Welcome to the New LittleSoya.com!

We’ve been teasing it for a few months now, and today, we are proud to finally launch the all-new LittleSoya.com! The new website features a clean, updated look and fresh, exciting voice that perfectly captures the essence of the brand. It’s an exciting time here at Little Soya with some really HUGE plans for the future, and our new website serves as a great launching pad for all that’s to come!

So, what’s different about the new LittleSoya.com? Let’s take a look:


  • The Story of Little Soya—We’ve come a long way in the past 5 years, and it’s been a fun ride with lots of twists and turns along the way! Discover the real, uncensored story of Little Soya on our homepage.
  • New product pages—Our product line has grown in recent years, with the addition of our new chef-grade ½ gallon and 5 gallon container sizes. And don’t forget about the little fish that started it all and our popular retail packs!
  • Chef’s Corner—I’m going to let you in on a secret. The Chef’s Corner is my favorite part of the new website! Every month, we’re going to run a feature on a Little Soya chef, shining a spotlight on some of the world’s best chefs who use Little Soya. Our first feature running right now is on Chef Philip Speer, Little Soya’s first Executive Corporate Chef and Culinary Director/Executive Pastry Chef at the critically acclaimed and James Beard Award winning Uchi.
  • Updated store locator—Need to grab a new pack of Little Soya fishies? Our all-new store locator makes it easy to find stores near you that carry Little Soya!


Take a look around the new site, and let us know what you think by leaving a comment below. Hope you like it!



Little Soya & Snap Kitchen – A Match Made In Heaven

Image source: http://blog.zagat.com/2013/05/snap-kitchen-buys-houston-competitor.html

Image source: http://blog.zagat.com/2013/05/snap-kitchen-buys-houston-competitor.html


If you don’t live in Houston or Austin, you’re missing out. And no, we aren’t just saying that because Houston is the home of Little Soya headquarters, the coolest city in America according Forbes, or and one of CNN Money’s Best Places to Live.  Nor are we saying it because of Austin’s rocking music scene or the fact that it was recently rated one of the best cities for singles by Kiplinger. The real reason you’re missing out if you don’t live in Houston or Austin is that you don’t have a Snap Kitchen in your city.

“What’s Snap Kitchen?” you ask.

Snap Kitchen is a restaurant that’s changing the way people think about fast food. Every day, the chefs at Snap Kitchen prepare and package individual meals that are healthy, delicious, and ready for customers to grab-and-go. All meals are prepared using the freshest ingredients, packed in eco-friendly microwave-safe containers, labeled with all the nutritional info, and refrigerated. And did we mention that they’re reasonably priced from $3 – $13? Just check out this amazing menu.

Oh and here’s the best part…Snap Kitchen uses the world’s best gluten-free, less-sodium soy sauce. That’s right, you can get your Little Soya fix at Snap Kitchen! In fact, they were one of the first restaurants in Houston to start using our 5-gallon containers designed exclusively for chefs. They also have condiment-size bottles of Little Soya available for customers in the restaurant.

To find a Snap Kitchen location near you, click on your city:





A Love Poem

Soya Valentine Pic


Roses are red,

Soy sauce is brown,

I taste so good,

You just guzzle me down


Every time you hold me,

In the palm of your hand,

You know I’ll delight you,

And never be bland.


But life can be lonely,

Once you’re empty and all alone,

Just one tiny fish,

So far from home


On this Valentine’s

I have just one wish

Will you be mine?

Signed, The Little Soya Fish

Little Soya Plans Worldwide Domination for 2014

You might have heard that 2014 is the Year of the Horse according to Chinese Zodiac. Well, we’re here to set the record straight. This isn’t just the Year of the Horse, it’s also the Year of Little Soya. As we alluded to a couple weeks ago, we have some enormous plans for 2014. Now, Gary is finally allowing me to pull back the curtain a little more to reveal his truly shocking plans.

From the main man himself, “2014 is the year that Little Soya is going to take over the world. Don’t say we didn’t warn you!”

Soya Pinky Brain

How Will Little Soya Take Over the World?

Worldwide domination isn’t something that’s easily achieved. You must have a plan, and it had better be dang good.  Of course, it would be silly and downright imbecilic to reveal our full plan right here for everyone to see. In fact, only but a handful of key members of the Little Soya team have been granted access to our complete plans for worldwide domination, and they were forced to eat the pieces of paper containing details of the plan to ensure the information wouldn’t get into the wrong hands.

Niki washes down the evidence with some Little Soya.

