About Soy Sauce

What is soy sauce?

Soy sauce is a fermented seasoning traditionally made from soybeans, wheat, water and salt. Through fermentation, these simple ingredients develop the savory, aromatic flavor known as umami.

Soy sauce can do much more than season Asian dishes. It can add depth to marinades, steaks, burgers, roasted vegetables, salad dressings, sauces and dips.

What is traditional Chinese soy sauce?

Traditional Chinese soy sauce is made through fermentation rather than simply mixing ingredients together for flavor and color.

Kangwang uses an old-style brewing method where soybeans and wheat ferment over time. This naturally develops aroma, color, and savory depth.

What is soy sauce made of?

Traditional soy sauce is made primarily from soybeans, wheat, water and salt.

Kangwang uses whole soybeans, not defatted soybeans or soybean meal.
This keeps more of the soybean’s natural parts in the fermentation process.

How is soy sauce made?

Soybeans and wheat are prepared for fermentation, combined with salt water and allowed to ferment over an extended period.

During this process, the ingredients gradually develop the color, aroma and umami flavor associated with traditionally brewed soy sauce.

About Kangwang Soy Sauce

Is Kangwang light soy sauce or dark soy sauce?

Neither.

Kangwang is a traditional all-purpose soy sauce and is not divided into the modern categories of light soy sauce and dark soy sauce.

One bottle can be used both for seasoning and adding natural color to food.

It works for cooking, marinating, dipping, dressing and finishing.

What makes Kangwang soy sauce different?

Kangwang soy sauce is naturally fermented for more than 300 days using whole soybeans, wheat, water and salt.

Its flavor, aroma, and color develop during fermentation. It does not rely on post-brewing blending to shape its final character.

The result is a naturally developed soy sauce with layered umami, a rich aroma and broad everyday versatility.

Why does Kangwang use whole soybeans?

Kangwang uses whole soybeans instead of defatted soybeans or soybean meal.

Whole soybeans keep their natural oils and other parts.These help during the long fermentation process.They create a richer aroma and a more layered flavor.

Is Kangwang soy sauce blended after fermentation?

Kangwang’s traditional soy sauce lets its core flavor, aroma, and color come from brewing and fermentation.It does not rely on post-fermentation blending to create its character.

This reflects our philosophy of keeping traditional soy sauce simple.

What ingredients are in Kangwang soy sauce?

Kangwang traditional soy sauce is made from four essential ingredients:

Whole Soybeans · Wheat · Water · Salt

How long is Kangwang soy sauce fermented?

Kangwang soy sauce is naturally fermented for more than 300 days.

Giving fermentation time allows aroma, color and savory complexity to develop gradually.

Where is Kangwang soy sauce made?

Kangwang soy sauce is brewed in Yangzhou, Jiangsu, China, at our traditional soy sauce brewery.

How long has Kangwang been making soy sauce?

Kangwang's brewery began producing soy sauce in 1979 and continues to preserve traditional brewing practices today.

Nutrition & Dietary Questions

How many soy sauce calories are there?

Soy sauce calories are relatively low because soy sauce is usually used in small amounts.

Kangwang soy sauce contains approximately 70 calories per 100 g, or about 7 calories per 10 g serving.

What is the nutrition of soy sauce?

The nutrition of soy sauce mainly includes sodium, carbohydrates and a small amount of protein.

Kangwang soy sauce contains approximately:

  • 70 calories per 100 g

  • 2.8 g protein per 100 g

  • 11 g carbohydrates per 100 g

  • 2,567 mg sodium per 100 g

Actual intake depends on how much soy sauce you use.

Is soy sauce vegan?

Kangwang soy sauce is made with soybeans, wheat, water and salt and contains no animal-derived ingredients.

Does soy sauce have gluten?

Yes. Kangwang soy sauce contains wheat and is therefore not gluten-free.

Does soy sauce contain soy?

Yes. Whole soybeans are one of the main ingredients in Kangwang soy sauce.

Is soy sauce high in sodium?

Soy sauce is a salty seasoning and contains sodium, so portion size matters.

Because of its concentrated savory flavor, a relatively small amount can add significant flavor to a dish.

Cooking with Kangwang

What can I use Kangwang soy sauce for?

