Get Saucy with Lee Kum Kee
Spice up dinnertime with Lee Kum Kee's range of tasty soy sauces.
Bring your tastebuds alive with Lee Kum Kee's range of soy sauces. Made from non-GM soy beans with no added preservatives, the sauces bring a hit of umami, sweetness and saltiness to everything from stir-fries to braises. The entire soy range is suitable for vegetarians and vegans.
Lee Kum Kee Premium Soy Sauce, which has no added flavourings, colourings or MSG, is an excellent all-round soy sauce, suitable for marinades, stir-frying, seasoning and dipping. Flavoursome and delicately balanced, its multiple applications offer high convenience.
If you’re after a deeper colour, Lee Kum Kee Premium Dark Soy Sauce is the one for you. This darker, thicker sauce offers a hint of sweetness and a subtle soy flavour – ideal attributes in rich stews, casseroles and braises.
Lee Kum Kee Gluten Free Soy Sauce offers all the attributes of Lee Kum Kee Premium Soy Sauce, without the gluten. Coeliacs can rest easy using this flavourful, sauce in marinades, stir-fries, dipping sauces and seasoning applications.
For those watching their sodium intake, Lee Kum Kee Salt Reduced Soy Sauce is the ideal choice. This MSG-free sauce contains 40 per cent less sodium than Lee Kum Kee Premium Soy Sauce, without compromising on taste. It provides rich soy flavour and mouth-watering umami without packing in the salt.
Meanwhile, Lee Kum Kee Seasoned Soy Sauce for Dumpling is a unique sauce, made from light soy sauce, vinegar, garlic, chilli and sesame oil. It's perfect for dipping, seasoning and serving with noodles.
Pick up a Lee Kum Kee soy sauce at a supermarket near you today – your tastebuds will love you!
Available at supermarkets nationwide, Asian grocers and specialty stores.
Facebook: @LeeKumKeeNZ
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.