Sashimi Soy Sauce Wholesale | Sushi Soy Sauce | Factory Usage | Premium Quality Sushi Sauce with OEM and ODM Options
group nameCustom Sushi Soy Sauces
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Min Order1 box
brand nameYinghok Food & Beverage Wholesale Manufacturer
modelZY-JY-07
payment methodT/T
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update timeSat, 06 Dec 2025 06:50:16 GMT
Paramtents
Shelf life 12 months
Available sizes 1.75L,1.8L,2kg,1.9L,3.78L,5L,10L,18L
Storage conditions Store in a cool, dry place
Packging & Delivery
Min Order1 box
Briefing
Sashimi soy sauce is a specially formulated soy sauce for raw foods such as sashimi.
Detailed
Sashimi Soy Sauce Nutrition Facts
| Per100g | NRV% | |
| Energy | 253KJ | 3% |
| Protein | 5.0g | 8% |
| Fat | 0.9g | 2% |
Carbohydrate | 7.9g | 3% |
Sodium | 3838mg | 192% |
Sashimi Soy Sauce Ingredients
Soy sauce (water, soybean meal, wheat, edible salt, monosodium glutamate),water,white sugar,monosodium glutamate,edible alcohol,white sugar,mirin(water, glutinous rice, edible alcohol),disodium 5'-ribonucleotides,citric acid,food flavoring,potassium sorbate.
The product may contain or may have traces of soybeans, wheat, and their products.
How To Use Sashimi Soy Sauce ?
Sashimi soy sauce for sashimi pairs best with raw foods—dip sashimi or raw fish in it to highlight their fresh tenderness. It also enhances cold dishes, works as a dip for mild foods like tofu or steamed eggs, and adds a subtle umami boost to clear soups or stir-fries.
Use sparingly to avoid overpowering the ingredients, letting its savory notes blend naturally.
About Sashimi Soy Sauce FAQs
How long is the shelf life of the Sashimi Soy Sauce?
12 months，refrigerate after opening and consume quickly
What's the difference between sashimi soy sauce and regular soy sauce?
In terms of usage, sashimi soy sauce is specifically designed for raw foods like sashimi and raw fish. It has a milder taste that highlights the natural flavor of the ingredients. Regular soy sauce, on the other hand, focuses on cooking—it’s suitable for stir-frying, braising, and seasoning, imparting a rich sauce aroma to hot dishes.
In terms of flavor, sashimi soy sauce is less salty with a prominent umami (a mellow, naturally fermented richness), and some varieties have a slight sweet aftertaste, offering a clean, refreshing taste. Regular soy sauce is saltier with a strong sauce aroma; some types (like dark soy sauce) have a caramel color and subtle sweetness, making them ideal for adding color and flavor.
Does sashimi soy sauce require careful control of dosage? Will it be too salty?
Yes, the dosage of sashimi soy sauce matters, following the principle of "enhancing umami without overpowering the original flavor". When paired with raw foods, just a small amount for dipping is enough to avoid masking the ingredients' natural taste. Its saltiness is lower than regular soy sauce, and it is designed specifically for raw foods. With normal usage, it is not easily too salty and can highlight the umami of the ingredients.
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