SeeWoo launches first Extra Virgin Soy Sauce

By Luke Nicholls

- Last updated on GMT

Related tags: Fermentation

SeeWoo's brewing method uses natural sunlight to ferment the soy producing a purer, richer flavour with a very distinct aroma
SeeWoo's brewing method uses natural sunlight to ferment the soy producing a purer, richer flavour with a very distinct aroma
SeeWoo, the UK’s largest supplier of Oriental foods to wholesale, retail and restauranteurs, are launching the first Extra Virgin Soy Sauce in the UK.

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.

Related topics: New Products, Food

Related news

Show more

Related products

show more

Restaurant magazine – digital edition

Restaurant magazine – digital edition

William Reed Business Media | 01-May-2020 | Sponsored Link

In light of the current circumstances and many businesses being closed during this period, Restaurant magazine will temporarily be going digital only....

Restaurant Media Pack 2020

Restaurant Media Pack 2020

William Reed Business Media | 27-Jan-2020 | Technical / White Paper

The Restaurant portfolio continues to be the essential source of news and information for those working within the restaurant industry, helping to navigate...

Sustainability Report

Sustainability Report

William Reed Business Media | 27-Jun-2019 | Technical / White Paper

Six areas to make your restaurant more sustainable.

From growing herbs on the wall to using ethical dairy suppliers, we run-down the key...

Creative development in the kitchen

Creative development in the kitchen

Nestlé Professional | 19-Jun-2019 | Technical / White Paper

Produced by Restaurant magazine in partnership with Nestlé Professional’s CHEF® brand, Creative Development in the Kitchen explores how high-profile chefs...

Related suppliers

Spotlight

Follow us

Hospitality Guides

View more

Featured Suppliers

All suppliers