Premium Light Soy Sauce (Wei Ji Xian)
醤油界のトップスター！アミノ酸が爆発する「特級生抽」
Description
The highest premium grade of 'Sheng Chou' (light soy) starring in Chinese supermarket soy sauce aisles. Uses only first-press soybeans, spiked with kelp, shiitake, and yeast extract to maximize 'umami' (Xian Wei). Hugely popular in modern Chinese homes because this one bottle perfects any flavor.
Classification: Everyone, Condiment, Basic Seasoning, Soy Sauce, Light Soy, Umami Soy, Premium
Shops selling Premium Light Soy Sauce (Wei Ji Xian)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Wheat
- Salt
- Sugar
- Yeast extract
- Kelp extract
Instructions
- [Typical Uses]
- Pour raw over cold salads to achieve pro-level flavor.
- Drizzle as a finishing sauce over fried eggs or steamed fish.
- Use as a stir-fry base, perfecting the flavor without needing extra bouillon powder (Ji Jing).
Learn more Substitutes, pairings, tips
Key spices
Sharp saltiness of Sheng Chou combined with intense dashi-like umami and sweetness
Substitutes at Japanese supermarkets
Substitute with JP 'Kombu Soy Sauce', 'Oyster Soy Sauce', or dashi-infused soy sauce
Pairing
Liangban (All cold salads) / Steamed Fish / Fried Rice
Trivia
Major brands like 'Haitian' and 'Chubang' compete fiercely in this grade. Supported especially by youth as the magical soy sauce that 'makes anyone a good cook'.
Eating tips & etiquette
'Xian' means 'umami/freshness' in Chinese. Since heating destroys its aroma, splashing it at the end of a stir-fry or using it raw as a dip is the best way to taste its umami.
Allergen
Soybeans, Wheat