Dark Soy Sauce (Lao Chou) is a deeply coloured soy sauce used in Chinese and East Asian cooking. It is significantly darker, thicker and richer in umami than regular light soy sauce. PRB Dark Soy Sauce is made from soybeans, wheat flour, salt, sugar and water, fermented and aged for 100 days using traditional methods. Much like balsamic vinegar or aged cheese in Europe, a longer ageing period produces a more complex and layered flavour. It is primarily used in braised and stir-fried dishes to impart a deep colour and rich umami to ingredients. While its saltiness may be slightly lower than light soy sauce, the salt content remains high — use in moderation.

Yes, PRB Dark Soy Sauce is suitable for both Vegans and Vegetarians. It contains no ingredients of animal origin. The full ingredient list is: Water, Soybeans, Salt, Sugar, Wheat Flour, Caramel Colour, Sulphur Dioxide (Preservative). Please note that this product is not gluten-free and is therefore not suitable for those with a wheat allergy or coeliac disease. Halal certification has not been confirmed at this time — please take note if you require a Halal-certified product.

Yes. In accordance with EU food labelling regulations (EU 1169/2011 Annex II), this product contains the following three allergens: ① Gluten — from Wheat Flour; ② Soybeans; ③ Sulphites / Sulphur Dioxide — used as a preservative. Under EU regulations, Sulphur Dioxide must be declared as an allergen when present at levels above 10 mg/kg. Additionally, the manufacturing facility may handle milk, peanuts, crustaceans/shrimp and molluscs, so there is a potential risk of cross-contamination. If you have any of these allergies, please check carefully before consuming.

Yes, PRB Dark Soy Sauce is a traditional fermented food, naturally fermented for 100 days. Fermentation is a natural process in which micro-organisms break down the components of raw ingredients, generating new flavours and aromas. It is the same principle by which cheese, wine and sauerkraut in Europe develop their complex, deep character. PRB Dark Soy Sauce ages soybeans and wheat for 100 days using traditional methods, building a rich umami that goes far beyond simple saltiness. This umami adds overall depth and complexity when the sauce is used in cooking.

Before opening, store in a cool, dry place away from direct sunlight. After opening, we recommend sealing the cap tightly and refrigerating. As a large-format 1.8 L product, quality can be maintained for several months when refrigerated after opening. Soy sauce has a naturally high salt content which acts as a preservative, but it is best used as soon as possible after opening. After each use, wipe the mouth of the bottle clean before storing. For precise nutritional information and salt content, please refer directly to the product label.