Shinho Japan-Korea Partner Exchange Summit was held successfully

Recently, the 27th China Fisheries & Seafood Expo was held and ended in Qingdao. ZHU SHENG brand that is subordinate to Shinho and focuses on Japanese-style sauce production and development was shown in the expo and attracted many cooperative partners.

Taking advantage of the opportunity, Shinho invited partners to visit production base, exchange ideas and jointly discuss the cutting-edge trend of development and consumption.

The visiting mission firstly went to visit Shinho ZHU SHENG condiment production base--Shenzhou Food Co., Ltd. on the day of activity. Applying traditional fermentation technology and combining modern high-tech means for accurate control, Shinho guarantees the best quality and flavor of every batch of ZHU SHENG miso products.

ZHU SHENG Miso has multiple flavors for your choice, almost covering all miso products. Besides, ZHU SHENG Instant Miso Soup can meet customers' requirement of convenient and rapid life pace in the premise of satisfying their flavor preference and demand.

Later, the visiting mission came to Shinho company and deeply observed the process of soy sauce brewing. They witnessed the soy sauce in different colors in different fermentation stage. The power of fermentation and charm of time was greatly enhanced at that time.

In subsequent culinary experiencing, the visiting mission guests tasted soy sauce ice cream, Xi Guan vinegar drink, HUANG FEI HONG peanuts etc. A cooperative partner on site said: "Seeing is believing. The diversity of Shinho is completely beyond my imagination."

Subsequently, the visiting mission guests went to Shinho headquarters for deep exchange. During the exchange, latest trend of Japanese and Korean condiment market was shown in details, such as less salt, natural fermentation and integrated innovation; besides, the future development of condiment industry was predicted on the basis of industry insight and market demand.

Customers pay attention to health increasingly and condiments shall be more natural, healthy and functional. Besides, quality and flavor of products will be improved by modern high-tech means. Apart from the above, Shinho shared its strategic planning of product development, market expanding and sustainable development. This aimed to cooperate with Japanese and Korean partners to jointly seek new opportunities in condiment industry and push forward the prosperity and development of condiment market.

To help every cooperative partner know product features clearly, Shinho invites professional chefs to show how to use Shinho products.

The miso mackerel with Shinho Less-Salt Oyster Soy Sauce deserves to be especially mentioned. Oyster itself is delicious; the matched less-salt soy sauce and ZHU SHENG miso strengthen original flavor of food materials and give customers rich layering sense.

The successful exchange summit not only deepens the mutual understanding between Shinho and its cooperative partners but also promotes the prosperity and development of regional condiment market. In the future, Shinho will insist on original aspiration, keep a foothold on forefront of the industry and develop more high-quality products. Besides, Shinho will cooperate with peers to actively seek innovative development approach of food industry and catering enterprises, orient customers' demand all the time and push forward the joint development of food industry.