为何选择日本供应
Tatsuno's 16th-century shōyu heritage; Higashimaru Shoyu industrial-scale production; Kansai-cuisine preservation of ingredient colour.
核心规格
Salt 16-18% (vs ~16% koikuchi); lighter amber colour; added amazake-style rice ferment for sweetness.
典型成品
Kansai-cuisine retail, fine-dining soy-sauce service, hospitality export.
At a glance
- 已收录供应商
- 2 家供应商
- 常规 MOQ
- 10–100 L; 1–10 L specialty
- 常规交货周期
- 6–10 weeks
- 原产地
- Hyogo (Tatsuno)
- 分类
- 食品原料
- 采收季节
- Year-round (continuous fermentation)
- 日本监管状态
- Food product; soy / wheat allergen labelling; Tatsuno heritage
- 日文名称
- 薄口醤油
- 罗马字
- 薄口醤油
关于本原料
Light-coloured Japanese soy sauce, distinct from the dominant koikuchi (standard dark) shōyu. Tatsuno (Hyogo) is the recognised heritage origin since the 16th century. Higashimaru Shoyu (founded 1666 in Tatsuno) anchors industrial production. Distinguished from koikuchi by lighter colour (achieved via shorter aging and added amazake-style sweet rice ferment), saltier profile, and use in Kansai-style cuisine for ingredient-colour preservation. Distinct from existing soy-sauce-kioke entry (which is a kioke-fermented heritage variant).
监管状态
| 日本 | Food product; soy / wheat allergen labelling; Tatsuno heritage |
|---|---|
| 欧盟 | Food import; soy / wheat allergen labelling |
| 美国 | GRAS; soy / wheat allergen labelling |
| 中国 | GACC; allergen labelling |
日本供应商
Higashimaru Shoyu Co., Ltd.
ヒガシマル醤油株式会社
Founded 1666 in Tatsuno (Hyogo), Higashimaru Shoyu is the dominant producer of usukuchi (light) soy sauce — the Kansai-cuisine standard. Operates substantial industrial-scale fermentation in Tatsuno (the recognised heritage origin of usukuchi shōyu). Major OEM partner for Kansai-style retail private-label soy sauce and increasingly for Western fusion soy-sauce programmes.
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Kikkoman Corporation
キッコーマン株式会社
日本规模最大的酱油生产商。在美国、荷兰、新加坡、台湾、中国大陆、加拿大设有生产基地。1992年于美国（俄勒冈州塞勒姆）设立子公司。同时开展传统工艺与工业化规模化生产。
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