Kangwang is an all-purpose soy sauce, so one bottle can be used for:

  • Steak and meat marinades

  • Burgers

  • Grilled chicken

  • Roasted vegetables

  • Salad dressings

  • Dipping sauces

  • BBQ sauces

  • Pan sauces

  • Soups and stews

  • Seafood

  • Rice and grain bowls

  • Finishing sauces

It can be used anywhere you want more savory depth and umami.

Can I use soy sauce for steak marinade?

Yes. Soy sauce for steak marinade works especially well because it adds saltiness and deep savory flavor at the same time.

Kangwang pairs well with garlic, black pepper, olive oil, honey, mustard, or herbs in steak and beef marinades.

Can I use soy sauce on steak?

Yes.

A small amount of Kangwang soy sauce can be brushed on steak while cooking. You can mix it into a pan sauce. You can also add it after cooking for extra umami.

It can also be mixed with butter, garlic or black pepper for a simple steak sauce.

Can soy sauce be used in salad dressing?

Yes.

Soy sauce works particularly well in vinaigrettes because it adds saltiness and umami at the same time.

Try mixing Kangwang with olive oil, lemon juice or vinegar, mustard, and a bit of honey.
This makes a simple, savory salad dressing.

Can I use soy sauce for grilled chicken?

Yes.

Kangwang mixes well with olive oil, garlic, honey, lemon, or herbs. Use it as an easy marinade for grilled or roasted chicken.

Can soy sauce be used in BBQ sauce?

Yes.

Adding soy sauce to barbecue sauce boosts savory flavor. It also balances sweet ingredients like brown sugar, honey, or molasses.

Can I add soy sauce to burgers?

Yes.

A small amount can be mixed into ground beef before cooking or added to caramelized onions, mushrooms or burger sauce.

Soy sauce adds umami without making the burger taste distinctly like an Asian dish when used in moderation.

Can soy sauce be used with roasted vegetables?

Yes.

A little Kangwang soy sauce mixed with olive oil works well on roasted vegetables.Try it on mushrooms, potatoes, Brussels sprouts, carrots, broccoli, and more.

Can soy sauce be used as a dipping sauce?

Yes.

Because Kangwang is an all-purpose traditional soy sauce, you can use it as a dip.You can also mix it with vinegar, mustard, chili, garlic, olive oil, or citrus.

Does soy sauce need to be refrigerated?

For the best product quality after opening, follow the storage instructions printed on the Kangwang bottle.

Keep the bottle tightly closed and avoid prolonged exposure to heat and direct sunlight.

Buying & Business

Where can I buy Kangwang soy sauce?

Kangwang soy sauce is available through our official website.

Shipping availability may vary by location.

Is Kangwang available in the United States?

Kangwang is developing its presence in the U.S. market. Availability and shipping options can be checked through our official website.

Can restaurants use Kangwang soy sauce?

Yes.

Because Kangwang adds seasoning, color, and flavor, it works in many restaurant dishes.You can use it for marinating, dipping, and finishing.It is not limited to Chinese cuisine.

Do you work with restaurants, retailers or distributors?

Yes.

We welcome inquiries from restaurants, retailers, specialty food stores, distributors and importers interested in traditional Chinese fermented soy sauce.

Does Kangwang offer wholesale?

Wholesale and distribution cooperation may be available depending on the market and order requirements.

Please contact Kangwang directly for business inquiries.

About Kangwang

Kangwang Sauce Garden, part of Jiangsu Kangwang Food Co., Ltd., was founded in 1979 in Nanyao, Xi'anfeng Town, Baoying County, Yangzhou.

For nearly half a century, under the stewardship of Mr. Liang Yongzheng, we have devoted ourselves to brewing soy sauce, vinegar, and other condiments, holding fast to a time-honored craft passed down for over a century.

This craft is now recognized on the Jiangsu Provincial Intangible Cultural Heritage list.

Our Original-Extract Soy Sauce

Soy sauce is the soul of Kangwang. Each May, the mash is laid into vats, where it rests for over 300 days—sun by day, dew by night—turned by hand with patient care. The Maillard reaction unfolds slowly and naturally, drawing out deep, rich umami.

Every drop of this original extract is taken directly from the vat, then gently sterilized and bottled through modern technology. Zero additives. Deep amber. An extraordinary soybean aroma and a mellow, layered sauce fragrance—meeting China's premium-grade soy sauce standard.