A staple of Japanese summer dining that dates back to the Edo period (1603-1868), grilled eel glazed with sweet-savory kabayaki sauce may soon be easier for halal diners to enjoy. Koihei, a family-run eel wholesaler founded in Saitama in 1897, has developed an alcohol-free eel sauce designed for export to Muslim-majority countries, where halal rules often prohibit alcohol.

Traditional kabayaki sauce relies on sake and mirin, and while it’s certainly not a quantity that will get anybody drunk (especially when slathered on grilled eel), the remaining alcohol content makes the sauce haram. Not only is this an issue for food-loving travelers visiting Japan, but it also means the sauce often can’t be exported to certain countries. After hearing repeated requests for non-alcoholic eel sauce from Southeast Asian and Middle Eastern buyers at a Tokyo trade show in 2023, sales manager Yoichi Matsui launched a development team in July 2024.
Early prototypes used only soy sauce, salt, sugar, and starch syrup, relying on a specially made soy sauce free of wheat and alcohol. But without mirin or sake, the sauce lacked the depth of flavor typical of kabayaki, and tamari-based trials skewed too sweet. Koihei ran an internal tasting survey of close to 70 employees, going on to refine the balance with help from veteran craftsmen. Finally, the team succeeded in achieving the right flavor while keeping naturally produced fermentation alcohol below 0.5%, meeting the “under 1%” threshold accepted in many Muslim countries.
As a bonus, the new recipe is also gluten-free, a boon to diners with wheat allergies and gluten sensitivities. While some staff feel uneasy about changing a five-generation recipe, Koihei plans further tweaks and says a domestic rollout hasn’t been ruled out. In Japan, or in kitchens back home, it looks like diners with dietary restrictions of all kinds may soon be able to enjoy authentic Japanese eel sauce.
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