“Top 10 Soy Sauce Companies in Vietnam
If you are looking for Soy Sauce Manufacturers and Suppliers in Vietnam, you are on the right place.
We here listed the Top 10 Soy Sauce Manufacturers and Suppliers in Vietnam.
Check and ask for a quote for Soy sauce from Yulongkang.com Best Soy Sauce, light and strong soy sauce, soy sauce ingredients, and Soy sauce is known as shoyu and soya sauce. It’s made with soybeans, wheat, salt, and a fermenting agent. The traditional brewing method to make soy sauce involves soaking soybeans in water for several hours and steaming them.”
1 Vietnam Food & Drink Inc
Established in the early 1940s, Silver Swan began its journey with the manufacture of soy sauce in Malabon. The brand name Silver Swan was derived from the name of its original owner, the late Mr. Sy Bun Suan, who set up a small-scale family-owned venture in Manila’s Chinatown. Today, Silver Swan has expanded its production of condiments and food products from soy sauce to vinegar, fish sauce, salted black beans, chili sauce, hot sauce, oyster sauce, and worcestershire sauce. Silver Swan has become an integral part of Filipino households consistently delivering perfectly balanced taste to every dish the family loves and enjoys.
2 Specials of Vietnam
Chemical soy sauces are made by hydrolyzing soy protein and combining it with other flavorings. Their flavor is far removed from traditional soy sauces made with fermented soybeans. As Harold McGee explains in On Food and Cooking, “Defatted soy meal, the residue of soybean oil production, is broken down—hydrolyzed—into amino acids and sugars with concentrated hydrochloric acid. This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt.” The best way to determine whether a soy sauce you’re considering buying is chemically produced. or brewed is to check the list of ingredients on a bottle. We generally recommend avoiding chemical soy sauces, as their flavor can be quite harsh.
3 MegaChef Sauce
We ferment and age the soybean mash in re-purposed bourbon barrels. It’s smoky and brothy with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon. Bluegrass Soy Sauce was featured on Bizarre Foods America, America’s Heartland, and How It’s Made. Read about Bluegrass Soy Sauce in The New York Times, Southern Living, Garden and Gun and Food and Dining.
4 SGC Foodservice Oklahoma
Since 1865, SGC has remained independent and family operated. That’s something we take great pride in and we’ve learned a lot in over 150 years. What’s best for our business is doing what’s best for our customers. Centered in Springfield, Missouri, SGC Foodservice delivers to a vast and always growing area in the Midwest. From Cedar Rapids to Oklahoma City, and from Memphis to Omaha, we have you covered.
5 Ready Pac Foods
Like olive oil, soy sauce is a fresh product that immediately begins to degrade in quality after the bottle is opened and it begins to oxidize. In our opinion, soy sauces shouldn’t be used sparingly, and you should resist the urge to treat them as precious commodities, particularly the more expensive varieties—you paid for them, you might as well use them when they’re at their best. That being said, soy sauces do store well, since they contain a lot of salt and aren’t likely to spoil in a way that will make you sick; they will simply not be as good if stored impoperly. Soy sauce’s two main enemies are light and heat, so be sure to store your soy sauce a dark place away from a heat source (for example, above the stove or on the countertop). Once you open a bottle of soy sauce, we recommend keeping it in the fridge, particularly if you don’t expect to use all of the soy sauce within a month or so. Stored properly in the fridge, soy sauce will most likely keep indefinitely. That said, if you have a crusty three year-old bottle of Kikkoman kicking around, we recommend just buying a new bottle.
6 Shaver Foods LLC
Over twenty years ago, Eugene Powell, our founding partner, recognized the unique characteristics of the giraffe in the animal kingdom. Giraffes are very intelligent, agile and adapt well to changes. We chose this name over two decades ago to reflect our ability to answer the needs of our customers; we stand out from the crowd, stick our necks out for you and are “heads above” our competition. So there you have it!
7 Evco Wholesale Food Corporation
These are lighter and thinner than their darker, richer counterparts, but have a more assertive, salty flavor with a slight sweetness and acidity, which can come naturally from the brewing process or, more commonly, from additives like mirin, a sweet rice wine, corn syrup, and vinegar. Most often used in the Southern Kansai region of Japan, usukuchi actually predates koikuchi, and was used in the exactly the same way, however it has come to be used for seasoning dishes where a lighter color is particularly important, such as in soups and braises. Usukuchi should not be confused with low-sodium soy sauces, since it’s in fact saltier than koikuchi, and you should use your judgment (and taste preferences) before using it as a 1:1 replacement in recipes that simply call for soy sauce.
8 Queen Foods
Golden Hands top managerial staff are likewise rigorously trained abroad. Golden Hands’ commitment to quality and services earned unflagging support from its major markets -the Philippines, U.S.A., Australia, Hongkong, Italy, Japan, Taiwan, Canada and Saudi Arabia. From a staff of eight, Golden Hands flourished into a successful company geared towards giving Filipinos abroad a taste of home.Two labels come under Golden Hands wing:Kamayan and Golden Hands. Equal in quality, both product lines show case food items to tease Filipino palate. Filipinos abroad will tell you that they miss the delicious taste of traditional home cooking. Now with Golden Hands Maufacturing Corporation’s wide range of food choices to tease and please the Filipino palate, Filipinos abroad will be able to savor the distinct flavors of home.
9 US Foods
10 Sysco Kansas City – Wholesale Restaurant Food Supplies
Tamari is typically referred to as tamari shoyu, which would suggest it has an identical manufacturing process, but it’s a byproduct of miso production—it’s the liquid that runs off when pressing miso. Tamari’s use as a seasoning actually predates shoyu in Japan, according to the Japanese Culinary Academy textbook Flavor and Seasonings: Dashi, Umami, and Fermented Foods.
The different production methods for tamari and shoyu, Dunmore notes, means you shouldn’t really think of tamari as gluten-free shoyu, even if tamari can be free of gluten, as it’s primarily made from fermented soy beans and little else. However, for those who avoid ingesting gluten, tamari has emerged as a convenient soy sauce substitute. These days, many tamari-style soy sauces actually contain traces of wheat, though most major soy sauce brands, like San-J, Wan Ja Shan, Eden Organic and Ohsawa, offer gluten-free versions.