5 LBS Restaurant Style Brewed Cooking Japanese Sushi Soy Sauce

The core advantages of TSY Sushi soy sauce

It has a rich umami flavor and a moderate saltiness

Advantages: The amino acid nitrogen content in sushi soy sauce is usually very high, bringing an ultimate "umami" (flavor). Meanwhile, its saltiness has been carefully adjusted to avoid being overly salty and masking the natural sweetness of the seafood.

Comparison: Compared with some ordinary soy sauces, its taste is milder and richer, aiming to "set off" rather than "mask".

The color is clear and bright, elegant and beautiful

Advantages: The color is mostly clear reddish-brown rather than deep black. This way, after dipping, the sashimi or sushi rice won't turn black, and it can maintain the crystal clear and inviting appearance of the ingredients.

Contrast: It avoids the dark color similar to that of dark soy sauce.

The taste is soft and the aftertaste is sweet

Advantages: Many high-quality sushi soy sauces add bonito flakes, kelp, etc. to make the sauce, or have a slight sweetness (from mirin, sugar, etc.), making the taste more mellow when entering the mouth and leaving a sweet aftertaste, which can perfectly blend with the sourness of vinegar rice.

Contrast: The astringency and pungency of soy sauce itself have been reduced.

It has moderate viscosity and good adhesion to the wall

Advantages: Its viscosity is slightly higher than that of ordinary light soy sauce, which can gently wrap around the ingredients instead of immediately flowing away or seeping into the rice and causing it to spread out. This way, it can ensure that every bite has just the right flavor without making the rice overly salty or soft and wet.

This specification of Brewed Cooking Japanese Sushi Soy Sauce are cost-effective.

* If you have other needs, please consult us.

The main uses of TSY Japanese sushi soy sauce

As the name suggests, its core use is to pair with raw and cold seafood dishes in Japanese cuisine.

The ultimate companion of sashimi

Usage: Pour it directly into a small dish. Use chopsticks to pick up the thinly sliced sashimi and gently dip it in a little soy sauce before eating. This is the best way to experience the original flavor of top-quality seafood.

Enhance the flavor layers of sushi

Usage:

Nigiri sushi: The correct way to eat it is to flip the sushi sideways with your hands or chopsticks, and dip the raw fish part on top into a little soy sauce to avoid direct contact of the rice with the soy sauce.

Rolled sushi: Usually, the chef has already seasoned it. If you need to dip it extra, just do it lightly.

TSY Japanese sushi soy sauce pairs well with other seafood cold dishes

Usage: It is also applicable to cold seafood platters such as sweet shrimp, sea urchin and shellfish, effectively enhancing freshness and eliminating possible fishy odors.

As the base for the dressing of Japanese cold dishes

Usage: Using it as a base, add Ponzu juice, minced ginger, minced scallion, etc., and it can be made into a very appetizing cold dish dressing.

Etiquette and Tips for using TSY Japanese Sushi Soy Sauce

Never directly dissolve Wasabi into soy sauce: The correct way is to apply a small amount of wasabi directly to the sashimi and then dip the sashimi in soy sauce. Mixing mustard into soy sauce is considered impolite and will ruin the flavors of both.

Small amounts frequently: Pour only a small portion each time, which is sufficient. Do not pour too much at once to ensure the flavor and hygiene of the soy sauce.

Respect the ingredients: For extremely delicate and expensive ingredients (such as bluefin tuna belly), just dip a tiny bit of TSY Japanese sushi soy sauce, or even no dip at all, and directly enjoy the aroma of the oil.

Q: How to store soy sauce? Does it need to be refrigerated after opening?

A: It is recommended to store soy sauce in a cool and dark place. After opening, to ensure the best flavor and quality, we strongly recommend refrigerating. Refrigeration can slow down the oxidation and fermentation process of soy sauce, prevent flavor loss and the growth of microorganisms at the bottle mouth.

Q: Sometimes white crystals or sediment appear at the mouth of the soy sauce bottle. Does it mean it has gone bad?

A: Please rest assured that this is usually amino acid salt crystallization, a natural phenomenon where the abundant amino acids in soy sauce precipitate at low temperatures or high concentrations. It is one of the signs of pure grain brewing and is harmless to the human body, allowing for normal consumption. Shake well until well combined.

Q: How long is the shelf life of TSY soy sauce?

A: The shelf life of unopened TSY soy sauce is generally 24 months. For the exact date, please refer to the product bottle. After opening, it is recommended to use it up within 3 months to achieve the best flavor.

Q: Why is your soy sauce more expensive than some common brands?

A: The value of TSY lies in its core quality. We insist

Full-term fermentation: It follows the long cycle of traditional brewing rather than rapid chemical hydrolysis.

High-quality raw materials: Carefully selected non-GMO beans, wheat and non-iodized salt.

Process cost: Higher costs are invested to ensure pure flavor and natural health. Every drop you taste is the pure flavor brought by time and craftsmanship.