Bang Bang

The soy sauce is brewed from soybean, wheat and brine, with a little sugar and caramel for colour. It is dark, salty and full of savoury flavour, somewhere between a light and a dark soy. The squeezy bottle and pointed nozzle make it easy to control, which suits cooks who season straight into a hot wok.

It sits in cooking sauces in our pickles, pastes and sauces department, alongside other soy, chilli and Asian sauces.

Soy sauce is the base of Indo-Chinese cooking. Add a splash to chilli chicken, gobi manchurian, chilli paneer and vegetable fried rice, or toss it through Hakka noodles with spring onion, garlic and a little vinegar. A few drops also lift a plain omelette or a bowl of instant noodles. For the spice side of those dishes, try an Indo-Chinese masala.

Close the cap after use and keep the bottle in a cool cupboard. For rice to serve with it, see jasmine rice.