Jingba Sashimi Soy Sauce Premium Brewed Dipping Sauce with Scallop Extract for Sushi Seafood and Cold Dishes 230g/110g

Elevate your sushi, seafood, and cold dishes with the Jingba Sashimi Soy Sauce, a premium brewed dipping sauce designed to provide the perfect balance of umami, richness, and freshness. Crafted with over 20% authentic first-pressed soy sauce and infused with scallop extract, this sauce delivers an unmatched depth of flavor, making it the ideal choice for high-end dining experiences. Its naturally fermented pickled peppers add a subtle, tangy complexity, enhancing both hot and cold dishes with a sophisticated, nuanced flavor profile.

Premium First-Pressed Soy Sauce
At the core of our Jingba Sashimi Soy Sauce is over 20% authentic first-pressed soy sauce. Known for its superior quality, first-pressed soy sauce is the result of the initial extraction from the soybeans during the fermentation process, providing the richest, most concentrated flavor. This premium soy sauce is packed with umami, giving it a full-bodied taste that enhances the flavor of your dishes without overpowering the natural ingredients.

Scallop Extract Infusion
What sets this soy sauce apart is the infusion of scallop extract, which introduces a delicate yet rich seafood flavor to the sauce. The scallop extract complements the soy sauce’s natural umami, adding a subtle, savory undertone that’s perfect for sushi, sashimi, and seafood dishes. Whether you’re dipping your sushi rolls or dressing your seafood platter, the scallop extract brings an extra layer of flavor that enhances the overall tasting experience.

Naturally Fermented Pickled Peppers
To further elevate the flavor profile, we’ve added naturally fermented pickled peppers, which contribute a unique tangy complexity to the sauce. These pickled peppers, fermented in a traditional method, create a slightly spicy, aromatic finish that adds a lively contrast to the rich, savory base of the soy sauce. The combination of umami, scallop extract, and pickled peppers creates a harmonious blend of flavors that will bring out the best in your dishes.

Perfect for Both Hot and Cold Dishes
Whether you're serving sushi, sashimi, seafood, or cold appetizers, the Jingba Sashimi Soy Sauce is versatile enough to enhance both hot and cold dishes. Its rich, savory flavor makes it an excellent dipping sauce for sushi rolls and raw fish, while its complex seasoning adds depth and balance to hot dishes like grilled seafood or stir-fries. This flexibility ensures that it works well across a variety of culinary applications, making it an indispensable ingredient for restaurants, catering services, and food manufacturers.

Sushi and Sashimi
The Jingba Sashimi Soy Sauce is a perfect match for sushi and sashimi. The first-pressed soy sauce provides a smooth, umami-packed foundation, while the scallop extract adds an extra layer of delicate seafood flavor. This sauce allows the freshness of the fish to shine, while enhancing its natural taste with a balanced and complex profile. Simply dip your sushi rolls or sashimi slices in this sauce to experience a truly authentic and premium flavor.

Seafood Dishes
Whether you're serving grilled fish, shrimp, or lobster, the Jingba Sashimi Soy Sauce is the ideal sauce to complement your seafood dishes. The scallop extract perfectly matches the natural sweetness of seafood, while the pickled peppers bring a subtle heat and tang that enhances the flavors without overwhelming them. This sauce is also fantastic for seafood platters or seafood salads, providing a balanced, savory, and slightly tangy finish.

Cold Appetizers and Dishes
Cold dishes like ceviche, seafood salads, and cold noodle dishes benefit from the Jingba Sashimi Soy Sauce as a dressing or dipping sauce. Its refreshing tang and umami flavor will enhance the natural freshness of the ingredients, while the pickled peppers add an intriguing layer of flavor. Whether you’re preparing Japanese-style salads or cold seafood appetizers, this sauce provides the perfect finishing touch for a refined, flavorful dish.

Hot Dishes and Stir-Fries
Though perfect for cold dishes, the Jingba Sashimi Soy Sauce also shines in hot dishes like stir-fries and grilled seafood. The scallop extract adds a hint of seafood sweetness, while the first-pressed soy sauce offers the umami depth needed for a robust stir-fry sauce. Whether you're making grilled fish or vegetable stir-fries, this sauce brings a unique savory richness to your cooking.

Marinades and Sauces
Use the Jingba Sashimi Soy Sauce as a marinade for seafood or even meat. The scallop extract imparts a natural seafood flavor, while the fermented pickled peppers create a pleasant tangy finish. It works beautifully as a base for dipping sauces, glazes, or dressings for cold cuts, appetizers, or sushi rolls. For added complexity, mix the sauce with other seasonings like ginger, garlic, or sesame oil to create a multi-layered sauce that enhances your dishes.

