Soy sauce is the cornerstone seasoning of the Asian kitchen, a salty, savoury, umami rich liquid produced by the patient fermentation of soybeans, grain, and brine. Dark and glossy, aromatic and deeply flavourful, it seasons, colours, and rounds out dishes across countless cuisines, from a simple dipping bowl for sushi and dumplings to the backbone of marinades, glazes, dressings, stir fries, and braises.

The traditional Regular soy sauce is brewed in the time honoured way, from soybeans and roasted grain fermented with koji culture and brine, developing a full, well rounded flavour that balances saltiness with a savoury, gently sweet depth. It is the everyday workhorse a kitchen reaches for constantly, dependable across every application from the pass to the prep bench.

For guests who avoid wheat, the Gluten Free version delivers the same savoury, umami character but is made without any wheat, so it can be served with confidence to those with coeliac disease or a gluten intolerance. It behaves just like the regular sauce in the kitchen, allowing a single seasoning to serve the whole dining room without compromise. Both are supplied in practical bottle and bulk formats for consistent, high volume service.

Why choose Sea House Soy Sauce?

• Two options, one seasoning. A traditional brewed soy sauce and a certified gluten free version, side by side.
• Rich, savoury umami. Naturally fermented for a deep, well rounded, salty savoury depth.
• Endlessly versatile. For dipping, marinades, glazes, dressings, stir fries, and braises alike.
• Inclusive service. The gluten free option lets one kitchen cater safely to wheat free and coeliac guests.
• Formats for every kitchen. Offered in a 1L bottle and an 18L bulk container for high volume use.