Customized Sauce Expert
- Product Screening
- Safe and health
- HALAL
- FDA
- BRC
- ISO
- HACCP
- No animal ingredients
- Gluten free
- Non-GMO
- Low fat
- Low sodium
- Suitable for vegetarians
- Application
- Restaurant
- Supermarket
- Grocery store
- Factory
- Business attributes
- Hot sale
- New product
- Promotion product
- Sample
- Private Label
- Customize flavor
- Wholesale
- Distribution
- Packing Material
- Plastic
- Glass
- Ceramic
- Solutions
- For Food Service
- For Retail
- For Halal
Custom Sushi Sauces
Sushi's delicate balance relies on targeted condiments—and Yinghok's custom sushi products cover every core need: from sushi vinegar to multi-type soy sauces and wasabi. Designed for sushi bars, Japanese restaurants, and food factories, our blends deliver authentic, batch-consistent flavor. Available for wholesale & OEM/ODM, with halal/HACCP certifications, we help you streamline prep while winning diners with classic Japanese tastes.
What Are Sushi Sauces?
Yinghok's sushi condiments are tailor-made for sushi/sashimi, crafted to enhance (not overpower) fresh ingredients. Our core lineup includes:
Sushi Vinegar: Sweet-sour blend for seasoning sushi rice.
Sushi Soy Sauces & Wasabi: Flavorful/versatile options for sushi & sashimi.
The products shown here cover every sushi step—from rice prep to final dipping. We can customize flavor intensity, packaging, and branding to match your menu's needs.
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Usukuchi Soysauce, a typical Japanese soy sauce, features light amber color, high saltiness, and refreshing flavor.
Koikuchi Shoyu is the most common type of soy sauce in Japan,widely used in sashimi, sushi, ramen, stews, and sauces.
Koikuchi Shoyu is the most common type of soy sauce in Japan,widely used in sashimi, sushi, ramen, stews, and sauces.
Sushi vinegar, a carefully crafted specialty seasoning, is essential for making Japanese authentic sushi.
Sushi vinegar, a carefully crafted specialty seasoning, is essential for making Japanese authentic sushi.
Yinghok Sushi Condiments vs. Generic Options
For sushi businesses, generic condiments often fail: Sushi vinegar may be too sour, soy sauce could overpower sashimi, and wasabi lacks fresh heat.
Yinghok solves this with product-specific formulas:
1. Sushi vinegar: Pre-blended .
2. Soy sauces: Tailored to sushi scenes.
3. Wasabi: Powder/paste options.
We also offer bulk supply and batch consistency.
Procurement Tips for Sushi Businesses
When sourcing sushi condiments:
1. Choose scene-specific products (e.g., light soy for sashimi).
2. Verify certifications (halal/HACCP) for safety & customer coverage.
3. Opt for suppliers with bulk supply + sample support (test our sushi vinegar/soy before ordering).
FAQs (For Sushi Businesses)
Q1: Can you customize the sweetness of sushi vinegar?
A: Yes! We adjust sugar-acid ratio (e.g., lower sweetness for nigiri, higher for maki).
Q2: What’s the shelf-life of your wasabi powder?
A: 24 months (unopened) — ideal for high-volume storage.
Q3: Do you offer all 3 types of sushi soy sauce in bulk?
A: Absolutely! We supply dark/light/sweet soy in 18L cartons (or custom packaging).
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