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Description
Kōmi, Japanese Soy Sauce Sachets, x 400The Soy Sauce Sachet for High Volume Sushi Service For a busy takeaway or delivery operation, loose soy sauce is a problem: it spills, it over pours, and it cannot travel. Kmi soy sauce sachets solve all three. Each flat 5ml sachet holds a measured portion of Kmi koikuchi dark soy, sealed, clean and ready to drop into a box. This 400 sachet case is the workhorse format for sushi bars, takeaways and caterers that get through soy by the thousand without
The Soy Sauce Sachet for High-Volume Sushi Service
For a busy takeaway or delivery operation, loose soy sauce is a problem: it spills, it over-pours, and it cannot travel. Kōmi soy sauce sachets solve all three. Each flat 5ml sachet holds a measured portion of Kōmi koikuchi dark soy, sealed, clean and ready to drop into a box. This 400-sachet case is the workhorse format for sushi bars, takeaways and caterers that get through soy by the thousand without wanting to think about it.
More from the Kōmi soy range: gluten-free tamari soy sauce, gluten-free teriyaki sauce and fish-shaped soy sachets (x500).
Why Chefs Choose This
- Portion control: 5ml per sachet means the same soy per cover, with no over-pouring or waste across a busy service
- Sealed and hygienic: each portion is sealed until opened, so nothing dries out or cross-contaminates
- Travels clean: flat sachets sit flat in a delivery bag and do not leak the way an open pot does
- Bulk economy: 400 per case keeps the cost per portion low and cuts how often you reorder
How to Use
- Takeaway and delivery: one or two sachets per box, the standard for UK sushi operations
- Platters and catering: scatter alongside a platter for clean, self-service portioning
- Self-service counters: drop in a bowl at the till and let customers take what they need
- Bento and lunch trade: sealed sachets survive a packed lunch or a courier run intact
醤油 — Koikuchi, the everyday soy
Soy sauce is shoyu (醤油), and koikuchi (濃口, dark soy) is the all-purpose standard, the style that accounts for most of what Japan uses and the one a customer expects with sushi. It is brewed from soybeans and wheat with koji and salt, fermented and aged to a balanced, salty-savoury depth that suits raw fish without overpowering it. Kōmi's koikuchi is that everyday benchmark in a single-serve format, made for Kōmi by a family that has brewed soy in Japan for eighteen generations. The sachet is simply the practical answer to serving it at volume.
Learn more: The SushiSushi Soy Sauce Guide
What soy sauce do sushi takeaways use?
The standard is a clean koikuchi dark soy, salt-forward but rounded, that complements raw fish rather than dominating it, and for takeaway it needs to come in a sealed single-serve format. Kōmi's sachets fit exactly that: a dependable koikuchi at a 5ml portion, sealed for transit. For an operation doing volume, the value is in consistency and labour, every plate gets the same soy, and no one is decanting bottles or wiping up spills. It is one of those background products that simply has to work, every box, every day.
Product Details
| Type | Soy sauce sachets, koikuchi (濃口, dark soy) |
| Brand | Kōmi |
| Sachet Volume | 5ml |
| Pack Quantity | 400 sachets |
| Format | Flat single-serve sachets |
| Origin | Japan |
| Storage | Ambient, cool and dry |
Flat sachets or fish-shaped soy bottles, which should I choose?
Both hold a single portion of Kōmi soy; the difference is format and feel. These flat 5ml sachets are the most economical and the most compact, ideal for high-volume takeaway, delivery and catering where cost per portion and packing space matter. The fish-shaped soy sauce sachets are the recognisable tare-bin format with a twist cap, a more characterful touch for a sit-in box or a branded presentation. Many operations keep both for different jobs.
How many sachets will I need per order?
One sachet per individual sushi box is the usual standard, with two or three for a sharing platter. A 400-sachet case therefore covers roughly 400 individual orders, which for a busy sushi bar is around one to two weeks of service depending on volume. Keeping a case to hand means you are never caught short mid-shift.
What is koikuchi soy sauce?
Koikuchi (濃口) is the standard dark soy sauce of Japan, the all-purpose style used for most cooking and for dipping. It is brewed from roughly equal parts soybeans and wheat with koji and salt, fermented and aged to a deep, balanced flavour that is salty and savoury without being harsh. It is the soy a diner expects alongside sushi and sashimi, which is why it is the right choice in a service sachet.
Shipping Notes
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