News and Events About Naturally Brewed Soy Sauce Supplier

Pour everyday soy sauce beside sushi soy sauce and the difference is visible before you taste: one is nearly black and smells of roasted grain, the other is amber and almost floral. This is not dilution for profit. Five decisions in the brewery - recipe, mash, fermentation, heat treatment and blend - all push the same direction: less colour, less salt, more aroma. Read More

Any Asian grocery is a wall of look-alike bottles. Yet the small, expensive one labelled "sushi soy sauce" is not a marketing variant of the cheap bottle beside it. The two share a fermentation ancestry but are brewed and finished with different goals - which explains why one is poured over fried rice while the other is dabbed drop by drop onto raw fish. Read More

If you open a jar of chili sauce and see oil floating on top or a clear liquid pooling at the surface, do not panic. Separation is often completely normal — and sometimes a sign that something is wrong. Here is how to tell the difference. Why does chili sauce separate? Chili sauce is an emulsion of solids, water, oil and seasonings. Over time, gravity pulls denser solids to the bottom and lighter oil rises to the top. This is called phase separation. It happens naturally, especially with oil-rich or fermented sauces that contain little or no stabilizer. Read More

Can capsaicin — the compound that makes chili hot — actually be absorbed by the body? Yes, it can, and this has important effects on health, pain relief and even metabolism. But there are also plenty of myths. Here is the science in plain language. What is capsaicin? Capsaicin is a natural chemical found in chili peppers. It does not really “burn” anything — it binds to a receptor in our nerve cells called TRPV1, which normally senses heat. That is why eating chili feels hot even though your tongue is not on fire. The same receptor is found throughout the body, which is why capsaicin can have effects beyond the mouth. Read More

Most people think chili seeds are the hottest part of the pepper. The truth is more interesting: the fire lives mainly in the white pith (placenta) that holds the seeds, while the seeds themselves are mostly fiber. Still, both seeds and skins play a big role in how a chili sauce feels and how hot it is. Here is what happens when manufacturers decide to keep or remove them. Where the heat really is. Capsaicin is concentrated in the pale, fleshy placenta inside the pepper, not in the seeds. Seeds pick up some capsaicin because they sit next to the placenta, but they contain little of their own. Removing the placenta drops most of the heat; removing the seeds alone makes a smaller difference. Skins: texture, color and body. Chili skins are tough and fibrous. Read More

At TSY, a sauce factory based in Yunfu, Guangdong, we hear this question often. The answer is nuanced: a well-made oyster sauce should not taste fishy, but poor quality products or improper usage can certainly produce unpleasant fishy notes. Let us explain why. Read More