TSY or Custom Brands
| Quantity: | |
|---|---|
| Advantage | For serving, drizzle it lightly over sushi rolls or use it as a dipping sauce for added flavor without overpowering the delicate taste of the sushi. |
| Flavor | Typically has a savory, umami flavor with a hint of sweetness. |
| Ingredient | Fermented Soy Sauce, Sugar, Fructose Syrup, Salt, Citric Acid, Sweetener, Sucralose, Yeast extract, Water and etc. |
| Serving Suggestion | Classic Halal Japanese Sushi Soy Sauce complements sushi, sashimi, and other Japanese dishes. |
| Nutrition information typical values per 100g | Energy 68kJ/16Kcal Protein 1.1g Total fat 0g Carbohydrate 2.9g Sodium 3937mg |
| Shelf Life | 24 months |
| STORAGE: | Keep at room temperature and moisture proof storage. Please closed After opening use，and store in dry cool place. |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER |
Japanese sushi soy sauce, also known as "shoyu," and regular light soy sauce have some differences in terms of flavor, production, and usage:
1. Flavor and Taste: Japanese sushi soy sauce tends to have a milder and slightly sweeter flavor compared to regular light soy sauce. It is designed to enhance the natural flavors of delicate sushi and sashimi without overpowering them.
2. Ingredients: While both types of soy sauce are made from soybeans, wheat, water, and salt, the specific ratios and brewing methods can vary. Sushi soy sauce is often brewed with a higher proportion of wheat to soybeans, resulting in a lighter color and flavor.
3. Aging: Sushi soy sauce is typically aged for a shorter period compared to regular soy sauce, which can lead to its lighter and more delicate flavor profile.
4. Usage: Japanese sushi soy sauce is specifically formulated for dipping sushi and sashimi. Its mild flavor and balanced saltiness complement the raw fish and rice. On the other hand, regular light soy sauce is a versatile condiment used in various Asian dishes for seasoning, marinating, stir-frying, and cooking.
5. Color: Sushi soy sauce may have a lighter color than regular light soy sauce, which is often darker and more intense.
6. Serving: Sushi soy sauce is often presented in small, shallow dishes for dipping, while regular soy sauce is commonly used from larger bottles or dispensers.
It's worth noting that the terms "Japanese Sushi Soy Sauce" and "light soy sauce" can sometimes be used interchangeably, and there might be variations in different quality. When choosing soy sauce for your culinary needs, consider the intended use and your personal flavor preferences.
| Advantage | For serving, drizzle it lightly over sushi rolls or use it as a dipping sauce for added flavor without overpowering the delicate taste of the sushi. |
| Flavor | Typically has a savory, umami flavor with a hint of sweetness. |
| Ingredient | Fermented Soy Sauce, Sugar, Fructose Syrup, Salt, Citric Acid, Sweetener, Sucralose, Yeast extract, Water and etc. |
| Serving Suggestion | Classic Halal Japanese Sushi Soy Sauce complements sushi, sashimi, and other Japanese dishes. |
| Nutrition information typical values per 100g | Energy 68kJ/16Kcal Protein 1.1g Total fat 0g Carbohydrate 2.9g Sodium 3937mg |
| Shelf Life | 24 months |
| STORAGE: | Keep at room temperature and moisture proof storage. Please closed After opening use，and store in dry cool place. |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER |
Japanese sushi soy sauce, also known as "shoyu," and regular light soy sauce have some differences in terms of flavor, production, and usage:
1. Flavor and Taste: Japanese sushi soy sauce tends to have a milder and slightly sweeter flavor compared to regular light soy sauce. It is designed to enhance the natural flavors of delicate sushi and sashimi without overpowering them.
2. Ingredients: While both types of soy sauce are made from soybeans, wheat, water, and salt, the specific ratios and brewing methods can vary. Sushi soy sauce is often brewed with a higher proportion of wheat to soybeans, resulting in a lighter color and flavor.
3. Aging: Sushi soy sauce is typically aged for a shorter period compared to regular soy sauce, which can lead to its lighter and more delicate flavor profile.
4. Usage: Japanese sushi soy sauce is specifically formulated for dipping sushi and sashimi. Its mild flavor and balanced saltiness complement the raw fish and rice. On the other hand, regular light soy sauce is a versatile condiment used in various Asian dishes for seasoning, marinating, stir-frying, and cooking.
5. Color: Sushi soy sauce may have a lighter color than regular light soy sauce, which is often darker and more intense.
6. Serving: Sushi soy sauce is often presented in small, shallow dishes for dipping, while regular soy sauce is commonly used from larger bottles or dispensers.
It's worth noting that the terms "Japanese Sushi Soy Sauce" and "light soy sauce" can sometimes be used interchangeably, and there might be variations in different quality. When choosing soy sauce for your culinary needs, consider the intended use and your personal flavor preferences.
