CONDIMENT D'ASSAISONNEMENT ASIATIQUE DE SAUCE SOJA SHOYU PREMIUM BOUTEILLE NOIRE Modèle 3D

Description

High-quality 3D assets at affordable prices — trusted by designers, engineers, and creators worldwide. Made with care to be versatile, accessible, and ready for your pipeline.

Included File Formats
This model is provided in 14 widely supported formats, ensuring maximum compatibility:
• - FBX (.fbx) – Standard format for most 3D software and pipelines
• - OBJ + MTL (.obj, .mtl) – Wavefront format, widely used and compatible
• - STL (.stl) – Exported mesh geometry; may be suitable for 3D printing with adjustments
• - STEP (.step, .stp) – CAD format using NURBS surfaces
• - IGES (.iges, .igs) – Common format for CAD/CAM and engineering workflows (NURBS)
• - SAT (.sat) – ACIS solid model format (NURBS)
• - DAE (.dae) – Collada format for 3D applications and animations
• - glTF (.glb) – Modern, lightweight format for web, AR, and real-time engines
• - 3DS (.3ds) – Legacy format with broad software support
• - 3ds Max (.max) – Provided for 3ds Max users
• - Blender (.blend) – Provided for Blender users
• - SketchUp (.skp) – Compatible with all SketchUp versions
• - AutoCAD (.dwg) – Suitable for technical and architectural workflows
• - Rhino (.3dm) – Provided for Rhino users

Model Info
• - All files are checked and tested for integrity and correct content
• - Geometry uses real-world scale; model resolution varies depending on the product (high or low poly)
• • - Scene setup and mesh structure may vary depending on model complexity
• - Rendered using Luxion KeyShot
• - Affordable price with professional detailing

Buy with confidence. Quality and compatibility guaranteed.
If you have any questions about the file formats, feel free to send us a message — we're happy to assist you!

Sincerely,
SURF3D
Trusted source for professional and affordable 3D models.

More Information About 3D Model :
**PREMIUM SHOYU SOY SAUCE DARK BOTTLE ASIAN SEASONING CONDIMENT**

Premium Shoyu Soy Sauce is a high-grade, traditionally fermented liquid condiment central to East Asian, particularly Japanese, gastronomy. The term *shoyu* (醤油) is the specific Japanese designation for soy sauce, distinguishing it by often incorporating an approximately equal ratio of soybeans and wheat in its composition, resulting in a complex, balanced flavor profile significantly different from traditional Chinese soy sauces.

**I. Definition and Classification**

The designation "Premium" signifies that the product has been manufactured using the *Honjōzō* (naturally brewed) method, adhering to processes that involve traditional fermentation over an extended period, typically six months to several years. This contrasts with commercially produced, non-premium soy sauces that may utilize accelerated chemical hydrolysis (acid-hydrolyzed vegetable protein) to expedite production. Premium shoyu is characterized by depth of flavor (umami), natural color development, and aromatic complexity derived solely from microbial activity.

While "Shoyu" encompasses several varieties, the premium classification usually refers to *Koikuchi Shoyu* (dark or regular soy sauce), which accounts for the vast majority of Japanese production and use. *Koikuchi* is characterized by its reddish-brown hue and robust flavor, providing both salinity and a rich source of glutamates.

**II. Composition and Manufacturing**

The foundational ingredients for Premium Shoyu are soybeans, wheat, salt, and water. The process initiates with the preparation of *kōji* (malt starter), where cooked soybeans (often steamed or boiled) are mixed with roasted and crushed wheat. This mixture is inoculated with the essential mold, *Aspergillus oryzae* or *Aspergillus sojae*.

Following the initial cultivation period, the *kōji* mixture is transferred to fermentation vats and combined with a saline solution (salt brine) to form a mash known as *moromi*. This *moromi* undergoes a dual-stage fermentation and aging process. Yeast and lactic acid bacteria consume the sugars and proteins broken down by the *kōji* enzymes, producing ethyl alcohol, organic acids, and various volatile aromatic compounds, which contribute to the sauce’s distinctive sensory profile and preservative qualities. The prolonged aging process under controlled temperature is crucial for developing the characteristic deep umami flavor inherent in premium products. Once maturation is complete, the *moromi* is pressed, filtered, pasteurized, and packaged.

**III. Sensory Profile and Application**

A premium shoyu exhibits a translucent, deep mahogany color and a medium viscosity. The flavor is a precise balance of the five basic tastes: prominent umami (due to high free amino acid content), salinity, moderate bitterness, mild sweetness (from residual sugars), and slight acidity. Its aromatic profile includes notes of cocoa, sherry, and toasted grain.

As an Asian seasoning condiment, premium shoyu is versatile, utilized both in cooking (simmering, sautéing, marinades) and as a tabletop condiment or dipping sauce (e.g., for sushi, sashimi, or dumplings). Its natural flavor enhancement properties allow it to elevate the inherent taste of ingredients without overpowering them.

**IV. Packaging and Storage**

The standardized use of a **Dark Bottle** (typically dark glass or opaque PET plastic) is a critical element of professional packaging for premium condiments. This packaging serves a functional purpose: mitigating the photo-oxidation induced by exposure to ultraviolet and visible light. Light exposure can rapidly degrade the complex flavor esters and color compounds of naturally brewed soy sauce, leading to quality loss, including a dulling of the aroma and a shift in color. Dark bottling ensures the preservation of the sauce’s intended quality and shelf stability until the point of consumer use.

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KEYWORDS: Shoyu, Premium, Honjōzō, Soy Sauce, Condiment, Asian Seasoning, Umami, Fermentation, Koikuchi, Kōji, Aspergillus oryzae, Moromi, Dark Bottle, Traditional Brewing, Japanese Cuisine, Seasoning, Liquid Condiment, Amino Acids, Glutamate, Natto, Wheat, Salinity, Flavor Enhancer, Food Science, Gastronomy, Preservation, Packaging, Oxidation Prevention, Culinary Staple, High-Grade.