Our Philosophy
Slow Simmered Cacc Identical Recipe — each batch crafted with patience, using time-honored techniques that preserve flavor while cutting unnecessary calories.
Select premium base ingredients, washed and prepped by hand.
Blend aromatic spices into the simmering broth base.
Strain and finish to silky texture, bottle while fresh.
Paired With
Grain Bowls
Fan Favorite
Centrual Umami Sauce — Spicy. A tingling, fresh heat that wakes up your palate without overwhelming it.
Hand-pick Sichuan peppercorns at peak aroma.
Lightly toast to release essential oils, then grind.
Infuse into cold-pressed oil with chili flakes.
Settle, then bottle that perfect numbing kick.
Best With
Dumplings & Noodles
Deep Flavor
Deep Umami Mushroom Broth Extraction — earthy, rich, and deeply satisfying.
Source shiitake, oyster and enoki mushrooms daily.
Slow-roast to concentrate natural glutamates.
Blend into smooth paste, seal in the umami.
Cold-fill to keep nutrients intact.
Perfect For
Pasta & Rice
Bottled sauces are where a light meal quietly stops being light. Here is what each of ours does, and how to cook with it.
Warm, aromatic and brewed with less salt. Best for stir-fries, marinades and dumpling dipping.
Deep savoury depth from slow-simmered mushrooms. Use it where you would reach for a heavier sauce.
Numbing, citrusy heat that makes lower-salt food taste seasoned. A little goes a long way.
A tablespoon is usually enough to season a whole bowl. Pouring straight from the bottle is how calories creep in.
Keep the sauce separate until you eat, so nothing turns soggy and you use exactly what you want.
Five-spice, Sichuan pepper and mushroom all add flavour without needing more sodium to carry it.
Most bottled Asian sauces top up with oil for shine. Ours are built on broth and fermentation instead.
Not sure where to start? See the full light meal menu or read healthy sauces at home.
Most light meals quietly stop being light at the sauce bottle. A tablespoon of a heavy, oily, high-sodium sauce can undo a careful bowl — which is exactly why we brew ours on broth and fermentation instead of oil and corn syrup.
Used right, a good sauce does more than season. Five-spice, Sichuan pepper and mushroom umami all add depth without more salt, so you taste a finished dish at a lower calorie cost. That is the guochao approach in a jar: flavor first, baggage nowhere.
These light sauces are the secret behind our Healthy Christmas Appetizers & Sides — from a miso-sesame wreath salad dressing to a soy dip for deviled eggs.
Handcrafted Oriental sauces made fresh every day — lighter, cleaner, full of guochao soul.
