Light soy sauce or shèng chóu is a translucent, thin-bodied fermented liquid condiment made from soybeans, wheat, salt, and water. The emergence of this specific liquid can be traced back to the widespread use of soybean pastes in the Han and Tang dynasties, where the savory liquid byproduct was eventually siphoned off and developed into a standalone seasoning. Unlike meat-based sauces used in earlier eras, this legume-based alternative gained prominence due to its high glutamic acid content and its suitability for diverse dietary requirements across East Asia. Preparation begins with steaming soybeans and mixing them with roasted wheat to serve as a growth medium for Aspergillus oryzae or Aspergillus sojae molds. This mixture, known as qū, is then submerged in a brine solution and kept in large fermentation vats, often exposed to sunlight to facilitate the enzymatic breakdown of proteins into amino acids. The light version is the first extract taken from this process, harvested after several months of aging before any significant thickening or darkening occurs. A specific property of light soy sauce is its high sodium concentration combined with a low viscosity, which allows it to penetrate food surfaces quickly without altering the natural color of the ingredients. It is served both as a fundamental seasoning during the cooking process and as a cold dipping sauce. It is most frequently eaten with steamed seafood, blanched vegetables, and dumplings, where it provides a sharp, salty umami profile. Functional food pairings include white-fleshed fish, which benefit from the sauce's ability to highlight delicate flavors, and lean meats like chicken. Beverage pairings include lightly oxidized oolong teas or pale lagers, which provide a crisp finish that cleanses the palate of the high salt content inherent to the condiment.
Soy sauce or jiàng yóu is a fermented liquid condiment produced from soybeans, wheat, salt, and water, originating in China during the Han Dynasty. It evolved from ancient meat-based fermented pastes known as jiàng, which transitioned toward a legume-based production model due to the increasing availability of soybeans and the influence of vegetarian Buddhist practices. The development reached a technological plateau during the Song Dynasty, where the liquid byproduct was systematically separated from the solids to create a refined seasoning. Preparation begins with steaming soybeans and roasting wheat, which are then inoculated with a mold culture, typically Aspergillus oryzae or Aspergillus sojae, to create kōji or qū. This mixture is combined with a saltwater brine and transferred to fermentation vats where enzymes break down the proteins into amino acids and the starches into simple sugars over a period of several months to years. The resulting liquid is extracted, pasteurized, and filtered to produce light soy sauce (shèng chóu), or aged further with the addition of molasses to create dark soy sauce (lǎo chóu). A specific chemical property of jiàngyóu is its high concentration of glutamic acid, which triggers the umami taste receptors on the human tongue. Unlike many other fermented condiments, high-quality jiàng yóu relies on the Maillard reaction occurring slowly at ambient temperatures to develop its dark pigmentation and complex aroma compounds. The condiment is used both as a cooking ingredient and a table seasoning across every province of China and throughout the global Chinese diaspora. It is utilized in the "red braising" technique to provide color and savory depth to proteins, and it is frequently served as a dipping sauce for dumplings or cold appetizers. Common food pairings include steamed fish, where the salinity of the sauce enhances the delicate flavors of the seafood, and stir-fried vegetables where the sugars in the sauce undergo caramelization. For beverage pairings, jiàng yóu-heavy dishes are often accompanied by Shàoxīng rice wine, which shares similar fermentation metabolites, or roasted oolong teas that provide a tannic structure to balance the savory intensity of the fermented soy.
