Payment Terms | T/T |
Supply Ability | 100 cartons+3+days |
Delivery Time | 1-3days |
Packaging Details | 43g*100 pcs/carton |
Product name | JIACHUBAO SFB WASABI |
SPECIFICATION PER CTN | 43g*100 pcs |
Carton Size | 40.5*31*16.5 |
G.W | 6.7kg |
Net Weight | 43g |
Country Of Origin | China |
Flavor | Spicy |
Main Ingredient | Sorbitol liquid, lactose, water, horseradish, edible vegetable oil,salt, edible flavor, microcrystalline cellulose, mono-diglycerin fatty acid ester, D-isoascorbate sodium, citric acid, Xanthan gum, sodium metabisulfite, beta-carotene, tartrazine, bright b |
Usage | Seasoning |
Usage Instructions | For cold dishes in summer |
Form | Paste |
Shelf Life | 12 months |
Storage | Store in a cool, dry place |
Port | NANSHA GUANGZHOU |
Brand Name | JIACHUBAO |
Model Number | 43g |
Certification | HACCP,HALAL,FDA |
Place of Origin | CHINA |
View Detail Information
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Product Specification
Payment Terms | T/T | Supply Ability | 100 cartons+3+days |
Delivery Time | 1-3days | Packaging Details | 43g*100 pcs/carton |
Product name | JIACHUBAO SFB WASABI | SPECIFICATION PER CTN | 43g*100 pcs |
Carton Size | 40.5*31*16.5 | G.W | 6.7kg |
Net Weight | 43g | Country Of Origin | China |
Flavor | Spicy | Main Ingredient | Sorbitol liquid, lactose, water, horseradish, edible vegetable oil,salt, edible flavor, microcrystalline cellulose, mono-diglycerin fatty acid ester, D-isoascorbate sodium, citric acid, Xanthan gum, sodium metabisulfite, beta-carotene, tartrazine, bright b |
Usage | Seasoning | Usage Instructions | For cold dishes in summer |
Form | Paste | Shelf Life | 12 months |
Storage | Store in a cool, dry place | Port | NANSHA GUANGZHOU |
Brand Name | JIACHUBAO | Model Number | 43g |
Certification | HACCP,HALAL,FDA | Place of Origin | CHINA |
High Light | OEM wasabi seasoning powder ,Sushi wasabi seasoning powder ,Wasabi green paste for sushi |
Mustard sauce is a common condiment with a strong, pungent aroma and a refreshing taste, often used as a seasoning for cold dishes in summer. It is made from mustard powder, wasabi, horseradish, or other types of powders through a fermentation process and blending. There are many varieties of mustard sauce, including Chinese yellow mustard sauce, Japanese green wasabi sauce, French mustard sauce, and American mustard sauce, among others.
Product Name | SPECIFICATION PER CTN | Packaging | Dimension(cm) | GW(kg) | MOQ |
JIACHUBAO Qiangba Wasabi | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
JIACHUBAO 99 Wasabi | 43g*30 | tube+carton | 25*15.5*16 | 2.1 | 10 cartons |
JIACHUBAO SFB Wasabi | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
JIACHUBAO KVM Wasabi | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
JIACHUBAO Changbenjiang Wasabi | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
JIACHUBAO 2 IN 1 Wasabi And Soy Sauce | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
JITAILANG Wasabi | 43g*100 | tube+carton | 40.5*31*16.5 | 6.7 | 10 cartons |
FAQ
1. Are you a factory or trading company?
Yes, we are a factory in China GUANGDONG province.
2. What is the MOQ?
10 cartons
3. what Is the production and delivery time?
Most of the products are always in stock in our warehouse.Generally, we need 3-5 days to prepare. OEM products the lead time is 15 days, which depends on your requirements of the products.
4. What is your payment term?
We accept 60% T/T deposit before production and 40% T/T balance.
5. How is the cost for the sample?
The sample are free, but we need you to pay the freight.
6, Can I customize the products?
Yes, you can. You can provide your detailed requirement to our factory to make your product.
7, Do I need to make a mould in your factory before making special customized products?
You can communicate with sales manager for details
Company Details
Business Type:
Manufacturer,Distributor/Wholesaler,Exporter,Seller
Year Established:
2005
Total Annual:
15000000-20000000
Employee Number:
150~200
Ecer Certification:
Verified Supplier
WELCOME TO JIACHUBAO FOODS Guangzhou JI... WELCOME TO JIACHUBAO FOODS Guangzhou JI...
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