74 Sauces Made with Mirin

On the jar: ARBEQUINASOJ

Peter Goossens's Arbequina-soy vinaigrette for langoustine

On the jar: ASIA

Caminada's Asian vinaigrette for mackerel

On the jar: HIJIKI

Goossens's hijiki-mirin marinade for grilled lobster

On the jar: KAKEJIRU

Kakejiru from a three-star kitchen

On the jar: KIMIZU-MAYON

Bau's kimizu mayonnaise for abalone

On the jar: MISO GLAZE

Barbot's miso glaze for eggplant

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke

On the jar: PONZUMIRIN

Peter Goossens's ponzu-mirin vinaigrette for oysters

On the jar: SHISO

Bau's shiso vinaigrette for Japanese seafood plates

On the jar: GINGER-SOY

Rogan's soy-mushroom dressing for miso custard

On the jar: GINGER-SOY

Kim Byoung-Jin's aged soy glaze for grilled meat

On the jar: SOY-MIRIN

Anne-Sophie Pic's soy-mirin-honey lacquer

On the jar: WHITE-SOY

Kyle Connaughton's dashi soak for squash blossoms

On the jar: DASHI-SHOY

Seiji Yamamoto's dashi-shoyu, a table soy for noodles

On the jar: DASHI

Mahler's dashi vinaigrette for king mackerel

On the jar: HONEYSOYMIRI

Wareing's honey-soy-mirin dressing for pumpkin salad

On the jar: JAPANESE

Thierry Marx's sesame-soy dressing for field salad

On the jar: KIMCHI

Marcel Koolen's kimchi dressing for Asian-leaning salads

On the jar: KIMIZU

Brandt's kimizu sauce for a wagyu-caviar plate

On the jar: MISOVINAIGRE

Tristan Brandt's miso vinaigrette for langoustine

On the jar: MAYONNAISE

Franck Putelat's myrtle mayonnaise for game

On the jar: SHOGA-MISO

From a starred kitchen

On the jar: SOBORO-MISO

From a starred kitchen

On the jar: TARE

Hideki Hiwatashi's tare glaze for lamb teriyaki

On the jar: SALSA

Maicol Izzo's tomato ponzu for ceviche

On the jar: TONKA-BEAN

Tristan Brandt's tonka bean vinaigrette for wagyu and caviar

On the jar: YUZU

The dressing from Hiwatashi's lobster salad

On the jar: BLACK

Rubba's black garlic-tahini dressing for roasted eggplant

On the jar: GANJANG

The stir-fry sauce from Park's tteokbokki

On the jar: GARLIC

Melissa Perello's Garlic-Ginger Romesco

On the jar: GALBI

Corey Lee's galbi marinade for short ribs, grilled beef

On the jar: FORTIFIED

Jon Yao's umami soy base for steamed fish and noodles

On the jar: DEN MISO

Nobu's den miso glaze for black cod, salmon

On the jar: STIR-FRIED

JP Park's stir-fried gochujang for lettuce ssam, rice

On the jar: AMAKARA DARE

Nakajima's sweet-savory amakara glaze

On the jar: BALSAMICMIRI

From a starred kitchen

On the jar: BULGOGI

David Shim's bulgogi marinade for Korean BBQ beef

On the jar: CITRUS

Takahashi's citrus goma-miso for udon noodles

On the jar: EMPORDA

Albert Adrià's tomato-soy salsa for ceviche

On the jar: HAPPO-ZU

Takuji Takahashi's happo-zu all-purpose seasoned vinegar

On the jar: CITRUS-HONEY

The marinade from Takahashi's herb-vegetable nanban-zuke

On the jar: NANBAN-ZU

Nakajima's nanban-zu for nanban-zuke

On the jar: PONZU

García's ponzu for his roast beef presa blanca

On the jar: RICE WINE

Tetsuya Wakuda's rice wine vinaigrette for prawn salad

On the jar: SESAME

Roman Paulus's sesame dressing for Asian-leaning salads

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad

On the jar: DASHI TSUYU

Niki Nakayama's dashi tsuyu for tempura dipping

On the jar: GINGER-SOY

Abergel's teriyaki tare for yakitori chicken

On the jar: TOSA-ZU

Nakajima's tosa-zu, a dashi-vinegar base

On the jar: TOSAZU

Julien Boscus's tosazu gel for seafood plates

On the jar: YUZUBARLEY

Abergel's yuzu-miso marinade for yakitori chicken

On the jar: FISHY

Molinaro's vegan fishy sauce, a plant-based fish sauce

On the jar: KALBI

Choi's marinade for short ribs, tacos & rice bowls

On the jar: GINGER-SOY

Hooni Kim's galbi marinade for short ribs, lettuce wraps

On the jar: GINGER-SOY

Chris Shepherd's gochujang glaze for wings, grilled meats

On the jar: GOCHUJANG

Gochujang from a national-award-winning chef

On the jar: MENTSUYU

Hajime Sato's classic Japanese mentsuyu

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish

On the jar: NORI

Taylor & Wiley's nori vinaigrette

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables

On the jar: PONZU BUTTR

Kris Komori's ponzu butter sauce for fish

On the jar: PONZU

Alan Wong's Hawaii-style citrus-soy ponzu

On the jar: BULGOGI

Hooni Kim's bulgogi marinade for grilled beef, sliders

On the jar: GINGER-SOY

Hooni Kim's soy-ginger vinaigrette for scallion salad

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish

On the jar: GINGER-SOY

Van Aken's Thai dressing for noodle salads

On the jar: GINGER CREAM

Rosenberg's ginger-Sriracha cream for seared tuna

On the jar: GINGER-SOY

Wood's ginger-soy vinaigrette for lamb and clams

On the jar: HIBISCUS

Williamson's hibiscus ponzu for a soba noodle salad

On the jar: GINGER-SOY

Williamson's shoyu dressing for poke

On the jar: TOSAZU

Henry's tosazu sauce for raw fish

On the jar: TUNA RIBBONS

Huynh's soy-mirin sauce for tuna ribbons