Pure Ingredients.
Traditional, Artisanal Method.
Handcrafted with Depth & Umami
Two bold expressions.
One unforgettable flavor journey.
Crafted in small batches. Naturally brewed.
Barrel-aged for depth.
Introducing:
Soy Sauces
by Liv Cook Eat
I always want to put the highest umami ingredients in my students’ hands. That’s why I’m delighted to offer soy sauce made from premium, non-GMO, black soybeans. It is naturally fermented and brewed using only 4 ingredients, barrel-aged under filtered sun for at least 180 days, and masterfully blended for balance. It is gluten-free, additive-free and lower in salt than standard soy sauces.
Use it in place of your regular pantry soy sauce. I guarantee you’ll be bowled over.
– Chef Liv
Available at Retail Locations:
In San Francisco: China Live; Asian Art Museum Gift Store
In Peninsula: Sigona's (Redwood City, Palo Alto); Oceana Market (Pacifica); Pie Ranch Farmstand (Pescadero)
Elsewhere in the US:
Chicago: Third Season by The Roof Crop
Huntersville, NC (near Charlotte): The Hugh Torrance House & Store, for pick-up.
Umami For Every Occasion
Delicate Soy - Light, Layered, Surprisingly complex.
A versatile soy sauce with bright umami and subtle sweetness — made to enhance, not overpower. For vegetables, seafood, dressings... and even dessert.
Shop Delicate →
Finishing Soy - Dark, Deep, Designed to linger.
Rich, caramelized intensity meets smoky, savory depth. A few drops transform anything from noodles to steak.
Shop Finishing →
Bundle: The best of both worlds.
Explore the range. Gift it. Elevate every plate.
Shop the Set →
"Liv Cook Eat Soy Sauces are just the best I've ever tasted!"
-Chef Ann Cooper, Chef, Founder,
Chef Ann Foundation
“Soy Sauce is my favorite condiment. And these non-GMO, artisanally produced soy sauces are my favorites.”
-George Chen, Chef, Founder, CEO, CEO China Live Group
"The Finishing Soy is to soy sauce what 40-60-year old balsamic vinegar is to balsamic vinegar."
-Erling Wu-Bower, Chef Proprietor, Maxwell's Trading
Welcome to
Liv Cook Eat
Meet Liv, founder of
three cooking schools,
author of two books,
and developer of two
premium soy sauces.