Parameters About TSY Japanese Sushi Soy Sauce

Flavor	Japanese soy sauce offers a well-balanced, umami-rich taste with a subtle sweetness and a milder, less salty profile than many other varieties.
Ingredient	Soy Sauce(Soybeans, Water, Wheat Flour, Salt), Water, Salt, Sugar, Syrup, MSG, Yeast Extract, etc
Serving Suggestion	Ideal for sushi, sashimi, teriyaki glazes, and miso soup. Its delicate, umami-rich flavor also enhances salad dressings and marinades. For best results, add it at the end of cooking or as a finishing touch to preserve its complex aroma.
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, ISO

Ingredients and preparation method

Main Ingredients:

The unique flavor profile of Japanese soy sauce comes from a balanced blend of four core ingredients:

Soybeans: Primarily defatted soybeans. They are the main source of protein, which is broken down into amino acids, creating the foundational umami taste.
Wheat: Wheat is roasted and cracked. It provides sugars and aromatic compounds, contributing a subtle sweetness, a complex aroma, and a rounded flavor. The use of wheat is a key differentiator from many Chinese soy sauces.
Salt: Salt is crucial for controlling the fermentation process, preventing the growth of undesirable bacteria while allowing beneficial microbes to thrive.
Koji Mold (Aspergillus oryzae): This is the engine of the entire process. It is cultivated on a mixture of cooked soybeans and roasted wheat to create koji.

Key Production Processes:

The traditional method involves several stages:

Koji Making: The cooked soybeans and roasted wheat are mixed and inoculated with the koji mold. This mixture is incubated for about three days under controlled temperature and humidity. The koji mold produces enzymes that are essential for the next step.
Moromi Fermentation: The finished koji is mixed with saltwater in large tanks to create a mash called moromi. This mash undergoes a multi-stage fermentation that can last from several months to years. First, lactic acid bacteria create an acidic environment, and then yeast fermentation occurs. These microbial actions, along with the enzymatic breakdown, develop the sauce's complex umami, aroma, color, and flavor.
Pressing: Once fermentation is complete, the mature moromi is pressed through layers of cloth to separate the raw liquid soy sauce from the solid soy pulp (shoyu kasu).
Pasteurization: The raw soy sauce is then pasteurized. This step halts further fermentation, stabilizes the product, enhances its aroma and color, and ensures its shelf stability.

This careful balance of ingredients and patient, multi-stage fermentation is what gives Japanese soy sauce its characteristic harmony of umami, sweetness, saltiness, and a complex aromatic depth.

The core advantages of TSY Japanese 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: Its color is a translucent reddish-brown, not a deep black. This prevents sashimi or sushi rice from becoming discolored, effectively preserving the fresh, natural, and visually appealing appearance of the ingredients.

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

The taste of TSY Japanese Sushi soy sauce 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.

TSY Japanese Sushi soy sauce has moderate viscosity and good adhesion to the wall

Advantages: Its slightly higher viscosity than standard light soy sauce allows it to gently coat ingredients rather than immediately running off or being absorbed. This ensures each bite is perfectly seasoned without making the rice overly salty or soggy.

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

Soy Sauce Bottle Type

Selecting the right size ensures optimal freshness, convenience, and value. Use this simple guide to find your match:

150ml Bottle: Perfect for individuals, small households, or those new to our brand. Its compact size is ideal for limited kitchen space and lets you experience our quality before choosing a larger option.
625ml Bottle: The preferred choice for everyday family cooking. It provides great value for regular use while maintaining freshness over weeks.
25kg Drum: Tailored for high-volume professional settings like restaurants and catering services. This bulk size delivers maximum cost-efficiency for kitchens where soy sauce is essential.
1000L IBC Tank: The top solution for large-scale manufacturers and distributors needing industrial volumes for production or repackaging.

Pro Tip: We recommend businesses begin with a smaller commercial size to verify product consistency before larger commitments. Matching the size to your usage pattern ensures you enjoy our soy sauce at its flavor best.

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.

Production Process About TSY Japanese Sushi Soy Sauce

Production Process - Japanese Soy Sauce

The main uses of TSY Japanese sushi soy sauce

True to its name, its primary role is to accompany the fresh, raw seafood central to Japanese dining.

Sashimi's Ultimate Accompaniment

For the Best Experience: Simply pour a small portion into a provided dish. Then, lightly dip a piece of sashimi into the sauce before eating. This simple ritual allows you to fully savor the delicate taste and unadulterated essence of premium 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

Avoid Mixing Wasabi into Soy Sauce: The proper technique is to place a small amount of wasabi directly on the sashimi, then dip it into the soy sauce. Mixing them is considered a breach of etiquette, as it muddies and compromises their distinct flavors.

Pour in Small Batches: Only pour a small amount of soy sauce at a time. This practice is more hygienic and ensures the sauce maintains its optimal flavor and freshness until the last bite.

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.

Q1. Are you a manufacturer?

Yes,we are. The factory established in 2000, we are capable of providing high quality and good price food items.

Q2. Can i visit your factory ?

Yes, advise your schedule before coming, we will arrange attentive service for you.

Q3. Can you provide me your catalogue?

Yes. we provide catalogs according to client's needs.

Q4. Can you help me make my own brand product?

Sure, custom brands are accepted when your quantity reach to our MOQ. Moreover, free sample can be provide.

Q5. Why is your soy sauce more expensive than some common brands?

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.