In article >,
"Julie Bove" > wrote:

>
> I had no idea how much sugar was in teriyaki sauce! I guess it's no wonder
> I don't like it. Has anyone tried using an artificial sweetener to make it?
> Perhaps it wouldn't have the right texture or thickness without.

I use Splenda in a teriyaki-inspired sauce all the time. (I say
teriyaki-inspired, because I just wing it with oil, soy sauce, ground
ginger, garlic powder, and sweetener, and I'm sure I've lost some
authenticity along the way!)

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