Soy Sauce dates back over 3,000 years ago when Chinese monks first discovered the hidden flavor of soybeans as a vegetarian alternative for meaty sauces. The soybeans were naturally fermented under sunlight to create a rich and powerful sauce, full of umami and salty flavors. This is still the way we make it today and how we always will.
With over 132 years of history in Chinese cooking and culture, Lee Kum Kee is an expert in producing great-tasting, high quality, and authentic Chinese Soy Sauces. Every bottle of Lee Kum Kee Soy Sauce is made from the best-handpicked soybeans, produced to the strictest quality control standards without using any added preservatives. By using traditional recipes and methods, Lee Kum Kee Soy Sauce is loved by chefs, Michelin starred restaurants, and families around the world – this is the real Soy by Lee Kum Kee!
Naturally brewed and perfect for seasoning or marinade, with a delicate soy bean taste and umami flavour
Ideal for adding a deep colour to dishes, with a sweet hint of soy
Brewed naturally using a double fermentation process for extra richness and flavour
A treacly sauce, perfect for dressing everything from rice to noodles and dim sum
What’s the difference between light and dark soy sauce?
With subtle differences in flavour and colour, choosing the right soy sauce will make a world of difference to your recipes.
Take a look at our handy guide to help you tell the difference between light and dark soy sauce, and which recipes to use them in.