Bachan's 2026 Acquisition: 3 Independent Japanese Teriyaki Alternatives
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The 2026 Bachan's Acquisition and Finding a Japanese Teriyaki Sauce Alternative
When you buy a sauce featuring a family member on the bottle, it often suggests a specific connection to tradition. That was part of the initial appeal for Bachan's Japanese Barbeque Sauce. Founder Justin Gill named the company after his grandmother, and the brand found a place in many kitchens across the country.
Over time, the business model changed. In 2022, the private equity firm L Catterton made a major investment in the company. Then, in February 2026, the brand was fully acquired by the T. Marzetti Company, a subsidiary of the Lancaster Colony conglomerate.
When a brand transitions from a family operation to being part of a larger corporate group, the approach to production naturally shifts to accommodate a much larger scale. For home cooks who prefer products made by independent businesses, this change often prompts them to search for a true Japanese teriyaki sauce alternative. Many people enjoy supporting brands that remain fully family-owned and operated.
If you are looking for a Bachan's alternative, here are three independent brands that maintain their original family roots.
| Comparison Factor | Mass-Market Brands (e.g., Post-Acquisition) | Bungoyaki | Toshi's Teriyaki | Mr. Yoshida's (Family Reserve) |
| Ownership Structure | Corporate conglomerate / Private equity | 100% Independent & Family-Owned | Founder-Operated (Toshi Kasahara) | Family-Controlled Specialty Line |
| Recipe Origin | Formulated/scaled for national retail volume | 1965 Bungo Restaurant (Los Angeles) | 1976 Toshi's Teriyaki Grill (Seattle) | 1982 Yoshida Family Recipe (Oregon) |
| Ingredient Approach | Often utilizes added water, starches, or flavor extracts | 6 whole ingredients with fresh ginger & garlic; zero added water | Classic PNW base with cane sugar, rice vinegar, and simple aromatics | Original family-balanced profile distinct from mass-licensed runs |
| Production Philosophy | Industrial-scale co-packing for maximum shelf life & yield | Slow-simmered in small batches for natural reduction and high gloss following 1960s original recipe | Small-batch bottling maintaining original 1970s restaurant method | Direct family oversight to preserve small-batch quality |
Bungoyaki
Bungoyaki is 100 percent family-owned and operated by siblings Ryan and Kira. The history of this sauce traces back to 1965 when their grandparents, Kazutoshi and Yoshiko Ojiro, opened Bungo Restaurant in Los Angeles. For 40 years, Kazutoshi and Yoshiko prepared the exact measurements for their signature marinade by hand.
When it was time to retire, the Ojiro family made a specific choice. Instead of selling their business to an outside buyer, they simply closed the restaurant. They wanted to ensure the recipe remained unchanged and chose to preserve their family legacy.
Today, Ryan and Kira honor that exact commitment. Bungoyaki features just six simple ingredients, including fresh ginger and fresh garlic, following the same recipe that has been around since 1965. There is no water to thin it out, no corn starch to alter the texture, and no high-fructose corn syrup either. It offers a straightforward, balanced, traditional flavor.
Toshi's
Another option is Toshi's Teriyaki Sauce. Founder Toshi Kasahara opened his first restaurant in Seattle in 1976. Decades later, his dedication to traditional methods remains intact. Kasahara still operated the business himself. By using simple ingredients and keeping the business independent, he ensures that every bottle reflects the original recipe from the 1970s.
Mr. Yoshida's
The story of Mr. Yoshida's shows another path for family recipes. You might recognize the name from grocery store shelves. The mass-market version of this sauce is licensed to Kraft Heinz. However, the Yoshida family still controls their own small-batch runs. Comparing the two versions highlights the difference in production styles. When a family directly oversees the process, they maintain complete control over the ingredients and the final quality.
Keep It in the Family
Cooking for your loved ones often involves choosing ingredients with a history you appreciate. While corporate acquisitions are common in the food industry, small independent kitchens offer a different experience rooted in family tradition. We invite you to learn more about the history behind our recipe. Read more about Kazutoshi and Yoshiko on Our Story page, or try our family's iconic Bungoyaki teriyaki and order on Our Store.