Beni Shoga Factory

All of  our products are from our own ginger planting farm, and now sells to all over the world including Japan, EU, America, Asia and Africa.  From last year, we have developed natural sushi ginger and sushi ginger without MSG and Aspartame According to the market demand. We endeavor to offer healthy sushi foods to the people around the world and glad to provide samples.

Quick Details:

raw material: tender ginger

certification: BRC, IFS, ISO,HACCP,KOSHER,HALAL,FDA

package:1kg-bags,190g-bottled,360gbottled,3g-10gminipacked, 20lbs barrels,20g-30g bags,doypacked, any other package as the clients required.

delivery time:15days

brand: the clients' brand or OEM or our own brand-Future

color:white/pink

capacity:500 000ctns/month

Certification

R&D centre

Production line

Ginger planting farm

Sewage disposal facility

Tips:

Types of sushi. Clockwise from top-left: nigirizushi, makizushi, temaki

The common ingredient in all types of sushi is vinegared sushi rice. Fillings, toppings, condiments, and preparation vary widely.

Note that due to rendaku consonant mutation, sushi is spelled with a z instead of an s whenever a prefix is attached, such as in nigirizushi for instance.

Chirashizushi

Chirashizushi with raw ingredients

Chirashizushi (?????, "scattered sushi", also referred to as barazushi) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make.[citation needed] It is eaten annually on Hinamatsuri in March.

Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients in an artful arrangement.

Gomokuzushi (Kansai-style sushi) consists of cooked or uncooked ingredients mixed in the body of rice.

Sake-zushi (Kyushu-style sushi) uses rice wine over vinegar in preparing the rice, and is topped with shrimp, sea bream, octopus, shiitake mushrooms, bamboo shoots and shredded omelette.