Lee Kum Kee Light Soy Sauce is traditionally made according to a family recipe with soybeans and without GMOs. It is produced without the addition of glutamate, preservatives, and other flavor enhancers. All soybeans used to make the soy sauce are naturally ripened under the Chinese sun for at least three months. This light soy sauce has a delicate soy flavor and is used as a seasoning to complete various dishes. Ingredients: Water, salt, soybeans 11%, sugar, wheat flour, flavor enhancer: Disodium Inosinate (E631), Disodium Guanylate (E627). Instructions for proper use: It is used to accompany or season dishes with fish, vegetables, or soups.