Soy sauce_sushi soy sauce 6g products_sushi soy sauce 200ml china

6g Soy sauce for Sushi & Sashimi in fish shape

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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18L Soy sauce for Sushi & Sashimi sushi soy sauce 20L

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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6g Soy sauce for Sushi & Sashimi in neutral packing

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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8g 6g Soy sauce for Sushi & Sashimi sushi soy sauce sachet

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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6g Soy sauce for Sushi & Sashimi

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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18L Soy sauce for Sushi & Sashimi

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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1.6L Soy sauce for Sushi & Sashimi

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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200ml Soy sauce for Sushi & Sashimi sushi soy sauce 200ml

Select first grade soybean and wheat, and adopt high salt dilute fermentation technique. Amino acid nitrogen reach 0.9g/100ml. That means our soy sauce is superior ( In general, superior, primary, secondary and tertiary soy sauce the content of amino acid nitrogen respectively ≥ 0.8, ≥0.7, ≥0.55 , ≥ 0.4 g / 100 ml)

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