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Dark Soysauce Supplier | Koikuchi Shoyu for Dipping | Family Kitchen Usage | for Retail Markets

Categories	Sushi Soy Sauces
Brand	Yinghok Food & Beverage Wholesale Manufacturer
Model	ZY-JY-04
Shelf life	12 months
Available sizes	3ml,5ml,10ml,180ml,200ml,230ml,260ml,300ml,450ml
Storage conditions	Store in a cool, dry place
FOB port	Dalian Port
Terms of Payment	T/T
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Update Time	Jul 20,2025

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Detail Information

Koikuchi Shoyu Nutrition Facts

Per100g		NRV%
Energy	401KJ	5%
Protein	7.5g	13%
Fat	0.9g	2%
Carbohydrate	14.1g	5%
Sodium	5308mg	265%
Koikuchi Shoyu is the most common type of soy sauce in Japan. Named for its rich color and full-bodied flavor, it serves as a fundamental seasoning in Japanese cuisine, widely used in sashimi, sushi, ramen, stews, and sauces.

Koikuchi Shoyu Ingredients

Soy sauce (water, soybean meal, wheat, edible salt), malt syrup, white sugar, water, edible alcohol, caramel color, yeast extract, disodium 5'-ribonucleotides, potassium sorbate.

The product contains or may contain soybeans.

How To Use Koikuchi Shoyu ?

It can be directly used for dipping sashimi and sushi, or drizzling over dishes like cold tofu to enhance flavor. It is also suitable for marinating meat, stewing, stir-frying, and preparing hot/cold sauces such as teriyaki sauce. When using, pay attention to controlling the amount (as it is highly salty) and balance the flavor by pairing with ingredients like mirin and dashi stock.

About Koikuchi Shoyu FAQs

How long is the shelf life of the Koikuchi Shoyu?

12 months，refrigerate after opening and consume quickly

How to distinguish and use Koikuchi Shoyu and Usukuchi Shoyu?

Koikuchi Shoyu has a deep color and rich flavor, suitable for heavy seasoning scenarios like stews and teriyaki.

Usukuchi Shoyu has a light color and high saltiness, making it more suitable for steamed or boiled dishes to avoid overshadowing the natural color and taste of ingredients.

Can Koikuchi Shoyu be used in Chinese stir-fries? What's the difference from Chinese light soy sauce?

It can be used. Koikuchi Shoyu has a more intense fermented flavor, with a salty taste that carries a subtle sweetness, making it suitable for enhancing the flavor of Japanese-style fried noodles, teriyaki vegetables, etc.

Chinese light soy sauce offers a more direct umami taste and can be substituted at a 1:1 ratio, but the amount of sugar used should be reduced.