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Usukuchi Soysauce Wholesale | Light Soy Sauce Factory | Restaurant Usage | OEM & ODM Soy Sauces
Usukuchi Soysauce Wholesale | Light Soy Sauce Factory | Restaurant Usage | OEM & ODM Soy Sauces
| Categories | Sushi Soy Sauces |
|---|---|
| Brand | Yinghok Food & Beverage Wholesale Manufacturer |
| Model | ZY-JY-05 |
| Shelf life | 12 months |
| Available sizes | 1.8L,2kg,1.9L,3.78L,5L,10L,18L |
| Storage conditions | Store in a cool, dry place |
| FOB port | Dalian Port |
| Terms of Payment | T/T |
| Download |  |
| Update Time | Jul 20,2025 |
Detail Information
Usukuchi Shoyu Nutrition Facts
| Per100g | NRV% | |
| Energy | 183KJ | 2% |
| Protein | 3.4g | 6% |
| Fat | 0.8g | 1% |
Carbohydrate | 5.6g | 2% |
Sodium | 7077mg | 354% |
Usukuchi Shoyu Ingredients
Soy sauce (water, soybean meal, wheat, edible salt), water, edible salt, malt syrup, monosodium glutamate, potassium sorbate.
The product contains or may contain soybeans, wheat and their derivatives.
How To Use Usukuchi Shoyu ?
Usukuchi Shoyu is suitable for light-colored dishes like steamed fish and boiled vegetables, as it seasons without overshadowing the ingredients' natural colors. It can also be added to Japanese dashi (stock) to balance umami or used in preparing tempura dipping sauce and chawanmushi (steamed egg custard) to highlight the original flavors of ingredients. With a refreshing taste and higher saltiness, it pairs well with mirin or citrus to adjust the palate, effortlessly adding a savory touch to dishes while preserving their color and authentic taste.
Usukuchi Shoyu FAQs
How long is the shelf life of the Usukuchi Shoyu?
12 months，refrigerate after opening and consume quickly
How to distinguish and use Usukuchi Shoyu and Kojikuchi Shoyu?
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.
Kojikuchi Shoyu has a deep color and rich flavor, suitable for heavy seasoning scenarios like stews and teriyaki.
Can Usukuchi Shoyu be used in Western cuisine besides Japanese dishes?
Yes. For example, it can be added to salad vinaigrettes, marinades for roasted vegetables, or used to replace part of the salt in steak seasoning, leveraging its savory umami to enhance flavor layers.
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