为何选择日本供应
Hekinan (Aichi) region niche specialty; very high wheat ratio (90%+) gives golden-light colour unique to this Japanese soy-sauce category.
核心规格
Wheat ratio 90%+; salt 16-18%; light-amber to gold colour; cooked alcohol pickle-like aroma.
典型成品
Fine-dining clear-broth soup, Kyoto-cuisine ingredient-colour preservation, fine-dining hospitality.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 10–50 L; 1–10 L specialty
- 常规交货周期
- 6–10 weeks
- 原产地
- Aichi (Hekinan)
- 分类
- 食品原料
- 采收季节
- Year-round (continuous fermentation; shorter cycle than koikuchi)
- 日本监管状态
- Food product; Hekinan regional specialty; soy / wheat allergen
- 日文名称
- 白醤油
- 罗马字
- 白醤油
关于本原料
Niche Japanese soy sauce variant produced primarily in Aichi (Hekinan, Mie). Distinguished by very light golden colour and high wheat content (90%+, vs ~50% in standard koikuchi), with proportionally less soybean. Used as a 'colourless' soy sauce in Kyoto and chef-sushi cuisines where koikuchi would darken delicate ingredients (clear soup, white-fleshed fish). Production is small (under a dozen producers); Yamasa Shouyu and Hekinan-region niche producers anchor supply. Distinct from existing soy-sauce entries.
监管状态
| 日本 | Food product; Hekinan regional specialty; soy / wheat allergen |
|---|---|
| 欧盟 | Food import; allergen labelling |
| 美国 | GRAS; soy / wheat allergen labelling |
| 中国 | GACC; allergen labelling |