Dark soy sauce, known in Mandarin as lǎo chóu, is a viscous, fermented condiment that is primarily used to impart a deep mahogany color and a savory-sweet depth to cooked dishes. Its development followed the establishment of light soy sauce as a primary seasoning, appearing as a specialized derivative through extended maturation and the addition of specific thickening agents. The manufacturing process begins with a base of fermented soybeans and roasted wheat, which undergoes a significantly longer aging period than standard soy sauce, often ranging from several months to years. During this time, a non-enzymatic browning known as the Maillard reaction occurs between the amino acids and reducing sugars, resulting in the development of complex aromatic compounds and a naturally darker pigment. Most commercial versions are further modified through the inclusion of molasses or caramel color, which increases the total dissolved solids and creates a syrup-like consistency that is capable of adhering to the surfaces of proteins and starches. A specific property of dark soy sauce is its lower salt concentration relative to light soy sauce, despite its more intense visual appearance and pungent aroma. It contains a high concentration of nitrogenous compounds and esters that provide a "sauce-like" and slightly smoky flavor profile when exposed to high heat. The condiment is served almost exclusively as a cooking ingredient rather than a table seasoning, utilized most notably in the "red braising" (hóngshāo) technique to glaze meats. It is also a critical component in stir-fried noodle dishes like beef chow fun, where it provides the characteristic dark color and a subtle caramelized sugar notes. Functional food pairings include fatty meats like pork belly, where the sauce's acidity and savory notes balance the lipid content, and starchy vegetables like potatoes or taro. For beverage pairings, the robust and earthy profile of dark soy sauce is complemented by aged Shàoxīng rice wines or full-bodied black teas, such as Pu-erh, which share similar fermentation-derived metabolites.
Kecap manis is a sweetened, syrupy soy sauce originating from the island of Java in Indonesia, distinguished by its high sugar content and viscous texture. The development of this condiment occurred following the introduction of soy sauce by Chinese immigrants to the Indonesian archipelago, where the local abundance of palm sugar led to the adaptation of the savory original into a sweet variant suited to the regional palate. By the mid-19th century, commercial production was established in cities like Tangerang and Kudus, utilizing specific local ingredients that deviated from continental Asian soy sauce formulas. Preparation begins with the standard fermentation of black soybeans and roasted grain in a brine solution using Aspergillus molds to create a savory base known as kecap asin. This liquid is then boiled with a high ratio of gula jawa, or coconut palm sugar, often reaching up to 50 percent of the final volume, which creates a thick, molasses-like consistency through caramelization and moisture reduction. During the boiling phase, aromatics such as star anise, galangal, lemongrass, and cloves are frequently added to the mixture to infuse it with botanical volatile oils. A specific property of kecap manis is its ability to act simultaneously as a seasoning and a glaze due to the high density of complex sugars which undergo the Maillard reaction rapidly when exposed to high heat. It is served as a fundamental base for marinades, a finishing glaze for grilled meats, and a table condiment. The sauce is consumed daily throughout Southeast Asia, forming the core flavor profile of national dishes such as nasi goreng and mie goreng, and is often served alongside sate as a dipping sauce combined with bird's eye chilies and shallots. Food pairings involve savory and spicy proteins like grilled chicken or lamb, where the sweetness of the sauce mitigates the heat of capsicum, and fermented soy products like tempeh. Beverage pairings include jasmine tea, which provides a floral astringency to cut through the sugar density, or refreshing citrus-based drinks like es jeruk to balance the deep, earthy umami of the caramelized soy.
Kioke shoyu is a soy sauce fermented and matured in large wooden barrels, usually made from Japanese cedar, using a brewing method that has become increasingly rare in modern Japan. Known locally as kioke-jikomi shoyu, it is distinguished by its complex aroma, deep umami flavor, and the microorganisms living in the wooden barrels and surrounding brewery environment. The sauce is generally made from soybeans, wheat, salt, and water, although ingredients vary according to the type of shoyu. Unlike most modern Japanese soy sauces, which are fermented in industrial tanks, kioke shoyu develops in wooden vessels that may remain in use for a century or longer. The wood provides a habitat for yeasts and lactic acid bacteria that contribute to fermentation, giving individual breweries distinctive flavor characteristics.
Kioke shoyu is not an additional official variety of soy sauce but a production method applicable to several established types, including koikuchi, usukuchi, tamari, and saishikomi. Its color, sweetness, saltiness, and intensity therefore vary, although many examples have a rich savory character and lingering aroma.
