Koikuchi Shoyu Wholesale | Dark Soy Sauce Factory | Restaurant Usage | Distribution for Wholesalers
group nameCustom Sushi Soy Sauces
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Min Order1 box
brand nameYinghok Food & Beverage Wholesale Manufacturer
modelZY-JY-03
payment methodT/T
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update timeFri, 05 Dec 2025 15:24:17 GMT
Paramtents
Shelf life 12 months
Available sizes 1.8L,2kg,1.9L,3.78L,5L,10L,18L
Storage conditions Store in a cool, dry place
Packging & Delivery
Min Order1 box
Briefing
Koikuchi Shoyu is the most common type of soy sauce in Japan,widely used in sashimi, sushi, ramen, stews, and sauces.
Detailed
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 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.
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.
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