This marinade recipe is frequently used at my own home. We call it ‘The Marinade’. When I put it together, I make a triple batch every time. Then I store it for up to two weeks in my fridge, in an airtight container such as an old sauce jar.
The marinade came from an old grilling cookbook. My mom had it in the 1980s. In the book, it’s called a soy marinade. But we have always called it The Marinade. I have it in my fridge right now.
I suggest the marinade be used for a marinade for a minimum of 1 hour and a maximum of 6 hours. It is best not to use it overnight to marinade. The sauce can also be brushed on vegetables. I use it primarily on pork and chicken, and it can be brushed on fish such as salmon.
The marinade has umami, or savory taste, which is one of the five basic tastes along with sweetness, sourness, bitterness, and saltiness. People taste umami through the tongue’s taste receptors. According to studies, umami has its own receptors rather than arising out of a combination of the traditional taste receptors, so it is considered to be a distinct taste.
It’s all around perfect.