Eighteen Chinese and Japanese cooking sauces — soy, hoisin, oyster, teriyaki, ponzu and more, under one label system for retail shelves, food service and private label programmes.
Chinese classics — XO, hoisin, oyster, char siu, plum, shacha and sweet bean — sit alongside the Japanese pantry — soy, teriyaki, tonkatsu, mirin, ponzu, sushi vinegar, goma dare and yakiniku. Every bottle carries the same cream label, green block and gold rule.
Fills and carton footprints are quoted per order. Every item runs to the same label system and packing discipline, order after order.
Eighteen items across Chinese and Japanese cooking — glass bottle, squeeze bottle and jar. Foreign-trade packing is arranged per order.
Packing details, label files and samples are arranged from the enquiry. The full range — canned vegetables, seafood, meat and fruit, plus sauces and spices — is on the website.
