The soy is brewed using natural sunlight to ferment the soy, producing a purer flavour with a distinctive aroma. The extra virgin sauce is drawn from the first fermentation, giving it a cleaner flavour.
Stanley Tse, Founder of SeeWoo and president of Chinatown, said: “There are eight main countries producing a range of the soy sauces but I am pleased to say that we are the first to create an Extra Virgin variety.
“The UK has embraced the use of soy sauce in cooking and as a condiment for many years and I am confident that the flavour and versatility of the product will make it an instant favourite with restaurateurs and the public.”
The Extra Virgin Soy Sauce will be exclusive to Pearl River Bridge and distributed by SeeWoo Foods Ltd. Restaurants will be able to order the product from this month by contacting Les Hausen, commercial manager for See Woo. Consumers will then be able to purchase the sauce from See Woo supermarkets in London and Glasgow from January 2012.
