Sweet soy sauce, also known as kecap manis, is a thick and sweet soy sauce. It's made from soybeans, palm sugar, water, and various spices. This sauce is sweeter and thicker than regular soy sauce, often used in Japan and Southeast Asian cuisine to add a sweet and savory flavor to dishes as a dipping sauce or like stir-fries, marinades, and as a condiment.
| Color | Bright, light red brown color with golden |
| Flavor | Salty, sweet and Fresh Good Taste, Strong Sauce Flavor |
Brief Description | It is taste fresh and delicious,it is widely used for Japanese cuisine and grill.Especially for chicken,seafoods,teriyaki chicken leg steak, teriyaki pork steak and other dishes. |
| Ingredient | Water, Soy bean, Wheat Flour, Sugar, Salt, Modified Corn Starch, etc. |
| Usage | Perfect as a dipping sauce for sashimi and sushi, and also as a condiment for stir-fries and marinades. |
| Nutrition information | Energy 459Kj/110Kcal, Protein 5.2g, Total Fat 0.6g, Total Carbohydrate 21.8g, Sugar 16.5g Sodium 3555mg |
| 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 |
Halal sweet soy sauce for sashimi dipping would typically have these features:
1. Halal Certification: It should be certified as halal to ensure it complies with Islamic dietary laws.
2. Sweet and Savory Flavor: The sauce should have a well-balanced sweet and savory taste that complements the delicate flavors of sashimi.
3. Low Alcohol Content: It should have low or no alcohol content to adhere to halal requirements.
4. Quality Ingredients: It should be made from high-quality, halal-certified ingredients, including soybeans, palm sugar, and spices.
5. No Haram Ingredients: It should not contain any haram (forbidden) ingredients in Islamic dietary laws.
6. Consistency: It should have the right consistency for dipping, neither too thick nor too thin.
7. No Cross-Contamination: The production process should ensure no cross-contamination with non-halal ingredients.
Sweet soy sauce, also known as kecap manis, is a thick and sweet soy sauce. It's made from soybeans, palm sugar, water, and various spices. This sauce is sweeter and thicker than regular soy sauce, often used in Japan and Southeast Asian cuisine to add a sweet and savory flavor to dishes as a dipping sauce or like stir-fries, marinades, and as a condiment.
| Color | Bright, light red brown color with golden |
| Flavor | Salty, sweet and Fresh Good Taste, Strong Sauce Flavor |
Brief Description | It is taste fresh and delicious,it is widely used for Japanese cuisine and grill.Especially for chicken,seafoods,teriyaki chicken leg steak, teriyaki pork steak and other dishes. |
| Ingredient | Water, Soy bean, Wheat Flour, Sugar, Salt, Modified Corn Starch, etc. |
| Usage | Perfect as a dipping sauce for sashimi and sushi, and also as a condiment for stir-fries and marinades. |
| Nutrition information | Energy 459Kj/110Kcal, Protein 5.2g, Total Fat 0.6g, Total Carbohydrate 21.8g, Sugar 16.5g Sodium 3555mg |
| 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 |
Halal sweet soy sauce for sashimi dipping would typically have these features:
1. Halal Certification: It should be certified as halal to ensure it complies with Islamic dietary laws.
2. Sweet and Savory Flavor: The sauce should have a well-balanced sweet and savory taste that complements the delicate flavors of sashimi.
3. Low Alcohol Content: It should have low or no alcohol content to adhere to halal requirements.
4. Quality Ingredients: It should be made from high-quality, halal-certified ingredients, including soybeans, palm sugar, and spices.
5. No Haram Ingredients: It should not contain any haram (forbidden) ingredients in Islamic dietary laws.
6. Consistency: It should have the right consistency for dipping, neither too thick nor too thin.
7. No Cross-Contamination: The production process should ensure no cross-contamination with non-halal ingredients.
