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.
Japanese sweet soy sauce is a flavorful condiment mainly used in Japanese cuisine, especially in dishes that need to retain the original color of the ingredients but add flavor. The following is a detailed introduction to Japanese sweet soy sauce:
Types and Characteristics
The main types of Japanese sweet soy sauce are as follows:
Koikuchi : This is the most common type, dark brown in color, rich and balanced in flavor, sweet and salty in balance, and fragrant. Suitable for all kinds of cooking, including marinating barbecue, seasoning stir-fry, sushi and sashimi, etc. .
Light soy sauce (Usukuchi) : Lighter in color, less salt, light in flavor, suitable for dishes that need to retain the original color of the ingredients but add depth, such as clear soups, broths, and light soy sauce .
Tamari : Dark in color, rich in flavor, almost wheat-free, suitable for a gluten-free diet. Often used in sushi, sashimi and dumplings, etc. .
White soy sauce (Shiro) : Very light in color, mild in taste with a hint of sweetness, suitable for delicate light meals such as chawanmushi, salad dressings .
Re-fermented 込 Soy sauce (Saishikomi) : After secondary fermentation, it has a rich and complex flavor, suitable for sauces that require deep taste and for stewing .
Usage and cooking skills
Thick soy sauce : Suitable for all cooking methods, is a great helper for everyday dishes .
Light soy sauce : Retains the original color of ingredients and is suitable for light dishes such as stews, steamed dishes and soups .
Sauce : Suitable for gluten-free people, especially as a dipping sauce .
White soy sauce : Suitable for delicate light meals and does not mask the original flavor of the ingredients .
Re-aged 込 Soy sauce : Suitable for making complex sauces and stewing, it can add a deep flavor to dishes .
Production techniques and cultural background Japanese sweet soy sauce is made from high-quality soybeans, wheat and water, and is naturally fermented for a long time. The control of temperature, humidity and time during the production process is extremely strict, which makes its flavor more pure and rich in layers. In Japanese cuisine, whether sushi, sashimi or ramen, Japanese sweet soy sauce is indispensable for seasoning. It not only enhances the taste of the dishes, but also allows diners to feel the essence of Japanese food culture .
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.
Japanese sweet soy sauce is a flavorful condiment mainly used in Japanese cuisine, especially in dishes that need to retain the original color of the ingredients but add flavor. The following is a detailed introduction to Japanese sweet soy sauce:
Types and Characteristics
The main types of Japanese sweet soy sauce are as follows:
Koikuchi : This is the most common type, dark brown in color, rich and balanced in flavor, sweet and salty in balance, and fragrant. Suitable for all kinds of cooking, including marinating barbecue, seasoning stir-fry, sushi and sashimi, etc. .
Light soy sauce (Usukuchi) : Lighter in color, less salt, light in flavor, suitable for dishes that need to retain the original color of the ingredients but add depth, such as clear soups, broths, and light soy sauce .
Tamari : Dark in color, rich in flavor, almost wheat-free, suitable for a gluten-free diet. Often used in sushi, sashimi and dumplings, etc. .
White soy sauce (Shiro) : Very light in color, mild in taste with a hint of sweetness, suitable for delicate light meals such as chawanmushi, salad dressings .
Re-fermented 込 Soy sauce (Saishikomi) : After secondary fermentation, it has a rich and complex flavor, suitable for sauces that require deep taste and for stewing .
Usage and cooking skills
Thick soy sauce : Suitable for all cooking methods, is a great helper for everyday dishes .
Light soy sauce : Retains the original color of ingredients and is suitable for light dishes such as stews, steamed dishes and soups .
Sauce : Suitable for gluten-free people, especially as a dipping sauce .
White soy sauce : Suitable for delicate light meals and does not mask the original flavor of the ingredients .
Re-aged 込 Soy sauce : Suitable for making complex sauces and stewing, it can add a deep flavor to dishes .
Production techniques and cultural background Japanese sweet soy sauce is made from high-quality soybeans, wheat and water, and is naturally fermented for a long time. The control of temperature, humidity and time during the production process is extremely strict, which makes its flavor more pure and rich in layers. In Japanese cuisine, whether sushi, sashimi or ramen, Japanese sweet soy sauce is indispensable for seasoning. It not only enhances the taste of the dishes, but also allows diners to feel the essence of Japanese food culture .