Soy sauce developed in Japan from fermented soybean seasonings introduced and adapted over several centuries. By the Muromachi period (1336–1573), preparations resembling modern shoyu were becoming established, while commercial production expanded during the Edo period (1603–1868). Wooden barrels were widely used for fermenting soy sauce, miso, vinegar, and other products because they were durable and repairable. Important brewing centers developed in Yuasa in Wakayama Prefecture, Tatsuno in Hyogo Prefecture, and the Kanto region, while Shodoshima Island in Kagawa Prefecture became particularly associated with wooden-barrel production. Brewing expanded on Shodoshima during the late eighteenth century, supported by salt production, maritime transport, and access to major markets. During the twentieth century, larger manufacturers increasingly replaced wooden barrels with industrial tanks, which were easier to maintain and operate on a large scale. Wooden-barrel fermentation declined because of its labor requirements, lengthy maturation, limited production capacity, and the shortage of skilled barrel makers.
Today, less than one percent of Japanese soy sauce is produced in wooden barrels, although a small number of breweries continue using the method. Shodoshima remains an important center, with a substantial proportion of Japan's surviving soy sauce fermentation barrels located on the island. The barrels, known as kioke, are constructed from thick cedar planks secured with bamboo hoops rather than nails or glue. Some are made using mature Yoshino cedar, valued for its strength and durability. The vessels can hold thousands of liters of fermenting mash and may remain in service for more than a hundred years. Over time, their surfaces develop microbial communities associated with the individual brewery, contributing to differences between producers using similar ingredients.
Brewing begins with soybeans that are soaked and steamed, while wheat is roasted and crushed. The ingredients are combined and inoculated with Aspergillus oryzae or related koji molds, which produce enzymes that break down proteins and starches. After approximately two or three days, the resulting koji is mixed with saltwater and transferred into the wooden barrels, forming a fermenting mash called moromi. During maturation, enzymes continue breaking down the ingredients, while yeasts and lactic acid bacteria produce organic acids, alcohols, and aromatic compounds. The mash is periodically stirred, while temperature and seasonal changes influence microbial activity. Fermentation commonly lasts one to two years, although some producers age their soy sauce considerably longer. Yamaroku Shoyu on Shodoshima is a recognized producer of long-aged wooden-barrel soy sauces, including Kikubishio and Tsurubishio.
Once fermentation is complete, the moromi is pressed to separate the liquid soy sauce from the remaining solids. The extracted sauce may then be filtered and pasteurized before bottling, although unpasteurized versions are also produced. Finished kioke shoyu ranges from reddish brown to very dark brown, with aromas that may include roasted grain, caramel, dried fruit, fermented soybeans, mild acidity, and earthy notes. Its umami flavor comes largely from amino acids, including glutamate, released during fermentation. The balance of saltiness, sweetness, acidity, bitterness, and aroma depends on the ingredients, brewing method, and type of shoyu. Wooden barrels do not automatically produce darker or stronger soy sauce, nor does longer aging guarantee higher quality. Their importance lies in providing a distinctive fermentation environment. Efforts to preserve Japanese barrel-making craftsmanship have also developed on Shodoshima, where producers and craftspeople construct new cedar barrels and teach the specialized techniques required to maintain them.
Kioke shoyu is used like other high-quality Japanese soy sauces, both as a condiment and in cooked dishes. Its flavor is particularly suited to sashimi, sushi, chilled tofu, grilled fish, steamed vegetables, and freshly cooked rice. It is also used in dipping sauces, noodle broths, simmered dishes, marinades, and glazes, often combined with dashi, mirin, sake, sugar, or vinegar. Darker examples complement grilled beef, yakitori, braised pork, and mushrooms, while lighter styles work well with delicate seafood and vegetables.
Kioke shoyu is produced by small and medium-sized breweries across Japan, with notable examples from Shodoshima, Wakayama, Shimane, and Gunma. It is sold through specialty food shops, brewery stores, restaurants, and international retailers. Dishes seasoned with kioke shoyu can be accompanied by dry sake, Japanese lager, or green tea, depending on the main ingredients. Its defining characteristic remains wooden-barrel fermentation, which allows individual breweries to develop soy sauces shaped by their ingredients, microorganisms, and brewing practices.
