Liquid Japanese Sauce Soy Sauce Sushi Food
$19-20
/cartons
Price varies depending on material, logo, quantity and customization requirements.
Quality You Can Trust
Flexible & Scalable Solutions
Customizable Product Options
Comprehensive Specifications
Your Reliable Business Partner
Category:
Marinated Meat & Cured Meat Soy Sauce
Introduction
| Soy Sauce Type | Light Soy Sauce | Processing Type | Brewed |
| Packaging | Box | Product Type | Soy Sauce |
| Storage Type | Room temperature | Specification | 5g,30ml,200ml,500ml,1L,1.8L,18L |
| Ingredients | Food additive | Content | Soybean, wheat |
| Instruction for use | Used for Sushi, Sashimi | Shelf Life | 18 Months |
| Purity (%) | 95 % | Weight (kg) | 1 kg(2.20lb) |
| Additives | Salt,Wheat,Water | Product name | 30ml cup soy sauce |
| Taste | Natural Wheat | Storage | In cool and dried place |
| Quality | Grade A-B | Shelf life | 18 months |
| Ingredient | Wheat | OEM | OEM Accepted |
| Product Type | Sauce | Color | Natural color |
We are a professional manufacturer and supplier, dedicated to maintaining consistent quality and establishing long-term partnerships with clients worldwide.
Our mission is to provide high-quality products and reliable service. We are committed to offering the following advantages:
- Stable production system ensuring consistent quality, dependable supply, and standardized manufacturing management;
- Strict quality control covering material selection, processing, surface finishing, and final packaging;
- Variety of products and specifications to meet diverse project requirements and application scenarios;
- OEM & customization support based on drawings, samples, or specific technical requirements;
- Flexible packaging solutions to ensure safe handling and transportation of products;
- Continuous improvement in products and services to better support customers in different markets.
If you are interested in our products, please feel free to contact us. We look forward to establishing long-term and mutually beneficial cooperation with you.
