Thai-Choice Natural Soy Sauces are ingredients that have great character. It is made from premium selected soy beans that are mixed with roasted grain (wheat, rice or barley) and slowly aged by natural fermentation process for several months. Once the aging process is completed the mixture is filtered and bottled.

Other's soy sauces are synthetically manufactured, produced in a matter of days through a hydrolytic reaction and seasoned with corn syrup, caramel, coloring, salt and water. They lack the savoury flavour of slowly aged and naturally brewed soy and often have a metallic (chemical) taste.

The full name of 3-MCPD is 3-monochloropropane-1,2-diol. It is a chemical additive derivated from soy bean products. It is reported that it might cause human cancer. The European Commission has adopted a regulatory limit of 0.02 mg/kg for 3-MCPD  in soy sauce and HVP (Hydrolysed Vegetable Protein) based on a 40% dry matter content. This regulation has come into force since April 2002. Our Soy Sauce complies with the EU standard. Enjoy only the best Thai-Choice Natural Soy Sauces.

There are two basic types of soy sauce used in traditional Thai cuisine, light and dark.

• Dark soy sauce is aged much longer than light soy sauce, giving it a brownish-black colour, a much thicker texture and generally not as salty as light soy sauce. It usually gives the dishes a distinctive colour.
• Light soy sauce has a lighter colour and has a saltier flavour. It can be used in dishes without darkening them.

Thai-Choice naturally fermented soy sauces are especially good for any of your stir-fry dishes, marinates or basted on your steaks, seafood, and chicken. It is also used in soups and salad dressings and sprinkled over steamed vegetable.