Tương đen is a thick, dark, sweet-savory soybean sauce widely used in Vietnam, especially in southern Vietnamese cooking, where it appears alongside phở, fresh spring rolls, bò bía, meatballs, grilled meats, and a number of noodle dishes. The name literally means “black sauce,” and in everyday Vietnamese it is commonly used for hoisin-style sauce, although Vietnamese tương đen is not limited to one standardized formula. At its base are soybeans or fermented soybean paste, combined with salt and a sweetening ingredient such as sugar or molasses; commercial and household versions may also contain wheat, starch, garlic, vinegar, sesame, spices, or chili. Its closest historical relative is Chinese hoisin sauce, particularly the southern Chinese styles that entered Vietnamese cooking through long-standing Chinese influence and migration, but the condiment developed its own uses and regional forms in Vietnam. Rather than functioning mainly as a cooking glaze, as hoisin often does in Chinese cooking, Vietnamese tương đen became especially important as a table sauce and dipping condiment. This is particularly visible in southern phở culture: tương đen and chili sauce are commonly placed on restaurant tables in Ho Chi Minh City and other southern areas, while they are far less characteristic of northern phở service. In Gia Lai, tương đen developed another particularly strong local identity through phở khô Gia Lai, or “two-bowl phở,” in which the dry noodles and their toppings are served separately from the broth. The noodles are mixed with tương đen, soy sauce, fried shallots, and other seasonings before being eaten, making the sauce an essential component rather than an optional condiment. Pleiku also has its own established style of tương đen. Local producer Ngọc Hòa traces its production there to Nguyễn Hữu Cường, who moved from Đà Nẵng to Pleiku in 1979 and later began making a local sauce because tương đen used in the area was being supplied from Ho Chi Minh City. The Pleiku version is made from soybeans, coarse salt, and sugarcane molasses, producing a sauce that is salty, mildly sweet, rich in fermented soybean flavor, and closely associated with phở khô. Making tương đen begins with soybeans that are cooked and fermented, allowing their proteins and starches to break down and develop the savory flavor characteristic of fermented bean sauces. Salt controls the fermentation and provides the basic seasoning, while sugar or molasses balances the pronounced saltiness and gives the finished sauce its characteristic dark color and rounded sweetness. The fermented soybean base is then cooked and ground or strained, depending on the desired texture. Some versions remain slightly coarse, while commercially bottled sauces are usually smooth and glossy. Starch may be added to create a thicker consistency, and garlic, vinegar, sesame, or spices can be incorporated according to the producer and intended use. The resulting sauce should be dense enough to cling to noodles or food being dipped into it but fluid enough to mix easily with other condiments. In Vietnam, tương đen is frequently adjusted at the table rather than used straight from the bottle. For gỏi cuốn, it may be heated or mixed with additional sugar, garlic, chili, peanuts, or peanut butter to produce a richer dipping sauce. With phở, it can be added directly to the bowl in small amounts or placed in a separate dipping dish with tương ớt for pieces of beef and meatballs. With phở khô Gia Lai, it is mixed directly through the drained rice noodles so that each strand is coated before bites are alternated with spoonfuls of the accompanying broth. The balance of sweetness and fermentation also makes tương đen useful with bò viên, grilled pork, roasted meats, fried foods, and bò bía, where its concentrated flavor works particularly well against fresh herbs, rice paper, vegetables, and mild starches. Although tương đen is often casually translated simply as hoisin sauce, the Vietnamese term is broader in practice: imported Chinese hoisin, Vietnamese commercial “tương ăn phở,” and locally made fermented soybean sauces such as those from Pleiku can all appear under the same name while differing noticeably in sweetness, seasoning, thickness, and fermentation character. It is most strongly associated with southern Vietnam and with Gia Lai, but bottled versions are now available throughout the country and are commonly kept as an everyday condiment. It is normally eaten in small amounts as a dip, noodle seasoning, or table sauce rather than as a separate food. Fresh spring rolls, southern-style phở, phở khô Gia Lai, bò viên, bò bía, and grilled pork are among its most characteristic food pairings.