Authentic, Premium Ingredients
The Jingba Sashimi Soy Sauce is crafted using only the finest, authentic ingredients. With over 20% first-pressed soy sauce and scallop extract, it delivers a rich, umami-packed flavor that is unparalleled in quality. The naturally fermented pickled peppers further elevate the sauce, providing a delicate tang that balances the rich soy flavor. This attention to detail makes this sauce perfect for high-end restaurants and caterers who want to offer customers an authentic and premium flavor experience.

Versatility for a Wide Range of Dishes
One of the major advantages of the Jingba Sashimi Soy Sauce is its versatility. Whether you're using it for sushi, seafood dishes, cold appetizers, or even hot stir-fries, this sauce brings out the best in a wide variety of cuisines. It adds depth and complexity to your dishes, making it a versatile pantry staple for restaurants and food service professionals who specialize in Japanese cuisine, Asian fusion, or seafood-based dishes.

Balanced Flavor Profile
The balance of umami from the first-pressed soy sauce, subtle sweetness from the scallop extract, and the tangy kick from the pickled peppers results in a well-rounded flavor that enhances your dishes without overpowering them. This carefully crafted sauce is designed to complement rather than dominate, making it perfect for dishes where you want the natural ingredients to shine, like sushi and sashimi.

Convenient Packaging for Food Service
The Jingba Sashimi Soy Sauce comes in convenient 230g and 110g bottles, making it ideal for both small-scale use and commercial kitchens. Whether you're a restaurant looking to serve the finest sushi or a catering service offering seafood appetizers, the packaging ensures ease of use and storage. The high-quality ingredients combined with the practical design of the bottle make it a cost-effective and consistent choice for your food service needs.

 

 About Us

 

 Customization R&D and Production Process

1. Pre-development Process

Based on the evaluation of customer needs, provide samples of existing finished products, samples with minor customized adjustments, or conduct new product development, etc.

① Sample provision of existing products: Sales communicate sample requirements with R&D and negotiate the sample delivery time (usually 1-3 working days for sample preparation; 3-5 working days for uncommon products).

② Minor adjustments to existing products (only simple flavor adjustments such as adding salt or reducing sugar, packaging form adjustments, or adding entrusted information to product labels): Confirm the quantity with the customer and clarify the minimum order quantity, etc. (usually 3-5 working days for sample preparation).

③ New product R&D: After the sales department submits a product development demand application, the company evaluates the customer's qualifications, quantity, market prospects of related product categories, and the matching degree with the factory's production lines. Then confirm the product development requirements (including price, specifications, customer's requirements for flavor and state, sample delivery form) with the corresponding R&D team. After evaluating the development difficulty, combined with the customer's qualifications, quantity, and product market prospects, decide whether to let the R&D team accept the order.

---

2. Requirements After Order Acceptance

① R&D confirms the R&D cycle with sales and completes sample production within the agreed time. (Samples are usually prepared within 10 working days; if product development cannot be completed on time due to special circumstances, communication and negotiation with sales are required).

② If new raw materials need to be sourced during product development, communicate with procurement to request samples.

③ After the customer confirms the formula, R&D shall cooperate with finance to complete the preliminary quotation within 3 working days and provide it to sales.

④ It is recommended to strictly implement electronic or paper-based development application forms to better supervise and implement the entire development process. The work content of sales and R&D can be more easily counted, and work efficiency can be adjusted and improved more purposefully and directionally.

---

3. New Product Pilot Production Process

① After the customer approves the price and places an order, R&D provides the production model to sales.

② After sales place the order, the factory adds the customer and new material numbers in the system, and then R&D enters the product BOM (Bill of Materials).

③ If there are new raw materials, R&D shall notify procurement and the factory to add new raw material information after being informed of the order by sales.

④ The factory shall notify R&D of the new product production scheduling date. R&D shall provide the pilot SOP (Standard Operating Procedure) 5 days before the factory's scheduled production and negotiate with the factory whether on-site production support is needed (the general scheduling period for new product pilot production is 2-3 weeks).

⑤ For new product pilot production, R&D shall provide the standard sample and testing index requirements to quality control. After the completion of pilot production, R&D and quality control shall jointly confirm whether the pilot product meets the delivery standards. After the customer confirms the pilot sample, the product will be converted to normal customized production.