Listex is a technology company that does not distribute products, that's why there is no opportunity to buy or sell any goods on this site.

Kikkoman Teriyaki Baste & Glaze
Kikkoman Teriyaki Baste & Glaze
Kikkoman Teriyaki Baste & Glaze
Kikkoman Teriyaki Baste & Glaze
Kikkoman Teriyaki Baste & Glaze
Kikkoman Teriyaki Baste & Glaze
The product has not been verified
Product information may be out of date
Product barcodes

Characteristics Kikkoman Teriyaki Baste & Glaze.

ItemMaster Dimensions
Length, IN 2.397
Height, IN 7.187
Width, IN 2.397
Weight, LB 1.155
special attributes
Units In Package 1
Package Type BOTTLE
Package Size, OZ 11.8
Net Weight, OZ 11.8
Country Of Origin USA
Seasonal N
Ingredients Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Sugar, Mirin (Sweet Cooking Rice Wine), Vinegar, Modified Corn Starch, Tomato Paste, Garlic Powder, Onion Powder, Xanthan Gum, Ginger.
Temperature Indicator Shelf Stable
Directions Refrigerate after opening. Shake well before using. Grill, broil or bake ... enjoy the taste of the teriyaki anytime! Generously brush sauce on steaks, burgers, chicken ribs or chaps frequently during last 10 minutes of cooking time. Or, use to season meatloaves & stir-fries.
Marketing Description Kikkoman® Teriyaki Baste & Glaze. Preservative free. Net Wt 11.8 oz (336 g).
Other Description Quality tested good housekeeping since 1909, limited warranty. Sodium content has been lowered from 400 to 270 mg per tablespoon compared to our original teriyaki baste & glaze. Kikkoman is a registered trademark of Kikkoman Corporation. Visit us at www.kikkomanusa.com.
Ecommerce Description Kikkoman® Teriyaki Baste & Glaze. Made with garlic powder, onion powder and ginger. There are no preservatives.
Nutritions
Number Of Servings about 20
Energy 25
Total Fat, g 0
Sodium, mg 270
Carbohydrates, g 5
Sugars, g 5
Protein, g 0
Reviews and questions about Kikkoman Teriyaki Baste & Glaze
Log in to leave a review:
Subscribe to new reviews
Subscribe to new reviews
Further instructions are sent to the specified Email
Subscribe to the newsletter