Poon's London Premium First Extract Soy Sauce 250ml

Soy Sauce

Poon’s London Premium First Extract Soy Sauce 250ml is a naturally fermented, first pressed soy sauce made for cooks who care about depth, balance and provenance. Awarded two stars at the Great Taste Awards in 2023 and praised by Delicious Magazine, it is pressed from non GMO soy beans grown in the fertile soil of Kaohsiung in southern Taiwan, a region known for its sunshine and temperate climate.

Unlike many commercially produced soy sauces, which are made from defatted husks and pressed several times, this soy sauce is extracted only once. That single pressing captures the purest essence of the whole bean, resulting in a clear, layered flavour with savoury richness, gentle sweetness and a clean salinity. The fermentation uses a heritage wheat variety and follows traditional methods without chemical acceleration.

Think of it as the extra virgin olive oil of soy sauce. It is refined enough to use as a dipping sauce for dumplings or sashimi, yet robust enough to season stir fries, broths and marinades. A small splash can transform steamed greens, bring balance to fried rice or add depth to a simple noodle dish. If you are searching for premium soy sauce for cooking and dipping, this is a bottle that delivers clarity and complexity in equal measure.

Key Features:

• 250ml bottle.
• Great Taste Award two star winner 2023.
• First extract soy sauce pressed only once.
• Made from non GMO soy beans grown in Kaohsiung, southern Taiwan.
• Naturally fermented using traditional methods.
• Heritage wheat used in the fermentation process.
• Versatile for dipping, seasoning and cooking.

Recipe Inspiration:

• Classic soy dipping sauce: Serve in a small dish with a splash of rice vinegar and a few drops of sesame oil for dumplings or dim sum.
• Steamed greens with premium soy: Drizzle lightly over steamed pak choi or tenderstem broccoli with hot oil and sliced garlic.
• Taiwanese style beef noodle soup: Use as the base seasoning for broth, layering with star anise and ginger for depth and warmth.
• Simple soy glazed salmon: Brush over salmon fillets before roasting for a savoury glaze that balances sweetness and salt.

What does first extract soy sauce mean?

First extract means the soy sauce is taken from the initial pressing of the fermented mash. This produces a clearer, more aromatic liquid with greater concentration, rather than a diluted blend from multiple pressings.

How is naturally fermented soy sauce different from chemically produced soy sauce?

Naturally fermented soy sauce develops flavour over time through traditional brewing, creating complexity and layered aromas. Chemically produced versions are made quickly using acid hydrolysis, which can produce saltiness but lacks the same depth and rounded character.

Why does origin matter in soy sauce production?

The climate and soil influence the quality of the soy beans. In southern Taiwan, warm sunshine and crop rotation support healthy bean growth, contributing to the final flavour. Careful harvesting and pressing to order also help preserve freshness and integrity in the finished sauce.

Ingredients:

Water, SOYBEAN (non-GMO), WHEAT, Salt, Yeast Extract, May contain CRUSTACEANS, SESAME and SULPHITES.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.