1. Sushi vinegar

2. Years' experience in food

3. Own production base

4.100%naturally brewed NON GMO

5. Certification: HALAL, BRC, HACCP, ISO, QS

6. Safe screw cap, no leaking

7. Best price

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

Soy sauce originated in China sometime between the 3rd and 5th century from an older meat-based fermented sauce named jiang. Its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy sauce, jiangyou, using soybeans as principal ingredient, with fermented fish-based sauces developing separately into fish sauce.

In the 12th century, the Chinese sage Wu Tzu-mu listed the six foodstuffs essential to life: rice, salt, vinegar, soy sauce, oil, and tea.

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: Standard export packing carton

Delivery Detail: about 25 days after order

1. Free samples available.

2. Fast Delivery, only 2 weeks.

3. Professional Loading, make sure no damage during this period.

4. We has long-Term business relationship with many express companies, offer no worry, no delay, no damage services to you.

5. We offer foodstuffs to many famous supermarket like Wal-Mark, Carrefour and Metro.

6. Our products awarded high recognitions from customers.

7. We are the only campany who has this advance production equipment in Liaoning with high output.   

Our company constantly has an operation philosophy of operation with brands. Now, it has four famous brands -TIAN PENG, MAZUMA, KAISEKI and DARUMA. Our products are mainly sold to the countries and regions in Asia, America, Europe, etc. We made up our mind to provide all our customers with high-quality and healthy food to fulfill the market demand and to fulfill different kinds of demands in price and in people’s taste.