Signature Sauce

Five-Spice Soy Sauce

Name: Five-Spice Soy Sauce
Brand: Oriental Bite Co.

Warm & Aromatic

Five spices — star anise, cassia, clove, Sichuan pepper and fennel — are slow-simmered into light soy sauce with rock sugar and a touch of rice wine. Mellow and balanced sweet-savoury, it gives plain ingredients a Chinese soul as a dip, bowl drizzle or noodle dressing.

Ingredients

Star AniseCassia BarkCloveSichuan PepperFennelLight Soy SauceRock SugarRice Wine

Nutrition Facts (per 15g)

kcal

0.8g

protein

5.6g

carbs

fat

0.1g

fiber

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HOW IT'S MADE

How It's Made

From spice ratios to slow reduction, every step follows traditional Chinese sauce craft — low-heat simmering instead of deep-frying — to keep the spices' true character.

Five-spice soy sauce — made in the Oriental Bite kitchen

From our kitchen

STEP 01

Blend Five Spices

Star anise, cassia, clove, Sichuan pepper and fennel are blended in a classical ratio and soaked in warm water for 10 minutes to wake their aroma.

STEP 02

Slow Simmer Spices

Spices go into the pot with light soy, rock sugar and rice wine, simmered on the lowest heat for 30 minutes so the woody spice and savoury soy fully marry.

STEP 03

Strain & Reduce

Spices are strained out and the liquid reduced on low heat until it coats the spoon — a deep amber, rich but not harsh.

STEP 04

Bottle & Rest

Cooled, bottled and sealed, it rests at room temperature overnight for the flavour to settle. Keeps two weeks refrigerated; best enjoyed soon after opening.

Chef's Note — Liang Wei, Culinary Director

Oriental Bite Test Kitchen · culinary specialist

One spoon, less salt

A good sauce should carry a bowl, not drown it. We built this one on star anise, cinnamon and clove so a single spoonful does the work bottled soy can't — all the savor, a fraction of the salt.

A jar lives in my fridge permanently. Grains, protein, even a quick dip for dumplings — it turns plain steamed veg into a dinner I actually want.

When to Enjoy

A dish built for the moments your body asks for clean fuel

Meal-Prep Staple

One jar transforms a week of plain steamed meals.

Flavor Boost

A single spoonful carries a whole bowl.

Healthy Dipping

A clean dip for veg and protein instead of mayo.

How to Enjoy & Store

How to serve it, how to keep it, and who it suits best

How to serve

Use as a finishing sauce, salad dressing or dipping sauce. A little goes a long way, so start small and add to taste.

Storage

Keep refrigerated after opening, and use a clean spoon each time so it stays fresh for longer.

Who it's for

For anyone cutting sodium and sugar without giving up flavour — and for lifting plain protein and vegetables into a real meal.

Oriental Ingredients & Their Nature

Every ingredient here is chosen for its xing wei — its nature and flavour — and for what Chinese food therapy has traditionally used it for.

Five-Spice Five-spice

Warm · Pungent and sweet

A warming blend of star anise, cinnamon, clove, fennel and Sichuan pepper — traditionally used to warm the middle and lift rich food.

Sesame Sesame

Neutral · Sweet

Traditionally used to nourish the liver and kidneys.

Ginger Ginger

Warm · Pungent

Traditionally used to warm the middle, disperse cold and settle the stomach.

Shiitake Shiitake

Neutral · Sweet

Traditionally used to support qi and the stomach, and prized for its deep savoury flavour.

Nature, flavour and traditional use follow classic Chinese food-therapy references (traditional materia dietetica). This is food, not medicine — we describe how an ingredient is traditionally used, and make no claim to treat or cure anything.

KUNG FU PRINCIPLE

Five-spice is the warming hand of the Chinese kitchen — it makes plain food taste tended. A sauce should do work, not just add calories.

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Frequently Asked Questions

Real questions from our fitness-minded customers

How many calories are in the Five-Spice Soy Sauce?

About 42 per serving — a little goes a long way, so the per-meal cost is small.

Is the Five-Spice Soy Sauce high in sodium?

We keep salt well below a standard condiment; use it to finish a dish, not drench it.

How long does the Five-Spice Soy Sauce keep?

Sealed in the fridge it stays good for about two weeks — no preservatives needed.

What do I pair the Five-Spice Soy Sauce with?

Steamed grains, grilled protein or raw veg — it turns a plain plate into a meal.