We have professional stuff to make sure the quality of our goods.
Our company opens at 8 in the morning andcloses at 5:30 in the afternoon.
Our factory is in Qidong.
Chitsuru is our company name-Nantong Chitsuru Foods Co., Ltd.
Chitsuruya is our company brand, we also have Senetsu,Waraku& Edozen.
Our soy sauce is made with soybean and brewed in traditional ,natural processing.
No color adding,and no preservative adding.
Our company has gained the certificates of KOSHER,HALAL,ISO9001 and HACCP.
Warmly welcome, we will show you our production line and our facility.
The mirin fuu has very low alcohol content and it is a condiment with a flavor of hon mirin.
In some countries where alcohol is not edibled, you can use it to replace hon mirin.
First, compared to the soy sauce in the market, ours has no preservatives.
Second, we have many kinds of soy sauce which have distinct tastes and can be used in different cooked food.
Third, our soy sauce can be made according to customer's instructions.
Sure, OEM brand can be accepted.
Korean seaweed is too crisp to make sushi and the tastes not so delicious.
High grade dried seaweed: Commonly, good dried seaweed is of dark black and brown color and very bright.It tastes fragrant, tender, a little sweet and no peculiar smell.In appearance, a piece of seaweed is smooth and no damaged.Also, it has well-distributed thickness and neat edge. No spot! No green algae!
Low grade dried seaweed: It is of yellow color and has no brightness.It tastes old and no fragrant.In appearance, a piec of seaweed is damaged and not smooth.Also, it is mixed in diatoms and green algae and has spot.
Pls choose Chitsuruya brand. The seaweed we selling according to strictly processing. We followed ISO9001; HACCP standards to keep the foods safety & Clean. The good roasted seaweed has these features: dark green, flavor, tenacity, no alga in the sheet, no hole or broke sheet. Wants know more, pls contact: [email tiakina]
The most important is the quality of seaweed and then the balance of seasoning.
Nature. Seaweed has a natural salty-sweet flavor that makes it taste so unique—and so good.
Well, maybe in the future.
The main difference between the two is the brewing process and the raw materials used for brewing are also different.
We have soy sauce in glass bottles of 100 ml, 200ml and 410ml.
Ae, ka taea e tatou.
As we can see from the ingredient it is actually vegan friendly.
Yes it can, but usuallyit willnotspoil during the shelf-life.
Soy sauce is fermented and does not need to be refrigerated , but this way can retain flavor as long as possible.
Light soy sauce is light in color, and thin in viscosity.it is saltier than dark soy.
Dark soy sauce is thicker, and slightly less salty then light soy sauce. It is also darker in color.
Thekey ingredients of soy sauce is wheat, soybeans, water, salt.
You could use it up quickly so that it isn' t easy to produce bacteria.which distorts the original taste of soy sauce.
We do not add the chemical spicy, we keep it original flavor.
First, if the part of the ginger is white, it is old and tastes hot.
Second, if the part o the ginger is yellow, it is putrid ginger.
The best way is to smell and look at the Teriyaki sauce: if the Teriyaki sauce develops an off odor, flavor or appearance, or if mold appears, it should be discarded.
Teriyaki sauce that has been continuously refrigerated will generally stay at best quality for about 1 year.
The precise answer depends to a large extent on storage conditions - to maximize the shelf life of opened Teriyaki sauce, refrigerate and keep tightly covered at all times.
Unopened wasabi usually can last for 18 months.
Vinegar is fermented and does not need to be refrigerated , but this way can retain flavor as long as possible.
Yes,Our vinegar is naturally brewed with no additives,so it’s healthy to drink every day, but we recommend you drink it moderately.
Our vinegar is absolutely with no additives.
It is not only the condiment but also the health care product.
The very easy way is to smell it.If the vinegar smells very sour, it is of poor quality. And it was brewed in short time or added glacial acetic acid.
Although the wasabi rhizome contains the most concentrated flavor, the entire plant is edible. The plant itself is beautiful, growing to about two feet tall with long, crisp stems that shoot above the ground. The heart-shaped leaves get as large as a small dinner plate and are common additions to salads or stir-fry dishes in Japan.
If you've ever had real wasabi, you know that it is spicy, but it's not that hot. It has more of a plant-like, herbaceous flavor/odor combination that the Art of Eating describes as having "fresh, green, sweet, fatty, fragrant, and picklelike" odors.
In fact, BBC once called it the "hardest plant to grow," and making mistakes can become very costly for wasabi farmers. The seeds themselves are almost a dollar each, and they often don't germinate. The plant is super picky about its environment, and if it's exposed to too much humidity, too little water, or the wrong nutrients, it will wither and die.
Real wasabi comes from grating the root-like stem (called a rhizome) of a perennial plant native to Japan, Wasabia japonica. It looks a lot like a green-colored horseradish root, and the two share similar flavor profiles, too. That's because wasabi is a member of the same Brassica family as horseradish and mustard — the main reason why using horseradish powder as a substitution works so well.
True wasabi is made from the rhizome (like a plant stem that grows underground where you would expect to see a root) of the Wasabia japonica plant. Its signature clean spiciness comes from allyl isothiocyanate instead of pepper's capsaicin.
There are two conditions: First, suppliers add corn starch into it; Second, it is powdered with bark of wasabi.