Trend: artisanal ‘small batch’ soy sauce from the Netherlands

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Through the nasi goreng or the noodles, to make satay horribly tasty, in peanut sauce and in numerous marinades and sauces: Indonesian soy sauce is quite indispensable. You can imagine that we are delighted that we are seeing more and more Dutch-made Dutch-made soy sauce lately. Culy tips the tastiest ‘small batch’ sweet soy sauce from the Netherlands.

What’s up with soy sauce?

Of course soy sauce has been produced in the Netherlands for a long time, but that is often the well-known packaging from the toko. While: just like with soy sauce (think of Tomasu’s , which is now used in many restaurants), we are also increasingly seeing nice bottles of ‘small batch’ sweet soy sauce from Dutch makers. Produced on a small scale, usually to family recipes.

Extra fun to support, but also to taste and cook with of course. Culy lists three of those delicious types of traditional ketjap from the Netherlands: all three are worth exploring!

Artisanal soy sauce from the Netherlands

3 x artisan soy sauce from the Netherlands

1. ‘True soy sauce manis’ by Wilson & Constantine

They don’t call it soy sauce, but ‘magic sauce’. This to indicate that you can also use it very well outside the Indonesian kitchen. How? In a salad with oriental dressing, for example. But above all, it is also a nice bottle to spice up your homemade peanut sauce .

Wilson & Constantine (aka John and Joris) are sauce makers from Amsterdam. Their ketjap manis is the first in a line of sauces (sauce two and three coming up) they make at Kitchen Republic. They include cloves, allspice, cinnamon, nutmeg, lime leaf and star anise. And that is good to taste. The sauce almost tends to hoisin.

They themselves call their soy sauce “an umami bomb with silk gloves” that is “subtly sweet”.

2. Kecap sedeng from Grandma Miet

Marc Tierolf is an Indonesian cook and great-grandson of Oma Miet. She had her own catering company in Indonesia from 1922 to 1985, but had to stop when she had to repatriate to the Netherlands. She passed on her recipes to her great-grandchild, who now lives on, among other things, with Oma Miet ‘s famous soy sauce sedeng .

Ketjap sedeng is a semi-sweet ketjap (also called ketjap sedang) and therefore less known in the Netherlands. Here we mainly know the manis (sweet soy sauce) and asin (salty soy sauce).

Oma Miet’s version is made in the Batavian style, so expect a dark soy sauce with little to no sugar, flavored with asem (tamarind) and multiple layers of flavor.

3. Ketjap Semarang from Uno’s Kitchen

The most beautiful and tastiest things often arise from lack. Grandpa Bierhuys couldn’t find any tasty soy sauce anywhere so he decided to make it himself. His ‘Ketjap Semarang’ was created in 1956. Soon orders came from the Indies community in The Hague and the rest of the Netherlands followed.

Ketjap Semarang is now a popular family recipe, which is produced by the third generation of the family. So it is also soy sauce from the Netherlands: homebrewing and without preservatives.

Ketjap Semarang comes in two varieties: manis and sedeng. We took a nice big bottle with us at Stadsbakkerij As , but you can also buy Ketjap Semarang online.

Source: Culy by
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