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Unagi Sauce, also known as Eel sauce, is a thick, sweet and savory Japanese sauce made from soy sauce, mirin, sugar, and sake. It's traditionally used on grilled eel dishes.

Unagi Sauce has a sweet and savory taste with a hint of smokiness, balancing the flavors of soy sauce, sugar, and mirin.

Traditionally, no. Unagi Sauce is not vegan as it's typically made using the broths of fish. However, there are vegan versions available in the market.

Some brands may contain MSG, so it's best to check the label if you're sensitive to it.

Yes, Unagi Sauce can be frozen for longer storage.

You can buy it at Weee! Asian Market, www.sayweee.com.

The traditional Unagi Sauce might contain fish extracts, but not all versions do. It is best to check the label if you're allergic to fish.

Unagi Sauce contains soy sauce which has some beneficial plant compounds and antioxidants. However, it also usually has high sodium and sugar contents.

It's commonly used as a glaze for grilled eel/fish dishes, as a dipping sauce for sushi and sashimi, or as a topping sauce on rice bowls.

You can make a homemade version using soy sauce, mirin, sugar, and sake. Hoisin sauce can also be used as a substitute.

Traditional Unagi Sauce is not gluten-free as it contains soy sauce. But you can find gluten-free versions or make your own using gluten-free tamari.

It should be stored in the refrigerator after opening. You can keep it for up to a year.

No, although they are both sweet and savory, Unagi sauce is typically thicker and richer than teriyaki sauce.

Yes, you can make Unagi Sauce at home using soy sauce, mirin, sugar, and sake.

The price varies according to the brand, but generally, it's reasonably priced.

Yes, Unagi Sauce can go bad, especially if not stored properly. Always check its smell, taste and appearance before using it.