Yangjo-ganjang is a naturally brewed Korean soy sauce produced through the fermentation of a mixture containing soybeans, wheat, and salt brine. It is categorized as a high-quality variety of modernized soy sauce in South Korea, distinguished from chemically processed or blended alternatives by its reliance on biological maturation. The methodology for this specific variety emerged in the late 19th and early 20th centuries during the transition to industrial food production in the Korean peninsula. It was influenced by the introduction of Japanese brewing techniques that utilized wheat as a primary carbohydrate source to promote the growth of Aspergillus oryzae and facilitate the development of a sweeter, more aromatic liquid. The preparation begins with the steaming of soybeans and the roasting of wheat, which are then inoculated with mold spores to create a starter culture. This mixture is combined with a salt solution and placed in temperature-controlled tanks where it undergoes fermentation for a period typically lasting six months to one year. During this time, enzymes break down proteins into amino acids and starches into sugars, resulting in a complex, slightly fruity aroma and a deep reddish-brown color. A unique technical requirement for a product to be labeled as yangjo-ganjang in Korea is the total nitrogen (TN) content, which serves as an index of the umami and protein concentration within the sauce. It is served most effectively in uncooked applications or light seasoning roles where its delicate aroma can be preserved. Common uses include dipping sauces for raw seafood, dressing for fresh salads, or a final seasoning for stir-fried dishes. Because heat can dissipate the more subtle aromatic compounds, it is often added at the very end of the cooking process. Yangjo-ganjang is eaten in households and restaurants as a premium tabletop condiment and is a standard accompaniment for raw fish and tofu. It pairs well with crisp, dry white wines or chilled sake, as the acidity of the beverages balances the rich savory profile of the naturally brewed liquid.
Gaeryang ganjang is a modernized Korean soy sauce characterized by a production method that incorporates wheat and specialized microbial cultures to achieve a consistent, sweeter flavor profile. It is the most widely consumed variety of soy sauce in South Korea today and is often referred to simply as "regular" soy sauce on commercial labels. The development of this product began in the late 19th century, specifically following the Japan-Korea Treaty of 1876, which led to the establishment of industrial brewing facilities in port cities like Busan and Incheon. These factories introduced a method of brewing that differed from local household practices by mixing soybeans with roasted wheat or barley and inoculating the mixture with Aspergillus oryzae. This industrial approach was further solidified during the 20th century to meet the demands of rapid urbanization and the need for mass-produced food staples. The preparation involves a controlled fermentation process where the blend of legumes and grains is ripened using specific yeast and mold strains in a saline solution. This accelerated method allows the sauce to reach maturity much faster than solely soybean-based varieties, often within a few months. After fermentation, the liquid is filtered, pasteurized, and frequently blended with sweeteners such as corn syrup or sugar to enhance its palatability and provide a glossy finish. In serving, gaeryang ganjang is utilized for its high sugar content and deep color, which make it suitable for heat-based cooking. It is the primary choice for stir-frying, braising meats, and creating marinades for dishes like bulgogi or galbi, as the sugars caramelize under heat to create a rich glaze. A specific distinction of this sauce is its classification into two sub-types: yangjo ganjang, which is naturally brewed, and jin-ganjang, which in the modern industrial context typically refers to a blend of brewed sauce and acid-hydrolyzed vegetable protein. It is eaten as an everyday condiment throughout Korea and is a standard ingredient in restaurant kitchens. The sauce pairs effectively with grilled proteins and oily fish, as the sweetness balances the fats. It is also a common base for dipping sauces served with pajeon or mandu. Beverage pairings typically include light lagers or clear distilled spirits like soju, which provide a neutral background that allows the savory and sweet notes of the sauce to remain prominent.
