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

A bottle labelled "sushi soy sauce" usually ends up beside a plate of nigiri and nowhere else. That is a waste. The sauce is brewed to sit next to raw fish, but it is still soy sauce — salty, umami-rich, aromatic — and it works in far more dishes than most kitchens realise. Here is where it belongs, and how much to use. Read More

Sushi restaurants keep a small dish of dark liquid beside every plate, and most guests assume it is simply soy sauce. It is not quite. Sushi soy sauce — whether a brewed shoyu or a sweetened nikiri glaze — is built for raw fish and seasoned rice. Read More

Sushi Soy Sauce vs Regular Soy Sauce: Unveiling the Key DifferencesIn the bustling streets of Tokyo, a sushi chef delicately slices a piece of fresh tuna, placing it atop a perfectly formed mound of vinegared rice. Beside him, bottles of dark, rich soy sauce and lighter, more delicate varieties awai Read More