Poon's Premium First Extract Soy sauce
Awarded 2 stars by the The Guild of Fine Foods in 2023
Our soya sauce is pressed from non-GMO beans, planted in the fertile soil of Kaohsiung in Southern Taiwan, a rich agricultural area known for its sunshine and temperate climate. The soya beans are sowed in September and harvested in December and for the rest of the year, the farmers rotate different vegetable crops that best benefit the soil. The beans are then frozen and the soya sauce is pressed to order. The wheat used in the fermentation process is an heritage variety, naturally low in gluten.
Commercially produced soya sauce is often pressed from the husks of soya beans from which the oil has been extracted. Beans are also pressed several times by most soya sauce producers.
Our soya sauce is pressed only once, extracting the purest essence of the soya bean. It is the soya sauce equivalent of extra virgin, cold-pressed olive oil. Fermented naturally using traditional methods, without chemical catalyst or acceleration, Poon’s Premium First Extract Soya Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping.
Ingredients
Water, soybean (non-GMO), wheat, salt, yeast extract. Allergens in bold.
Allergens
Produced in a kitchen that handles eggs, fish, gluten, milk, molluscs, soya and sulphites.