Jin-ganjang is a highly concentrated, dark liquid condiment from Korea that represents the most aged tier of fermented soybean sauce. It is characterized by a thick, syrupy consistency, a deep black hue, and a flavor profile dominated by intense umami and natural sweetness with a significantly mellowed salinity. The development of this aged variety is the result of long-term storage practices in the Korean peninsula, where specific batches of soy sauce were set aside to mature for a minimum of five years, with some varieties aging for decades or even centuries. This process relies on the slow interaction between the fermented liquid and the porous walls of earthenware onggi, which allow for gradual evaporation and oxygen exchange. The preparation begins with the standard guk-ganjang process, involving the fermentation of soybean-only meju blocks in a salt brine. After the initial extraction of the liquid, it is placed in dedicated crocks for extended maturation. Over a period of five years or more, the water content decreases while the concentration of amino acids and complex sugars increases. During this time, constant Maillard reactions occur, which transform the proteins into melanoidins, giving the sauce its signature color and viscous texture without the addition of caramel coloring or thickeners. A specific property of jin-ganjang is that as it ages, the sharp bite of the salt diminishes, and the liquid develops a complex aromatic profile similar to aged balsamic vinegar or fortified wine. It is served in small quantities as a finishing element or a specialized dipping sauce, as its flavor is too potent for general soup seasoning. It is frequently eaten with raw vegetable sticks, high-quality grilled meats, or used as a restorative ingredient in specialized medicinal cuisines. Because of the long production time and the significant volume lost to evaporation, it is often treated as a valuable family asset or a gourmet specialty. Jin-ganjang is eaten as a flavor accent in refined Korean meals and is often paired with deep, earthy beverages such as aged persimmon vinegar drinks or koshu-style rice wines. The high density of the sauce also makes it a suitable companion for robust teas like pu-erh, which can match its fermented depth.
Jung-ganjang is a medium-aged Korean soy sauce that occupies the middle tier of the guk-ganjang classification system, originating from the Korean peninsula. It is a liquid condiment characterized by a balanced profile of salinity and sweetness, with a color that is darker than young soup soy sauce but lighter than deeply aged varieties. The existence of this specific aging stage is a result of the long-term fermentation practices developed in Korean households and commercial breweries, where the natural evaporation of water and the gradual breakdown of proteins over time create distinct flavor profiles at different year intervals. Jung-ganjang is typically categorized as sauce that has been aged for three to four years in earthenware onggi crocks. The preparation begins with meju blocks made of boiled and fermented soybeans, which are submerged in a salt brine. Following the initial extraction of the liquid, it is boiled and then returned to the crocks for multi-year maturation. During the three to four years of aging, the concentration of amino acids increases through proteolysis, and the liquid undergoes Maillard reactions that deepen its hue and introduce complex aromatic compounds. A specific attribute of jung-ganjang is its versatility; it possesses enough salt to season food effectively but has developed enough natural sugars and umami to provide depth without the sharp edges of younger sauces. It is served primarily as a seasoning for braised dishes, known as jorim, and for marinating meats where a moderate level of color and flavor intensity is required. It is also used in the preparation of seasoned side dishes that include root vegetables or mushrooms, providing a rich glaze when reduced. Jung-ganjang is eaten as a standard culinary component in both home cooking and professional Korean kitchens. It is commonly paired with hearty ingredients like beef, burdock root, or tofu. Regarding beverage pairings, it is often consumed with medium-bodied rice wines like yakju or toasted grain teas such as hyeonmi-cha, which align with the savory, fermented characteristics of the medium-aged liquid.
Do You Bo is a Taiwanese soy sauce brand rooted in traditional, long-term natural fermentation and a strong commitment to local sourcing. The brand focuses on producing soy sauce without industrial shortcuts, allowing soybeans and wheat to ferment over several months to develop depth, balance, and a naturally layered umami profile.
This slow maturation process results in a rounded texture, moderate salinity, and subtle notes of toasted grain and caramelized undertones.
