Parameters About TSY Brewed Cooking Japanese Sushi Soy Sauce

Product Name	5 LBS Restaurant Style Brewed Cooking Japanese Sushi Soy Sauce
Flavor	Brewed Cooking Japanese Sushi Soy Sauce has a savory and slightly salty flavor, enhancing the taste of sushi.
Ingredient	Soy bean, Water, Wheat Flour, Salt, Sugar, Yeast Extract, Caramel(E150C), Monosodium Glutamate（E621）
Serving Suggestion	Brewed Cooking Japanese Sushi Soy Sauce complements the freshness of the fish and rice. When serving, pour a small amount into a dipping dish and dip the sushi lightly, ensuring not to overpower the delicate flavors.
Nutrition Information typical values per 100g	Energy 211kJ/51Kcal Protein 10.9g Total Fat 0g Carbohydrate 1.5g Sodium 6496mg
Key Words	Premium Japanese soy sauce, non-GMO shoyu sauce, halal Japanese soy sauce, Japanese soy sauce for sushi, Japanese soy sauce wholesale, mild umami soy sauce, authentic shoyu for teriyaki
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, ISO

Core Selling Points & Product Advantages

Traditional Japanese Natural Fermentation

Adopts the classic Japanese moromi fermentation craft, fermented for more than 120 days under constant temperature. Fully releases soybean and wheat umami, no chemical hydrolysis, no artificial flavor enhancers. The taste is layered, pure, and authentic, restoring the original flavor of Japanese professional cuisine.

Balanced Mild Salt & Pure Umami

Japanese soy sauce is famous for its mild and non-pungent taste. Moderate salt content with natural sweet wheat aroma. It does not overpower the original taste of ingredients, suitable for raw dipping, cold dishes, and light-flavor cooking, which is the biggest difference from heavy-taste Chinese soy sauce.

Clear Glossy Texture & Beautiful Color

Clear reddish-brown liquid with bright luster, no turbidity, no precipitation. It will not turn dark or bitter after high-temperature cooking. It can improve dish color and transparency, greatly improving the appearance of sushi bowls, teriyaki chicken, and ramen toppings.

Zero Unhealthy Additives & Non-GMO

No preservatives, no artificial pigments, no synthetic sweeteners, no MSG. Made with non-GMO soybeans and high-quality wheat. Safe for children, the elderly, and fitness crowds, compliant with FDA, Halal, ISO international certification standards.

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

Soy Sauce Bottle Type

SPECIFIATION PER CTN	BOTTLE TYPE	CTNS/20'GP
150ml12btls/box4boxes	Glass bottle	1010
150ml*24btls	Table bottle	1855
200ml*24btls	Glass bottle	1550
250ml*24btls	Glass bottle	1550
300ml*12btls	Glass bottle	1550
500ml*12btls	Glass bottle	1550
625ml*12btls	Glass bottle	1330
1000ml*12btls	Plastic bottle	1224
1.86L*6jar	Plastic jar	1400
5L*4jar	Plastic jar	756
8L*2jar	Plastic jar	1150
18L*1bag/box	Faucet soft bags	1008
15kg*2drum	Plastic drum	700
25kg*1drum	Plastic drum	800
160L*1drum	Plastic drum	100
200L*1drum	Plastic drum	80
1000L*1drum	Plastic drum	20

* If you have other needs, please consult us.

How to Use Japanese Soy Sauce

This chapter targets Google high-traffic how-to keywords, helping the page capture featured snippets and long-tail traffic.

4.1 How to use Japanese soy sauce correctly

For Sushi & Sashimi Dipping: Pour a small amount of Japanese soy sauce into a dipping plate. Dip fish meat side instead of rice side to avoid over-salty taste and keep the authentic umami flavor.
For Teriyaki Dishes: Mix Japanese soy sauce with mirin and sugar in proportion, simmer on low heat to form a glossy teriyaki glaze for chicken, salmon, and beef.
For Ramen & Soup Base: Add a moderate amount to bone soup or vegetable soup to enhance umami without darkening the soup color, keeping the ramen soup clear and fragrant.
For Cold Salad & Cold Dishes: Directly drizzle on vegetables, tofu, and cold noodles. The mild taste improves freshness without covering ingredient flavor.
For Light Stir-Fry: Use it for seafood, eggs, and vegetable stir-fries to keep the dish bright in color and fresh in taste.

4.2 How much Japanese soy sauce to use for cooking

Sushi/sashimi dipping: 5–10ml per serving
Teriyaki glaze (300g meat): 1–2 tbsp
Ramen soup (1 bowl): 1 tsp
Home stir-fry (2–3 servings): 0.5–1 tsp

4.3 How to store Japanese soy sauce

Unopened: Store in cool, dry, shaded place for 24 months shelf life.
Opened: Must be refrigerated and used within 3 months to prevent flavor oxidation and souring.
Avoid high temperature environment and direct sunlight to protect natural fermented flavor.

Q1: What is Japanese soy sauce used for?

Japanese soy sauce (Shoyu) is mainly used for authentic Japanese cuisine including sushi, sashimi, teriyaki, ramen, tempura, and cold salads. It provides pure umami flavor with mild saltiness, ideal for light and fresh cooking styles.

Q2: Is Japanese soy sauce healthier than Chinese soy sauce?

High-quality Japanese fermented soy sauce contains no artificial additives, less salt, and richer natural amino acids. It tastes cleaner and is more suitable for healthy light diet and raw food dipping.

Q3: Can I use Japanese soy sauce for stir fry?

Yes. It works perfectly for vegetable stir-fry, seafood stir-fry, and light meat dishes. It will not make dishes too salty or dark, keeping bright color and fresh taste.

Q4: Does Japanese soy sauce need refrigeration?

Unopened bottles can be stored at room temperature. After opening, refrigeration is required to prevent oxidation and flavor loss.

Q5: What’s the difference between shoyu and regular soy sauce?

Shoyu (Japanese soy sauce) uses balanced soybean-wheat ratio and long-term natural fermentation, featuring mild, sweet, and clear umami. Ordinary soy sauce usually has stronger saltiness and heavier color for heavy cooking.