Sushi Sweet Wasabi Soy Sauce

The core features of TSY Sushi soy sauce

Compared with ordinary soy sauce, sushi soy sauce has the following prominent features:

1.It has a lower saltiness and a more prominent umami flavor

This is the most crucial difference. Ordinary soy sauce is relatively salty to go well with rice. TSY sushi soy sauce, by adjusting the brewing process, has reduced the salt content, making the amino acid UMAMI in the soy sauce more prominent. This way, it does not overly encase the delicate flavor of the seafood itself.

2. It is light in color and clear and transparent

The color of TSY sushi soy sauce is usually lighter than that of ordinary thick soy sauce, presenting a clear reddish-brown color. This is to prevent the sashimi or sushi rice from becoming too dark in color after dipping, which would affect their appearance and appetite.

3. It has a soft taste and a sweet aftertaste

It is smoother on the palate, less aggressive and has a hint of sweetness in the aftertaste. This sweetness sometimes comes from natural brewing products, and sometimes a small amount of sweeteners (such as mirin or sugar) are added to balance the taste, making it blend better with the slight sourness of the sushi rice.

4. The aroma is elegant and not overbearing

The sauce aroma of TSY is rich and elegant. It does not use the strong smell of fermentation to shock the nasal cavity, thus retaining the natural fragrance of sashimi.

We offer a variety of TSY soy sauce specifications

* If you have other needs, please consult us.

In addition to the above specifications, we can also customize small packaging specifications like sachet that meet customer requirements, such as 8ml, 10ml, 15ml, etc., or plastic fish-shaped packaging. If you have any needs in this regard, please feel free to contact us.

The correct usage and etiquette of TSY Sushi soy sauce

The use of sushi soy sauce is not only about the taste, but also reflects respect for the ingredients and the chef's labor.

1. The correct way of dipping (crucial)

"Raw fish facing down", not "rice soaked in the soup"

The correct way is: Use chopsticks to pick up the sushi, gently dip the side of the raw fish or ingredients in a small amount of soy sauce, and then put it in your mouth.

Absolutely avoid submerging part of the rice in soy sauce, as this will cause:

Rice scattering: The rice will absorb too much soy sauce and disintegrate, dirtying the soy sauce dish and the table.

Overly salty taste: The rice will absorb the soy sauce like a sponge, making it overly salty and sickening when you take a bite, completely disrupting the balance of flavors.

Disrespecting the chef: The acidity, temperature and humidity of sushi rice are all carefully adjusted by the chef. Soaking in soy sauce is a disruption to this balance.

For nigiri sushi: If you are skilled, you can hold it directly by hand, but only let the sashimi noodles come into contact with the soy sauce.

For the warship roll: This is the most difficult type to dip. Usually, a small amount of soy sauce can be directly dropped onto the ingredients, or the chef can be asked to brush an appropriate amount of soy sauce on the ingredients during the cooking process.

2. Principle of dosage: "Less is more"

Sushi soy sauce is for "enhancing freshness" rather than "soaking". Just dip it in a little bit like a dragonfly skimming the water. The aim is to bring out the deeper sweetness of the ingredients with a hint of saltiness and freshness, rather than covering everything with the flavor of soy sauce.

3. Mixing and adding

Do not stir mustard into soy sauce: In a traditional Japanese restaurant, this is regarded as impolite behavior. Sushi chefs usually have already spread just the right amount of mustard between the sashimi and rice in the sushi. If you need to add extra, you should place a small amount of mustard directly on the sashimi of the sushi and then dip the sashimi noodles in soy sauce.

Using a soy sauce dish: Pour the soy sauce into a dedicated small dish, about covering the bottom of the dish, for easy dipping.

Q1: Are you a genuine manufacturer or a trading company?

A: TSY are an unadulterated original manufacturer. We have our own modern production base, complete production lines and mature brewing techniques. Customers are welcome to visit our factory for on-site inspection and to witness the entire production process from raw materials to finished products with their own eyes.

Q2: What is the production capacity and output of the factory? Can large orders be met?

A: Our TSY factory is equipped with multiple automated production lines, which can efficiently meet the demands of large domestic and international orders, and ensure a stable supply of goods and on-time delivery.

Q3: What quality certifications and quality control systems does the factory have?

A: We attach great importance to product quality and safety and have obtained international food safety management system certifications such as HALAL, HACCP, KOSHER, and FDA. Our quality control laboratory conducts strict full-process testing on raw materials, semi-finished products and finished products to ensure that every batch of products meets the standards.

Q4: Is customization (OEM/ODM) service acceptable? What is the minimum order quantity (MOQ)?

A: Sure! We offer professional OEM (Original Equipment Manufacturer) and ODM (Original Design Manufacturer) services, and can customize product specifications, formulas, labels and packaging according to customer requirements. The specific minimum order quantity depends on the product type and packaging method. Our sales team will provide you with flexible solutions.

Q5: What is the price of the product? Could you provide samples?

A: We insist on providing products with high cost performance. Prices vary depending on product specifications, order quantities and customization requirements. We offer free samples for you to taste and test. You only need to bear the shipping cost so that you can personally confirm our quality.