can make it not high sodium and great flavor. I would highly recommend this. I use it on rice dishes, potatoes, vegetables, even fried eggs.

love this sauce, if I could buy a barrel I would ! its so "ONO" (delicious)

Based on others’ reviews, I tried this sauce when Yoshida’s original teriyaki marinade/cooking sauce was discontinued. I have many recipes from Yoshida’s cooking show that require his sauce, so I had to find something to replace it. This is pretty close in flavor and consistency. The only major difference is the tomato paste that wasn’t present in Yoshida’s, which makes very little difference in the taste. While sweet like teriyaki , it’s also too salty for me, making it a bit overpowering used “straight” as a stir fry. I tried baking a salmon with the sauce brushed over it, and that was great. Mostly, I’ll continue to use it in recipes that only call for a few tablespoons among other ingredients to tone down the saltiness.