Malaysia is located at the equator, which ensures sufficient sunlight and optimum temperature for the fermentation of soybeans. Soybeans produced by Pinang Kicap is and always been follows the traditional practiced for thousands of years. The making of Soy Sauce starts with the steaming of the soya beans, after which wheat flour and Aspergillus mould is added and left to germinate on racks for the a few days.
Once the aspergillus mould has started to grow, the beans are placed into urns and brine is added. That’s it. Now we wait for the mould to do its magic. Between 2 – 4 months, the resulting liquor is your light soy sauce. In order to make dark soy sauce, this liquor is placed in another urn and sunned for another 3 months where the colour gradually darkens and the liquor gets further concentrated. Caramel is then added.
Pinang Kicap only produced best quality sauce by follows 4 methods:
Quality Bean1

Selected quality beans


100% natural brewed


Non-GMO ingredient


Non-involved of HSS

More Than 64 Years of Fine Taste

Until today, Pinang Kicap still growing strong and relevant in producing sauce and condiments specializing in naturally-brewed soy sauce and bean paste since 1953. The company's flagship brand, PINANG KICAP, is today enjoyed not only in Penang but Northern Region states of Malaysia. All Our soy sauce and bean paste products are 100% naturally brewed. Pinang Kicap factory manufactures products to highest quality standards and the company has the distinction of being non-GMO ingredients manufacturer. Additionally, the company has also received the prestigeous Halal and MeSTI certification since 2011.

FREE from Chemically Hydrolysed

Sadly, hydrolysed soy sauce (HSS) or fermented soy sauce blended with HSS are quite often the only choice of soy sauces available everywhere now days. As such, a lot of people will never know any other type of soy sauce, which is unfortunate as there are significant taste and aroma differences between hydrolysed, blended and purely fermented soy sauces – though one might not spot them unless they are tasted side by side. Also, in many people’s minds, soy sauce is just a convenient way of introducing salt in a liquid form to food. The good thing about HSS blended with fermented soy sauce is that it keeps much longer than natural fermented soy sauce – and that is about the only major household benefit, apart from a lower cost of production as hydrolysis takes only two to three days compared to several months with fermentation. The use of acid hydrolysis means that practically all the original proteins in the soybeans are converted into amino acids whereas fermented (or brewed) soy sauces leave a significant portion of the soy proteins as peptides (chains of amino acids). Fermented soy sauce also has enzymes, esters, alcohols and other flavour compounds (eg. carbonyls) arising from the brewing process – so in reality, there should not be much similarity between HSS and brewed soy sauce. However, most people think these two disparate products taste quite similar mainly because of the saltiness – salt is a primary taste sense and extreme saltiness tends to overpower the nuances of more subtle flavours. The main problem of soy sauce made via acid hydrolysis can contain chemicals such as 3-monochloropropane-1,2-diol (3-MCPD) and to a lesser extent, 1,3-dichloropropane-2 (1,3-DCP). These are part of a family of chemicals called chloropropanols which are known to be toxic to the livers of mammals. Suggestions that 3-MCPD and 1,3-DCP can also be carcinogenic have not been wholly validated but are generally not discounted, especially as there is no doubt that these chemicals are acutely cytotoxic (cell-killing) compounds. As such, the European Union has regulated a maximum allowable limit of 0.02mg per kg/litre for 3-MCPD. As fermented soy sauce contains no 3-MCPD or 1,3-DCP, any such chemicals found in blended soy sauces could only have come from the HSS component.

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