1.8L Top brand soy sauce from China

Our Commitment

1. Our products are strictly up to national standard. What’s more, our products are under the process of self-checking, sampling checking, inspection declaration, etc. We focus on produce the qualified and assured products for our customers, all of which rate more than 98%.

2. The products are strictly produced as requested on the contract to meet our customers’ requirement. We guarantee to abide by the contract to fulfill the terms and

conditions for our parts.  

3. The products are timely delivered as requested on the contract. We guarantee to deliver the goods timely in the basis of the contract to the appointed place after receiving the customers’ notices.

4. During the period of Quality Guarantee, if any products quality problems, please don’t hesitate to contact us. We are making our utmost efforts to maximally satisfy our customers’ requirement.

5. Welcome to call us if any requirement and suggestions about our products and after-sales services. 

Product Description

Soy sauce has a distinct yet basic taste of umami, due to naturally occurring free glutamates.

Varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Many kinds of soy sauce are made in Japan, Taiwan, China, Korea, Indonesia, Vietnam, Burma and other countries. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.

History of Soy Sauce

Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands. In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product. Europeans were unable to make soy sauce because they did not understand the function of Aspergillus oryzae, the fungus used in its brewing. Soy sauce made from ingredients such as Portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for "Soija" was published in the 1770 edition of Cajsa Warg's Hjelpreda i Hushållningen för Unga Fruentimber and was flavored with allspice and mace.

The 19th century orientalist Samuel Wells Williams wrote that in China, the best soy sauce is "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".

Packaging Details

Packaging Details: 8ml, 500ml, 1L, 1.8L soy sauce with high quality is packaged with cartons 

Delivery Detail: Mirin about two weeks after receiving the advanced payment

Features

Color

Bright light red brown color with golden, clear and shiny surface after shaking. .

Flavor

Tastes somewhat salty, provided for cooking

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

Light Soy Sauce is mainly used for flavouring food by marinating, cooking and dipping great for seasoning dim sum, rice rolls and crispy.

Specifications

1. Certification: BRC, HACCP, ISO, QS 

2. Customer's private brand is acceptable

3. OEM service is available

4. Storage: Store in cool & dry place, avoid direct sunlight

Traditional

Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as Aspergillus oryzae and other related microorganisms and yeasts (the resulting mixture is called "koji" in Japan; the term "koji" is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature and humidity controlled incubation chamber.

Japanese Soy Sauce

Buddhist monks from China introduced soy sauce into Japan in the 7th century, where it is known as shoyu.

Shoyu is traditionally divided into five main categories depending on differences in their ingredients and method of production. Most, but not all Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts. They also tend towards an alcoholic sherry-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural preservative. The widely varying flavors of these soy sauces are not always interchangeable, some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as fish stock.

Some soy sauces made in the Japanese way or styled after them contain about 50% wheat.

Kaiseki Series(Mirin, Sake, Curry, Wasabi paste, Wasabi powder, mini wasabi paste and soysauce)

TianpengSeries( Wasabi powder, Mayonnaise,  Wasabi paste, , mini wasabi paste and soysauce)

MazumaSeries( Wasabi powder, Soy sauce, Vinegar, Mirin, Cooking sake, Wasabi paste, mini wasabi paste)

About Us

Company Information

Dalian Tianpeng Food Co., LTD. established in 1994, which has been in horseradish manufacturing sector for more than 20 years. Tianpeng, a company specializing in horseradish production, has been engaged in cultivating, harvesting and dry processing of the horseradish. Tianpeng Food sales about 5,500-6,000 tons horseradish products all over the world, accounting for more than a third of the global supply. Tianpeng is the largest horseradish export enterprise with its subordinate companies contributes annual value of production about $30 million.