Bring Camill's light soy sauce to your kitchen and start taking your dishes to the next level. A traditional food maker from Zhongshan City, the home of Cantonese cuisine, Camill is one of the few that still produce soy sauce using traditional methods. The natural fermentation process is carried out in closed tanks that are kept under the sun for 3 - 4 months, which results in a light soy sauce that has more depth compared to its Japanese counterparts, full of umami with a bit of roasted aftertaste. Whether you're making authentic Chinese food or just want to add a little something extra to your dish, this light soy sauce is a must.
Country of origin: China
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