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The perfect glaze, the Jimoto way.

A lighter take on a Traditional Teriyaki.
Our version of teriyaki is perfect for glazing meats and seafood, and is incredibly easy to use.
Here is an idea of what you could do with our sweet and floral teriyaki.
Teriyaki salmon

- 200-250g salmon fillet
- Shiso Teriyaki
- Olive oil

- Heat a non-stick pan over medium high heat

- Place some olive oil in the pan, pat the salmon fillet dry, and season lightly with sea salt.
- Place the salmon skin side down, and gently press down with a spatula.
- Fry until the skin is a nice golden brown, turn over and cook on the other side.

(approximately 3 mins each side)

- Place 1/3 cup of Shiso Teriyaki into the hot pan and baste the salmon with the sauce as it bubbles away and reduces to a nice shiny glaze.
You can serve the salmon alongside any of your favourite sides, or make a simple rice bowl, topped with your favourite garnishes.

Don't feel like seafood? the same method can be applied to your favourite steak!

Simply pat dry, and season your steak with sea salt, and sear on both sides. once almost at your preferred temperature, pour in 1/3 cup of Shiso Teriyaki, and baste.

Rest the meat, and just before serving, heat the sauce back up in the pan, and pour all over your sliced steak. Garnish with sansho powder (if available).