Japanese Soy Sauce for Sushi Condiment Seasoning

$1.50
Min. Order
100 Cartons
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Company Information

Dalian Rongchang Foodstuff Co., Ltd.

CN Manufacturer, Trading Company
Response Time
24h-48h
Response Rate:
50%
Transactions
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3 Years Paid Supplier Gold Supplier Onsite Check
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Quick Details

Port: Dalian, China
Payment Terms: L/C,T/T
Supply Ability: 10 Ton/Tons per Day
Product Type: Soy Sauce
Place of Origin: Liaoning China
Brand Name: Rongchang
Model Number: Rongchang_SS041
Packaging: Bag
Certification: HACCP,FDA,ISO,QS,KOSHER,BRC,JAS,GAP
Shelf Life: 12 months
Processing Type: Brewed
Purity (%): 100 %
Weight (kg): 1 kg
Additives: Non
Soy Sauce Type: Dark Soy Sauce
Product name: Supreior Soy Sauce
Type: Naturally-brewed Soy Sauce
Taste: Salty-fresh Delicious
Storage: Bag&Bottle
Color: Black Brown
Appearance: Black Liquid
Brand: Rongchang
Main ingredients: Non-GMO Selected Soybeans
MOQ: 100 Cartons
Usage: sashimi, sushi, seafood
Packaging Detail: 5g,200ml,500ml,1L

Japanese Sushi Soy Sauce Seasoning

Product Pictures5425-1.jpg678-1.jpgProduct  Discription

 

Product NameDark Soy Sauce
PackingBags&Bottle
 5g*250bag*10pack/ctn
 200ml/500ml
 1L*12Bottles/ctn
Shelf Life12 Months
UsageSashimi,Sushi,Stir fry
Other ServicesOEM,Customized Packaging
Payment TermsL/C,T/T


 
CertificatesOur company have got the HACCP, ISO22000, BRC, FDA, KOSHER, HALAL, ORGANIC, JAS, ECO certificates.t665-1Company Introduction

Dalian Rongchang Foodstuff Co.,Ltd was founded in 1991, we are a large comprehensive company engaged in agricultural cultivation, R&D, production and sale of condiment. We are located in Fuzhou Town, Dalian Wafangdian City,China. Covers an area of 200,000m2 with a construction area of approximately 80,000m2. We supply raw materials / semi-finished / finished condiment, all series of horseradish, garlic, ginger and other condiments. Our planting base is about 3400 hectares,about 800 employees, the main market is Japan, South Korea, American and Europe.

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All the products can be produced and packedas requested, we offer OEM. 

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