Parameters About TSY 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
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

Why do so many people like to use Brewed Cooking Japanese Sushi Soy Sauce?

Brewed Cooking Japanese Sushi Soy Sauce is specifically crafted to complement sushi flavors. Its balanced blend of soybeans, wheat, salt, and fermentation creates a nuanced taste that enhances the natural flavors of sushi without overpowering them. The attention to detail in production and the cultural significance of traditional soy sauce contribute to its popularity among those seeking an authentic and refined sushi experience.

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.

Production Process About TSY Brewed Cooking Japanese Sushi Soy Sauce

The production of Japanese sushi soy sauce in China typically involves fermenting a mixture of soybeans, wheat, salt, and water. The process includes:

1. Steaming and Roasting: Soybeans and wheat are steamed and roasted to develop their flavors.

2. Koji Cultivation: The steamed mixture is inoculated with koji mold, which helps break down starches into sugars and initiates fermentation.

3. Fermentation: The koji-cultivated mixture is combined with brine and left to ferment in large vats. This fermentation process can take several months to develop the desired flavor profile.

4. Pressing: After fermentation, the mixture is pressed to extract the liquid, which is the soy sauce.

5. Pasteurization: The extracted liquid is pasteurized to stop the fermentation process and stabilize the soy sauce.

6. Aging: Some varieties may undergo additional aging to enhance the flavor complexity.

It's important to note that the production methods can vary among different quality.

Production Process - Japanese Soy Sauce

Nutrients of Japanese Sushi Soy Sauce from TSY

Japanese sushi soy sauce, also known as shoyu, is a condiment that adds flavor to sushi and various other dishes. However, it is essential to note that soy sauce is relatively low in nutrients. Here are the main components of Japanese sushi soy sauce:

1. Sodium: Soy sauce is high in sodium, which is primarily responsible for its salty taste. High sodium intake should be moderated as excessive consumption can be detrimental to health, especially for those with high blood pressure or certain health conditions.

2. Protein: While soy sauce does contain some protein, the amount is relatively small and not a significant source of protein in the diet.

3. Amino acids: Soy sauce contains essential amino acids, such as glutamic acid and aspartic acid, which contribute to its umami flavor.

4. Carbohydrates: Soy sauce contains a small amount of carbohydrates, mainly in the form of simple sugars.

5. Iron: Soy sauce contains a small amount of iron, but it is not a significant source of this essential mineral.

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.

The use of Japanese Sushi Soy Sauce in other cooking dishes

Sushi soy sauce, or shoyu, can also be used in various other cooking dishes beyond sushi. Its savory and umami-rich flavor can enhance stir-fries, marinades, dipping sauces, and even salad dressings. It adds depth and complexity to dishes, making it a versatile condiment in many cuisines. Just be mindful of the saltiness and adjust the quantity accordingly based on the recipe's requirements.