Japanese Sauces

Whereas most Western sauces are made by thickening a liquid, such as stock or milk, and infusing the mixture with flavorful ingredients, Japanese sauces are often served as light broths (Japanese foods are often served in small bowls) with little or no thickener. When Japanese sauces are thickened or reduced, they are used as savory glazes, brushed on foods while they cook, rather than as liquid sauces. Teriyaki sauce is the most familiar of these glazes. Japanese sauces are also often served as dipping sauces or as salad dressings containing no oil. And while European sauces are constructed using an almost infinite variety of ingredients, most Japanese sauces are made using relatively few.