Dipping Low Sodium Wasabi Soy Sauce

The core advantage of TSY low-salt soy sauce : How do we achieve "low salt yet still delicious"?

1. Scientifically reduce salt intake rather than simply dilute it

Technological breakthrough: We adopt "salt reduction fermentation technology" or "bioengineering desalination technology". It is not simply diluting the salt water after brewing, but scientifically reducing the salt content while ensuring the full generation of flavor substances in soy sauce.

Sodium content is clearly quantified: The sodium content of our products is significantly lower than that of ordinary soy sauce (for example, the sodium content of ordinary soy sauce is about 1000mg/15ml, while TSY's products can be reduced by 30% or more), and it is clearly marked on the packaging to give you an idea.

2. Reduced salt without reducing freshness, and the flavor is more mellow

The core technology of umami: By optimizing the fermentation strains and extending the fermentation time, the protein in soybeans is fully decomposed into amino acids (the content of amino acid nitrogen still maintains the special grade standard, ≥0.80g/100mL), thus providing a rich and intense umami flavor even after the salt content is reduced.

The taste is better: After the salt content is reduced, the natural sweetness and rich aroma of TSY soy sauce become more prominent, and the taste layers are more diverse, neither overly salty nor astringent.

3. Adhere to pure formula

Zero preservative concerns: Salt is a natural preservative. After reducing the salt content, TSY ensures its shelf life through aseptic filling throughout the process and advanced packaging technology, rather than relying on the addition of chemical preservatives. Our products also adhere to the principle of not adding preservatives, colors or artificial flavors.

Packaging specifications of Glass bottle Gluten-free dark soy sauce for supermarket

* If you have other needs, please consult us.

1. Family healthy Cooking: Daily stir-frying, cold mixing, and stewing, easily practicing a low-salt diet for the whole family.

2. Special seasoning for people with "three highs" and the elderly: When preparing meals for them, use low-salt soy sauce. The care is silent but concrete.

3. Infant and toddler complementary food preparation: If a small amount of seasoning is needed, low-salt soy sauce is a more reassuring choice (it is recommended to add it appropriately for those over 1 year old).

4. People who pay attention to body management: It helps control sodium intake and prevent body edema.

1.Q: Is TSY soy sauce purely naturally brewed? Are there any additives?

A: Yes, all TSY core series soy sauces are brewed using traditional ancient methods. They are made from only water, non-GMO defatted soybeans, wheat, table salt (iodine-free), and white granulated sugar, and are fermented for a full period. Our "Zero Additive" series of products guarantee that no preservatives, monosodium glutamate, colorants or sweeteners are added. For other series, if specific flavors are to be met, compliant flavor enhancers will be added. All of them comply with international safety standards and will be clearly labeled in the ingredient list. Please feel free to purchase.

2. Q: What is the most fundamental difference between light soy sauce and dark soy sauce?

A: The simplest way to distinguish

Light soy sauce: It is mainly used for seasoning and enhancing freshness. It has a light color and a strong salty taste, and is used for stir-frying, cold dishes, and dipping.

Dark soy sauce: It mainly serves to enhance color, has a deep hue, and a caramel sweetness. It is used in braising, marinating, and stewing.

3. 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.

4. 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.

5.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.