steamed premium Umami soy sauce

We provide professional OEM & ODM services with soy sauce

There are two main categories of soy sauce, light soy sauce and dark soy sauce.

The color of light soy sauce is relatively pale and reddish-brown. Light soy sauce tastes relatively light. It is mainly used for seasoning, because the color is light, so it is used more when making general stir-fry or cold dishes.

Dark soy sauce has a caramel color, which is very dark, tan and shiny. After eating the dark soy sauce in the mouth, the taste is thicker. It is generally used to color food. For example, it is better to use it when cooking dishes that need to be colored, such as teriyaki.

This specification of Soy Sauce are cost-effective.

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Description of the quality of soy sauce

Soy sauce is a savory condiment with a rich umami flavor. Its quality is determined by factors like its aroma, color, taste balance, and depth of flavor. High-quality soy sauce is often characterized by a well-balanced blend of salty, sweet, and umami notes, along with a pleasing aroma and deep, dark color. The fermentation process and ingredients used contribute to the overall quality, with traditional, naturally brewed soy sauces often being preferred for their complex and authentic flavors.

Soy sauce quality grading can vary depending on cultural and regional standards, but generally, there are a few factors that contribute to the grading of soy sauce:

1. Color: The color of soy sauce can range from light to dark brown. Darker soy sauces are often associated with higher quality due to longer fermentation and aging, which enhances flavor complexity.

2. Aroma: A good-quality soy sauce will have a pleasant, inviting aroma. The aroma should be rich and indicative of the fermentation process, with hints of umami.

3. Taste: The taste of soy sauce should have a well-balanced combination of salty, sweet, and umami flavors. High-quality soy sauce will have a depth of flavor that adds complexity to dishes.

4. Ingredients: Traditional soy sauce is made from soybeans, wheat, water, and salt. The quality of these ingredients can impact the final product. Premium soy sauces might use higher-quality soybeans and wheat.

5. Fermentation Process: The fermentation process plays a crucial role in developing the flavors of soy sauce. Naturally brewed soy sauces, which undergo a longer fermentation process, are often considered higher in quality compared to chemically processed versions.

6. Production Method: Artisanal and traditionally made soy sauces tend to be of higher quality due to the time and care put into the production process.

7. Labeling: Some regions have specific designations or certifications for premium soy sauces, indicating that they meet certain quality standards.

It's important to note that grading standards can vary between countries and cultures. For example, We has our own grading system in China, while Japan and other Asian countries may have different criteria for assessing soy sauce quality.