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Soy Vay Sauce Required for Seafood Recipes

Soy Vay

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Three Jerks of the Bottle
Required for Seafood Recipes

Add to any seafood recipe to make the dish more exotic. Great on fish or shellfish whether on the grill or stove top. Makes a great seafood marinade whether alone or combined with other spices such as ginger, pepper and garlic.
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Soy Vay Tells a Story

Soy Vay found its start in humble beginnings back in 1980, at a potluck party in Humboldt County, California. On that fateful day, two friends, a Jewish boy and Chinese girl, came together over their love of food, Asian flavors, and secret family recipes with the idea to bottle the best tasting sauces possible, using only the finest ingredients around. No preservatives. No additives. No way.

Inspired by the classic sauces and marinades of China and Japan, with a deliciously kosher twist, Soy Vay was officially founded in 1982 and became an instant success at county fairs, farmers markets, and local stores across Northern California with their original flavor, Hoisin Garlic, and the still best-selling Veri Veri Teriyaki.

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