When it comes to Asian, Japanese and Chinese cooking Soy Sauce really is a staple for the kitchen larder. Commonly used as a base in marinades, sauces and stir fries, Soy Sauce is made from fermented soya beans with the addition of salt, wheat flour and sugar. The key difference between dark and light soy is dark soy has a richer flavour and thicker texture, making it ideal for sauces and marinades. This is in contrast to Light Soy Sauce which is thinner with a lighter appearance and saltier flavour.
|Ingredients:||Water, Extract of Soya Beans 29%, Salt, Wheat Flour, Sugar 9%|
|Allergens:||Product contains Wheat and Soya.|
|Minimum Shelf Life:||12 Months|
|Nutritional Information||Per 100g|