Leading Asian Sauce Manufacturer – Japanese & Korean Sauces Wholesale | Custom Solutions Available

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We are Yinghok, an Asian Sauce & Seasonings manufacturer, wholesale various Japanese and Korean sauces and provide customization services

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Safty and Health

The story of YINGHOK

Brand Story:

In 2001, inspired by their love for Japanese food culture and leveragingDalian's geographical proximity to Japan, founders Mr. Shen and Ms. Zhao established DALIAN KUOSHEN BIO-FERMENTING PRODUCTS CO.,LTD. in Dalian. Under the brand "樱鹤Yinghe," they brewed authentic sake that gained wide recognition in the Chinese market, making "樱鹤Yinghe" a well-known domestic brand.

In 2009, they founded their first Japanese-style sauce factory -FOSHAN ZHONGYE FOODS CO., LTD.in Foshan, Guangdong, launching the sauce brand "Yinghok" (a Cantonese phonetic translation of "樱鹤"). The brand embodies the inheritance of traditional Japanese craftsmanship and flavors. In 2018, a second sauce production facility (ZHONGYE FOODS (DALIAN) CO.,LTD.)was established in Dalian, focusing on Japanese, Korean, and other Asian-style sauces.

After over a decade of dedicated development, "Yinghok" has become an industry leader in China's Japanese cuisine sector, holding a market share of over 80%.

Brand Vision:

With the philosophy that "Food Knows No Borders," Zhongye Foods Co Ltd.aims to collaborate with global partners to deliver a healthy, trendy, and joyful food culture through sauces. The goal is to enable more people to effortlessly explore diverse cuisines and embrace a colorful life.

Expanded R&D

How Do We Help More People Enjoy Delicious Food?

For the same soy sauce, we have developed different flavors of soy sauce according to the needs of users in different countries and regions, including Japanese and Thai. At present, 13 types of soy sauce have entered mass production. These soy sauces are different in sweetness, saltiness, freshness and taste changes after entering the mouth, satisfying people's desire for food while also stimulating people's desire to explore food.Eel sauce is not just a traditional flavor. We have improved the taste for American customers, German customers, Italian customers, and Belgian customers. In addition to the taste, color and viscosity of these sauces are also different, making eel sauce more suitable for local eating habits and culture.Eel sauce is not only used for cooking eels, but also can be used to make eel-flavored fried rice, which is very popular with Asian customers. In order to be healthier, we have also developed MSG-free eel sauce and halal eel sauce. At present, we have put into production 16 kinds of eel flavors

The following are the sauces and seasonings that our company has deeply expanded and developed

Product NameFlavor Types
Sushi vinegar16
Unagi sauce16
Ramen soup15
Soy sauce13
Teriyaki sauce11
Yakiniku sauce10
Sukiyaki sauce8
Kimchi sauce7
Black pepper sauce6

Expanded R&D

How Do We Ensure the Safety and Health of Our Products?

Carefully Select the Raw Materials

We always uphold strict standards in selecting every ingredient, safeguarding quality and flavor with ingenuity.

Fresh Fruits&Vegetables

Carefully selected fresh organic fruits, vegetables, scallions, ginger and garlic, with quality controlled throughout the process from field to factory. These natural ingredients not only infuse the sauce with rich aromas but also skillfully balance diverse flavors, ensuring every bite is filled with the natural essence.

Grade-A White Granulated Sugar

Premium grade-A white granulated sugar is chosen for its fine and pure quality, precisely adjusting the sweetness of the sauce to create distinct sweet layers and perfect the flavor.

High-Quality Rice

The rice used for brewing sake is grown in the fertile black soil of Heilongjiang, China. The unique natural environment nurtures plump and high-quality rice grains, imparting a sweet and crisp unique taste to the sake and achieving authentic flavor.

Naturally Fermented Soy Sauce

The rice used for brewing sake is grown in the fertile black soil of Heilongjiang, China. The unique natural environment nurtures plump and high-quality rice grains, imparting a sweet and crisp unique taste to the sake and achieving authentic flavor.

Strictly control the production process flow

We build a full - chain quality management system centered around "raw material traceability - strict process control - quality traceability" to ensure the superior quality and flavor inheritance of every product.

Raw Material Inspection and Traceability Management

  • Grading and Screening:

    Establish raw material grading standards, carry out sensory inspection and pesticide residue sampling; conduct heavy metal and aflatoxin tests.

  • Qualification Audit:

    Require suppliers to provide quality certifications (such as first-grade sugar certification, non-GMO test reports) to ensure compliance at the source.

  • Full-process Traceability:

    Establish a QR code system for raw material batches, recording information such as origin, harvest time, and transportation temperature and humidity, enabling full - process traceability from the field to the production line.

Fermentation and Brewing Process Control

  • Precise Sake Brewing:

    After multiple washings, soakings, and steamings, the rice is inoculated with traditional Japanese rice koji (kōji). Fermentation takes place at a low temperature (10 - 15°C) for 30 - 40 days. Alcohol content and sugar conversion are monitored in real - time to retain the sweet and refreshing taste.

Mixing, Blending, and Quality Monitoring

  • Flavor Calibration:

    Analyze the flavor components of the sauce using electronic noses and high - performance liquid chromatography (HPLC) to ensure the stability of aroma, sweetness, and saltiness in each batch. A team of blind - tasting experts conducts sensory evaluations to fine - tune any formula differences.

  • Microbial Control:

    Use pasteurization or high - pressure processing (HPP) technology to control the total number of colonies in the sauce ≤ 100CFU/g and molds and yeasts ≤ 10CFU/g, extending the shelf life while preserving the natural flavor.

Packaging, Storage, and Logistics Management

  • Aseptic Packaging:

    Employ nitrogen - filling or vacuum - packaging techniques to prevent sauce oxidation. Packaging materials must pass food contact safety certifications (such as FDA and BRC).

  • Intelligent Warehousing:

    Store finished products in a constant - temperature (18 - 25°C), light - shielded environment. Manage inventory using a Warehouse Management System (WMS) and follow the First - In, First - Out (FIFO) principle. Standardize packaging requirements to ensure products remain undamaged during transportation.

Continuous Optimization and Innovation

  • Data - Driven Improvement:

    Establish a production database to analyze the correlation between raw material batches, process parameters, and finished product quality, dynamically optimizing key indicators such as fermentation time and blending ratios.

  • R & D Collaboration:

    Collaborate with traditional Japanese brewers and food science teams to conduct regular process improvement experiments, enhancing production efficiency and product stability while maintaining classic flavors.

Sustainable

How Can We Make the World a Better Place?

As the Chinese proverb goes, "Food is the first necessity of the people." Food is the basis of human survival. However, all of this is a gift from nature, and we need to be grateful and cherish it even more. Routine conservation in production is our company's employee code of conduct. At the same time, we also advocate environmentally friendly packaging, reduce the use of disposable packaging, and reduce environmental pollution.

Let's join hands to create a beautiful environment and a joyful food culture together.

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WhatsApp: 8613998542870

Mail: info@yinghok.com

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