Do you know the difference between “sang chau” (light soy sauce) and “lou chau” (dark soy sauce)?“Chau” is a technical term in Cantonese referring to the post-fermentation extraction process in soy sauce production. After light soy sauce is extracted, has caramel added, gets vacuum concentrated, and out comes dark soy sauce featuring a touch of the sweetness and aroma of caramel.How is soy sauce produced?#LeeKumKee uses both the traditional brewing method and cutting-edge technology to produce soy sauce. For example, we are equipped with the world’s first fully automated soy sauce production equipment utilising soybeans and flour as ingredients, not to mention our rigorous quality control mechanism. We craft our soy sauce using only the finest raw materials. The flavour and aroma are of course phenomenal.
