500ml Affordable Umami Japanese Sushi Soy Sauce for Dipping

This specification of Japanese Sushi Soy Sauce for Dipping are suitable and cost-effective.

* If you have other needs, please consult us.

Nutrients of Japanese Sushi Soy Sauce from TSY：

The nutrient content of Japanese sushi soy sauce produced in TSY can vary due to different product quality requirements, but here are some general nutritional components typically found in soy sauce:

1. Sodium: Soy sauce is often high in sodium, which contributes to its salty flavor. Excessive sodium intake should be moderated for those with specific health concerns.

2. Protein: While soy sauce contains some protein, it is not a significant source.

3. Calories: Soy sauce is relatively low in calories, as it's used in small quantities for flavoring.

4. Carbohydrates: It contains a small amount of carbohydrates, mainly from the wheat and soybean components.

5. Iron: Soy sauce can contain trace amounts of iron.

6. Naturally Occurring Amino Acids: Soy sauce is rich in naturally occurring amino acids, contributing to its umami flavor.

Overall, while soy sauce can add flavor to dishes, it is not a significant source of nutrients, and its high sodium content should be consumed in moderation. If you are looking for essential nutrients, it is best to focus on a well-balanced diet that includes a variety of whole foods.

Production Process About TSY Umami Japanese Sushi Soy Sauce

The production process of umami Japanese sushi soy sauce involves several key steps:

1. Ingredients: The main ingredients include soybeans, wheat, salt, and koji mold. The type of soy sauce used for sushi typically undergoes a longer fermentation process to develop a deeper flavor.

2. Steaming and Roasting: Soybeans and wheat are steamed and roasted to prepare them for fermentation. This step is crucial for breaking down complex proteins and starches into simpler components.

3. Inoculation with Koji Mold: The steamed and roasted mixture is inoculated with koji mold (Aspergillus oryzae), which facilitates the fermentation process. Koji mold helps convert the starches into fermentable sugars.

4. Fermentation: The mixture undergoes a fermentation process, allowing enzymes to break down the ingredients further and develop the characteristic flavors of soy sauce. This fermentation period can last several months to years.

5. Brine and Salt: After fermentation, the liquid is separated from the solid residue. The liquid, known as moromi, is mixed with brine and salt. This mixture is left to mature, allowing the flavors to intensify.

6. Pressing and Filtration: The matured liquid is pressed to extract the final soy sauce. Filtration is often performed to remove any remaining solids.

7. Pasteurization: The soy sauce is pasteurized to halt further fermentation and ensure stability.

8. Blending for Umami: Umami-rich components may be added or specific blending techniques employed to enhance the umami flavor, creating a soy sauce suitable for sushi.

Some details of the production process may vary due to different product quality requirements, and traditional methods are often used to achieve the desired umami characteristics in Japanese sushi soy sauce.