Do You Bo works with non-GMO soybeans and wheat sourced in Taiwan, emphasizing traceability and raw material quality. Production combines traditional fermentation techniques with modern hygiene and quality control standards to ensure consistency across batches.
The portfolio includes classic brewed soy sauce as well as reduced-salt and specialty variations designed to suit different culinary applications.
Positioned in the premium segment, Do You Bo is intended not only for everyday Asian cooking but also for contemporary gastronomy, where soy sauce is used to enhance depth in marinades, broths, dressings, and vegetable or meat-based dishes. The brand’s identity is built around authenticity, transparency, and respect for fermentation craftsmanship rather than mass industrial production.
Haitian is China’s largest producer of soy sauce, oyster sauce, and other fermented seasonings, with roots that trace back to traditional workshops of the 16th century in Foshan, Guangdong Province. Its product range covers a broad selection of seasonings - from various types of light and dark soy sauce to oyster sauce, marinades, and modern ready-to-cook sauces designed for global markets.
Haitian is regarded as a benchmark brand in its category due to its consistent quality, adaptability to both domestic and international consumers, and continuous technological innovation in production. The brand has a strong export presence and serves as one of the key gateways for introducing authentic Chinese flavors to international gastronomy.
Thuần Chay Gò Công is a Vietnamese producer of fermented soybean products based in the Gò Công Đông district of the Mekong Delta. Its production facility is located in Tân Tây commune in Tiền Giang Province. The company specializes in soy sauces and fermented pastes intended for vegetarian diets. Production is based on a traditional manual fermentation process that lasts more than 36 months for certain products. The primary ingredients are soybeans, sea salt, and water, while red beans and brown glutinous rice are also used to make the fermented paste. During maturation, the products are exposed to natural temperature fluctuations, sunlight, and humidity. This process contributes to their pronounced aroma, dark color, and complex balance of salty and sweet flavors. Thuần Chay Gò Công is a small regional producer whose identity is built around extended fermentation and the preservation of traditional soybean-processing methods.
Lee Kum Kee is a Hong Kong-based manufacturer of sauces and condiments and one of the world's oldest and most recognized Asian food brands. Founded in 1888 by Lee Kum Sheung, the company originated after he accidentally invented oyster sauce, which remains its flagship product and one of the most influential ingredients in Chinese cuisine. Over more than 130 years, Lee Kum Kee has grown into a global company offering more than 300 sauces and seasonings, including soy sauces, hoisin sauce, XO sauce, chili sauces, marinades, cooking oils and ready-to-use recipe sauces. The company operates production facilities in China, Hong Kong, Malaysia and the United States, while distributing its products to more than 100 countries and regions worldwide. Lee Kum Kee places a strong emphasis on food safety, quality control and sustainable manufacturing practices, combining traditional recipes with modern production technology. Its products are widely used by both home cooks and professional chefs and have become staples in Asian restaurants around the world. With a heritage spanning more than a century, Lee Kum Kee is widely regarded as one of the leading global ambassadors of authentic Chinese cuisine and a symbol of quality and culinary tradition.
Kowloon Soy Company is one of Hong Kong's oldest soy sauce manufacturers and the city's last remaining producer to continue making premium soy sauce using traditional sun fermentation in large ceramic jars. Founded in 1917 under the name Mee Chun, the company adopted the name Kowloon Soy Company during the Japanese occupation of Hong Kong and has retained it ever since. Its production is based on naturally fermenting non-GM soybeans in salt brine for several months, allowing the sauce to develop a deep, complex umami flavor without the use of rapid industrial processing methods. In addition to light and dark soy sauces, the company produces oyster sauce, hoisin sauce, fermented soybean products, vinegar and traditional Chinese condiments. Remaining committed to small-batch craftsmanship despite competition from large industrial brands, Kowloon Soy Company is widely regarded as a guardian of Hong Kong's culinary heritage. Its products are valued by both professional chefs and home cooks for their authentic flavor, traditional production methods and consistently high quality, making the company an enduring symbol of artisanal soy sauce production in Hong Kong.
