Umami soy sauce meets the strict requirements of high-quality soy sauce for fermentation process, and is naturally brewed through traditional technology, which is a model of pure natural condiments. Using soybeans or black beans and flour as the main raw materials, artificially connected to the seed koji, through natural exposure, fermentation.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Umami soy sauce, known for its rich and savory flavor, can be used in a variety of culinary applications to enhance the taste of dishes. Here are some common uses of umami soy sauce:
1. Marinades: Umami soy sauce can be used as a base for marinades for meats, poultry, seafood, and tofu. Its savory and salty profile helps infuse flavors into the ingredients.
2. Stir-Fry Sauce: It's a key ingredient in stir-fry sauces, providing a savory and salty component that complements vegetables, proteins, and noodles.
3. Sushi and Sashimi: Umami soy sauce is often used as a dipping sauce for sushi and sashimi. It enhances the natural flavors of the fish and rice.
4. Noodle Dishes: It can be drizzled over noodle dishes like ramen, udon, and soba to add depth of flavor.
5. Salad Dressing: Umami soy sauce can be incorporated into salad dressings to give salads a savory kick.
6. Grilling and Barbecuing: It can be used as a basting sauce for grilled meats, vegetables, and seafood. It imparts a delicious umami flavor to the grilled items.
7. Dipping Sauce: Umami soy sauce can be served as a dipping sauce for appetizers like spring rolls, dumplings, and tempura.
8. Soup and Broth: A small amount of umami soy sauce can be added to soups, broths, and stocks to enhance their flavor, especially in Asian soups like miso soup.
9. Rice Seasoning: In Japanese cuisine, it's common to drizzle a bit of umami soy sauce over plain rice, creating a simple yet flavorful side dish.
10. Flavoring Sauteed or Stir-Fried Vegetables: When sautéing or stir-frying vegetables, a dash of umami soy sauce can add depth to their taste.
11. Tofu and Tempeh: Umami soy sauce pairs well with tofu and tempeh dishes, providing them with a savory and salty kick.
12. Homemade Sauces: It's a key ingredient in homemade sauces like teriyaki sauce, yakitori sauce, and ponzu sauce.
13. Flavor Enhancement: In various recipes, umami soy sauce is used as a secret ingredient to boost overall umami and depth of flavor.
What's the difference between umami and soy sauce?
Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste.A premium soy sauce that brings the rich, savory essence of umami to your culinary creations.
Umami soy sauce meets the strict requirements of high-quality soy sauce for fermentation process, and is naturally brewed through traditional technology, which is a model of pure natural condiments. Using soybeans or black beans and flour as the main raw materials, artificially connected to the seed koji, through natural exposure, fermentation.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| Shelf Life | 2 years |
| Storage | Close the lid tightly and keep refrigerated after use. |
| Delivery Time | 15-20days |
| Certificate | HACCP, BRC, IFS, HALAL, KOSHER, ISO |
Umami soy sauce, known for its rich and savory flavor, can be used in a variety of culinary applications to enhance the taste of dishes. Here are some common uses of umami soy sauce:
1. Marinades: Umami soy sauce can be used as a base for marinades for meats, poultry, seafood, and tofu. Its savory and salty profile helps infuse flavors into the ingredients.
2. Stir-Fry Sauce: It's a key ingredient in stir-fry sauces, providing a savory and salty component that complements vegetables, proteins, and noodles.
3. Sushi and Sashimi: Umami soy sauce is often used as a dipping sauce for sushi and sashimi. It enhances the natural flavors of the fish and rice.
4. Noodle Dishes: It can be drizzled over noodle dishes like ramen, udon, and soba to add depth of flavor.
5. Salad Dressing: Umami soy sauce can be incorporated into salad dressings to give salads a savory kick.
6. Grilling and Barbecuing: It can be used as a basting sauce for grilled meats, vegetables, and seafood. It imparts a delicious umami flavor to the grilled items.
7. Dipping Sauce: Umami soy sauce can be served as a dipping sauce for appetizers like spring rolls, dumplings, and tempura.
8. Soup and Broth: A small amount of umami soy sauce can be added to soups, broths, and stocks to enhance their flavor, especially in Asian soups like miso soup.
9. Rice Seasoning: In Japanese cuisine, it's common to drizzle a bit of umami soy sauce over plain rice, creating a simple yet flavorful side dish.
10. Flavoring Sauteed or Stir-Fried Vegetables: When sautéing or stir-frying vegetables, a dash of umami soy sauce can add depth to their taste.
11. Tofu and Tempeh: Umami soy sauce pairs well with tofu and tempeh dishes, providing them with a savory and salty kick.
12. Homemade Sauces: It's a key ingredient in homemade sauces like teriyaki sauce, yakitori sauce, and ponzu sauce.
13. Flavor Enhancement: In various recipes, umami soy sauce is used as a secret ingredient to boost overall umami and depth of flavor.
What's the difference between umami and soy sauce?
Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste.A premium soy sauce that brings the rich, savory essence of umami to your culinary creations.
