SOYA SAUCE LIGHT(A)
The best Chef’s table setting is incomplete without a bottle of authentic natural Soy sauce. Jing Sheng’s soy sauces are produced best with the natural slow brewing process
Under the sun and moon in specialized traditional fermentation vats.
The receipe to JING SHENG’s soy sauce is simple – Soyabean , wheat , seasalt and ageless time. The first draw from the’ moromi’(a mixture of koji and brine) is what is called the Virgin soya sauce or more traditionally Soya Sauce Light(A). It’s rich protein content and natural umami flavour with a salty earthly taste makes it perfect for stir frying fried rice, chowmein or tossing mushrooms,vegetables. It is also amazing dip sauce for any meat.
Under the sun and moon in specialized traditional fermentation vats.
The receipe to JING SHENG’s soy sauce is simple – Soyabean , wheat , seasalt and ageless time. The first draw from the’ moromi’(a mixture of koji and brine) is what is called the Virgin soya sauce or more traditionally Soya Sauce Light(A). It’s rich protein content and natural umami flavour with a salty earthly taste makes it perfect for stir frying fried rice, chowmein or tossing mushrooms,vegetables. It is also amazing dip sauce for any meat.
SOYA SAUCE LIGHT(C)
The second draw from the ‘moromi’ mash are generally thicker and is made to mix with different oriental spices. It’s umami taste and brownish colour adds zing to your cooking dishes. It enhances taste and color to it.
SOYA SAUCE DARK No:1
It is perfect blend of fermented soyabean extract ,salt,molasses and spices.It is slightly sweetish in taste with the goodness of natural umami taste.It adds rich brown colour and flavour to Fried rice, Chowmein, Chilli chicken and other oriental dishes.