Quy Nguyên is a Vietnamese company specializing in the production and distribution of traditional Vietnamese food products. It was founded by the Buddhist monk Thích Tuệ Hải, who serves as the abbot of Long Hương Pagoda in Đồng Nai Province. The company was officially registered in Ho Chi Minh City in April 2011. Its production activities are associated with Long Hương Pagoda in Nhơn Trạch District. The product range includes brown rice, brown rice products, fermented soy sauces, miso, sesame products, roasted rice tea, kudzu starch, and various plant-based blends. One of its best-known products is Tamari Nguyên Dương Trường Niên. This sauce is made from soybeans, sea salt, water, and a fermentation culture without added sugar or preservatives. Fermentation and maturation take more than three years and occur in containers exposed to sunlight. Quy Nguyên also produces a garlic-infused tamari and long-aged miso.
Ngọc Hòa is a Vietnamese producer of traditional dark soybean sauce based in Pleiku, Gia Lai Province. The production workshop is operated by Nguyễn Hữu Cường, who learned soybean fermentation techniques from producers in Ho Chi Minh City and other parts of southern Vietnam. After returning to Gia Lai, he established his own workshop in 2004 and developed a dark sauce specifically suited to the local culinary tradition of phở khô Gia Lai. Soybeans are the main raw material and are first steamed before being spread in shallow trays and fermented for seven to ten days. The fermented soybeans are then transferred to larger containers where they continue to mature with coarse salt. Molasses is added during the final stage, contributing to the sauce’s dark color, thick consistency, and characteristic sweet and savory flavor. The production process combines traditional fermentation with equipment developed by the producer to provide more consistent heating and automatic stirring. Ngọc Hòa produces several hundred kilograms of dark sauce per day, with production increasing during periods of higher demand. The sauce is distributed through markets, restaurants, and establishments serving phở khô in Gia Lai and neighboring provinces.
Bango is one of Indonesia’s most iconic brands of kecap manis, the thick, sweet soy sauce that has been a staple of the country’s cuisine since 1928. It is made from just a few natural ingredients - mallika black soybeans, water, salt, and palm sugar - without artificial colors, flavor enhancers, or additives, which contributes to its clean, balanced flavor.
The sauce is known for its syrupy texture, rich caramel notes, and pronounced umami profile, making it essential in marinades, stir-fries, grilled dishes, and a wide range of traditional Indonesian recipes. Now owned by Unilever Indonesia, Bango benefits from modern production standards and nationwide distribution while maintaining its original simplicity and character.
For many, it represents the true taste of Indonesian cooking and remains a foundational ingredient in countless dishes.
Hương Sen is a Vietnamese producer of soy sauce and fermented soybean paste based in Long Xuyên in An Giang Province. The production facility was established by Lê Văn Bàng in 1997 following his many years of experience in traditional soybean processing. The business began as a small local producer whose products were sold primarily within An Giang Province. Its current range includes soy sauce, fermented whole soybeans, and vegetarian alternatives to fish sauce. Hương Sen produces soy sauce by fermenting whole soybeans soaked in a salt solution. During this process, the natural soybean proteins gradually break down and create compounds responsible for the sauce’s salty and umami character. The producer adopted this method to replace an earlier process based on treating defatted soybean meal at high temperatures. Production takes place in a closed system with hygiene and quality controls. The finished soy sauce has a dark brown color, a moderately thick consistency, and balanced salinity. It can be used as a dipping sauce, an ingredient in marinades, or a seasoning for rice, noodles, vegetables, and tofu.
Kraft Heinz is a global food and beverage company formed by the merger of Kraft Foods Group and H.J. Heinz Company in 2015.
The company produces a variety of hot sauces through its Heinz brand, including Heinz Tabasco and Heinz Hot Sauce. Kraft Heinz operates across numerous countries and its products are widely distributed in both retail and foodservice channels.
Awards
World Championship Cheese Contest - Best of Class
(2024)
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