ingredients

Made from fermented soy beans, soy sauce is used as a condiment and an ingredient in many foods. Soy sauce is made by the soy beans being cleaned, soaked then steamed and mixed with yeast culture and wheat flour. The mixture is then fermented for up to 2 years before being filtered and bottled. There are three types of soy sauce on the market.

Light Soy Sauce this is the first extraction, it has a more delicate flavour, is light in colour and has more flavour of the bean. Used for seafood and chicken, vegetables and soups.

Dark Soy Sauce is left to mature further and caramel is added so it develops a sweeter, darker and stronger flavour. Dark soy is ideal for red meats.

Regular this is a blend of the light and dark soy sauce.