Description
Soy sauce
Soy sauce originated in China 2,**0 years ago and its use
later spread to East and Southeast Asia. Like many salty
condiments, soy sauce was probably originally a way to stretch
salt, historically an expensive commodity. The recipe for Chinese
soy sauce, jiàngyóu, originally included fermented
fish with soybeans originally used as a filler in the production of
fish sauce. Eventually, soybeans became the principle ingredient
for the fermented sauce.
Specification: Chinese soy sauce which is light soy sauce,
dark soy sauce, thick soy sauce, soy sauce powder and Japanese soy
sauce, sushi soy sauce and etc.
Application:
Application: add favor while cooking or make cool dishes,
mixed with wasabi to add flavor to sush roll and others
Package: 2.8ml in fish pot, 8.2ml in fish pot, **0ml,**0ml,
1L, *8L and others
Rice Vinegar
Introduction:Vinegar has been made and used by people for
thousands of years. In china, vinegar plays such an important part
as soy sauce in Chinese cooking.
Application: sushi vinegar is used to season the rice
used in sushi. Rice Vinegar commonly is used in food preparation,
particularly in pickling processes, vinaigrettes, and other salad
dressings. It is an ingredient in sauces such as mustard, ketchup,
and mayonnaise. Vinegar sometimes is used while making chutneys. It
often is used as a condiment. Marinades often contain
vinegar.
Package: **0ml, 1L, *8L and
others
