Xiamen Yangjiang Oyster Sauce I/E Co., Ltd.

home products Sauce Japanese soy sauce

Japanese soy sauce

Product Details:

Type Vegetables Sauce, Soy Sauce
Certification HACCP, ISO, Other, HACCP
Brix (%) 15%
Max. Moisture (%) 35%
Model Number YJ-XW140G
Packaging Bottle
Taste salty
Form Liquid
Shelf Life 24 months
Weight (kg) 0.14
Additives no preservatives added
Category Sauce
Place of Origin Fujian, China
Brand Name Yangkiang brand
certification ISO9001 System; HACCP System; Sanitary report; Green food
Place of Origin Fujian, China (Mainland)
Brand Name Yangjiang brand
Model Number YJ-XW140G

Payment & Shipping Terms:

Minimum Order Quantity: 2 Ton
Packaging Details: 24 bottles / ctn
Delivery Time: within 15 days
Payment Terms: L/C,T/T
Supply Ability: 10 Ton per Week

Detailed Product Description


(1)  Product name: Japanese soy sauce.

(2)  Ingredients: fresh oyster extractives, water, salt, modified corn starch, glucose, caramel color.

(3)  Item No: YJ-XW140g.

(4)  Luster and color: red-brown.

(5)  Appearance: translucent, thin and semi-fluid.

(6)  Flavor: fragrant smell of fresh oyster sauce.

(7)  No preservatives, additives and colorants added.

(8)  Refrigeration  required after opened.

(9)  Net weight: 140g.

(10) Packing: 24 bottles / ctn.

(11) Place of Origin: Fujian, China.

(12) Yangjiang brand Japanese soy sauce is a high-quality seasoning ,extracted and refined from high-grade  oyster material, with very high nutrition, pure smell, the mellow taste and great. It can be used to dip and fry vegetables, meat, seafood , rices, mushroom, noodles, etc., is also good sauce for barbeque.

Japanese soy sauce Japanese soy sauce

Send your message to this supplier
« Prev Product 1 2 3 4 5 6 7 ... Next Product »

Other Products from this Supplier

See more Japanese soy sauce products from this supplier.

Company Info

Xiamen Yangjiang Oyster Sauce I/E Co., Ltd.
[China (Mainland)]
[Verified Member]

City: Xiamen
Province/State: Fujian
Country/Region : China (Mainland)

Business Type:Manufacturer

View Contact Details

Email this page Bookmark this page Print this Page