It is a Umami Light Soy Sauce from China which is natural fermented directly with strong and pure natural flavor of preserved beans. Using soybeans or black beans and flour as the main raw materials, artificially connected to the seed koji, through natural exposure, fermentation.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| 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 |
Steamed sushi umami soy sauce, also known as "Unagi no Tare" or "Eel Sauce," is a specialized type of soy sauce that is used primarily for flavoring and glazing dishes like eel sushi (unagi) and other grilled or steamed dishes. Here are some of its features:
1. Umami Flavor: This sauce is specifically crafted to enhance the umami (savory) flavor of dishes. It has a deep, rich, and complex taste profile that adds depth to the overall flavor of the dish.
2. Sweetness: Steamed sushi umami soy sauce is known for its sweet undertones. It typically contains sugar or a sweetener like mirin (sweet rice wine), which balances the saltiness of the soy sauce.
3. Viscous Texture: It has a thicker, syrupy consistency compared to regular soy sauce. This thickness helps it adhere to the surface of grilled or steamed dishes, creating a glossy finish.
4. Dark Color: The sauce often has a dark brown to caramel color due to the sugar content and caramelization during cooking.
5. Caramelized Notes: Steamed sushi umami soy sauce can have a subtle caramelized or smoky flavor, which complements grilled or steamed ingredients such as eel.
6. Glazing and Dipping: It is primarily used as a glaze for grilled eel (unagi) or freshwater eel (anago) sushi. Additionally, it can be served as a dipping sauce for other dishes like tempura or grilled meats.
7. Customary with Eel Dishes: It is most commonly associated with eel dishes in Japanese cuisine, where it enhances the flavor and imparts a sweet and savory glaze to the eel.
8. Versatile Ingredient: While traditionally used for eel, some chefs and home cooks also use it as a flavor enhancer for other grilled or steamed dishes to impart a unique umami sweetness.
9. Balanced Flavor: It strikes a balance between sweet and savory flavors, making it a popular choice for dishes that benefit from this harmonious blend.
Steamed sushi umami soy sauce is not typically used as a general-purpose soy sauce. Its unique flavor and viscosity make it ideal for specific applications, particularly in Japanese cuisine, where it elevates the taste of grilled and steamed dishes.
Sushi and Sashimi:
Application: Pour a small amount of Sushi Umami Soy Sauce into a small dish. Dip the sushi or sashimi lightly into the sauce, ensuring the fish side (not the rice side) touches the sauce.
Tip: Avoid soaking the sushi in the sauce, as this can overwhelm the delicate flavors and make the rice soggy.
Nigiri:
Application: For nigiri (hand-pressed sushi), dip the fish side into the Sushi Umami Soy Sauce. This prevents the rice from absorbing too much sauce.
Tip: If the sushi chef has already applied a thin layer of sauce, you may not need to dip it again.
Maki Rolls:
Application: For maki rolls (rolled sushi), you can either dip the entire roll into the sauce or use chopsticks to apply a small amount of sauce directly to the roll.
It is a Umami Light Soy Sauce from China which is natural fermented directly with strong and pure natural flavor of preserved beans. Using soybeans or black beans and flour as the main raw materials, artificially connected to the seed koji, through natural exposure, fermentation.
| Color | Bright, light red brown color with golden |
| Flavor | Salty and Fresh Good Taste, and have a little sweet, Strong Sauce Flavor |
| Purpose | For enhancing flavor, usually served for cooking dishes and preparing cooking or cold dishes. |
| Ingredient | Water, Non-GMO extract of soya beans, Salt, Sugar, Wheat Flour |
| Serving Suggestion | Perfect for stir-frying dishes, rice dishes and as marinade for meats, fish and vegetable dishes. |
| Nutrition information | Energy 126KJ/30KCAL, Protein:4.5g, Carbohydrate 2.9g, Sodium 6340mg |
| 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 |
Steamed sushi umami soy sauce, also known as "Unagi no Tare" or "Eel Sauce," is a specialized type of soy sauce that is used primarily for flavoring and glazing dishes like eel sushi (unagi) and other grilled or steamed dishes. Here are some of its features:
1. Umami Flavor: This sauce is specifically crafted to enhance the umami (savory) flavor of dishes. It has a deep, rich, and complex taste profile that adds depth to the overall flavor of the dish.
2. Sweetness: Steamed sushi umami soy sauce is known for its sweet undertones. It typically contains sugar or a sweetener like mirin (sweet rice wine), which balances the saltiness of the soy sauce.
3. Viscous Texture: It has a thicker, syrupy consistency compared to regular soy sauce. This thickness helps it adhere to the surface of grilled or steamed dishes, creating a glossy finish.
4. Dark Color: The sauce often has a dark brown to caramel color due to the sugar content and caramelization during cooking.
5. Caramelized Notes: Steamed sushi umami soy sauce can have a subtle caramelized or smoky flavor, which complements grilled or steamed ingredients such as eel.
6. Glazing and Dipping: It is primarily used as a glaze for grilled eel (unagi) or freshwater eel (anago) sushi. Additionally, it can be served as a dipping sauce for other dishes like tempura or grilled meats.
7. Customary with Eel Dishes: It is most commonly associated with eel dishes in Japanese cuisine, where it enhances the flavor and imparts a sweet and savory glaze to the eel.
8. Versatile Ingredient: While traditionally used for eel, some chefs and home cooks also use it as a flavor enhancer for other grilled or steamed dishes to impart a unique umami sweetness.
9. Balanced Flavor: It strikes a balance between sweet and savory flavors, making it a popular choice for dishes that benefit from this harmonious blend.
Steamed sushi umami soy sauce is not typically used as a general-purpose soy sauce. Its unique flavor and viscosity make it ideal for specific applications, particularly in Japanese cuisine, where it elevates the taste of grilled and steamed dishes.
Sushi and Sashimi:
Application: Pour a small amount of Sushi Umami Soy Sauce into a small dish. Dip the sushi or sashimi lightly into the sauce, ensuring the fish side (not the rice side) touches the sauce.
Tip: Avoid soaking the sushi in the sauce, as this can overwhelm the delicate flavors and make the rice soggy.
Nigiri:
Application: For nigiri (hand-pressed sushi), dip the fish side into the Sushi Umami Soy Sauce. This prevents the rice from absorbing too much sauce.
Tip: If the sushi chef has already applied a thin layer of sauce, you may not need to dip it again.
Maki Rolls:
Application: For maki rolls (rolled sushi), you can either dip the entire roll into the sauce or use chopsticks to apply a small amount of sauce directly to the roll.