Niki washes down the evidence with some Little Soya.


Having said that, the first piece of the plan will be revealed very soon. 2/14/14…that’s all I’m saying.

It’s Coming. Do You Feel It?

I don’t have long to talk, so I have to make this fast. If Gary knew that I was on here about to blow the lid off Little Soya’s HUGE upcoming plans for 2014, I’m afraid to think of what he might do to me.

You don't want to see Gary when he's angry!

You don’t want to see Gary when he’s angry!

You might have noticed that things have been quiet around here on the blog. Suspiciously quiet, you might say. Like there’s something big brewing. Something so big the whole world is going to take notice. Right now is the quiet before the storm, but I’m here to say that the storm is coming and it’s coming fast.

Uh-oh, I think I hear Gary. I’d better go!

2/14/14. That’s all I can say for now…

Recipe idea for your Holiday Party

It’s the most delicious time of year and the most important ingredient of course… is all the amazing food! We found the perfect holiday recipe that your guests will absolutely love and want to come back for more! Our scrumptious Alaskan Crab Wontons with Little Soya will make your get-together all the more special.

Happy delicious holidays to you and your loved ones!


Yield: 8 servings


1 1/4 Lbs. Alaska crab meat, flaked
1 Lbs. cream cheese
1/4 Cup green onion, sliced
2 Tsp. LITTLE SOYA soy sauce
1 Tsp. sesame oil
2 Ea. egg whites
1 Tbl. water
40 Ea. wonton wrappers


Preparation Steps:

Create Alaska Crab Cream Cheese Mixture by mixing the crab meat, cream cheese, green onion, soy sauce and sesame oil together. Cover and refrigerate. Mix egg whites and water together to create the egg wash. Reserve. Place 2 tsp. of Crab Mixture in the middle of each wonton wrapper. Lightly brush adjacent sides of wonton wrapper with egg wash. Fold each wonton wrapper into a triangle making sure to tightly seal the edges. Fold outer edges up toward the middle of the triangle using egg wash to seal. Place wontons on parchment paper lined sheet pan dusted with cornstarch or flour, being careful the wontons don’t touch. Cover and freeze until needed. Preheat deep fryer to 350 degrees F. Gently place 5 frozen wontons in deep fryer and cook until golden brown. Drain. Plate and garnish with a pinch of green onions. Serve with 2 Tbsp. sweet chili sauce. Alternative Serving Suggestions: 1. Add drained and coarsely chopped artichoke hearts to Crab Mixture. Warm and serve with fresh sourdough bread slices. 2. Place a small scoop of Crab Mixture on a bed of chopped crisp romaine lettuce that has been tossed in Asian sesame dressing.


New holiday cookies using Little Soya…say what!

YES, you read that correctly! We found a new recipe that we can’t wait to share with you saucey lovers.
These Salty Sesame and Dark Chocolate Chip cookies are perfect for any occasion and your guests will appreciate you for not just giving them the regular ol cookies.

Give it a try… we promise you’ll be surprised on how amazing they’ll taste!



         2 1/4 cups all-purpose flour

         1 teaspoon baking soda

         3/4 teaspoon salt

         1 cup (2 sticks) unsalted butter, softened

         3/4 cup packed brown sugar

         3/4 cup granulated sugar

         1 large egg

         1 large egg yolk

         1 teaspoon pure vanilla extract

         3/4 to 1 teaspoon of Little Soya Soy Sauce 

            2 tablespoons black sesame seeds

         1 cup dark chocolate chips

         About 1/4 cup black sesame seeds for rolling and coarse sea salt for topping


 1. Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla and soy sauce. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the sesame seeds and chocolate chunks, and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.

 4. Just before you’re ready to bake the cookies, preheat the oven to 350°F.

5. Place about 1/4 cup black sesame seeds in a small bowl.

 Scoop cookie dough by the heaping tablespoonful into your hand. Roll into a ball, and toss around in the black sesame seeds. The dough balls don’t need to be completely covered in seeds, just coated well. Place on prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two. The oils on the seeds can tend to go rancid. These cookies are best eaten within a few days.


seasme cookies

Major New Staffing Announcement here at Little Soya! Meet our — New SVP of Global Accounts Pete McMordie & Regional Manager for Texas Robert Wiedemann

We are thrilled and honored to announce a major hiring coup here at Little Soya!  Excited to report that we have recently landed a very heavy hitter in the food service industry with over 23 years of experience, Mr. Pete McMordie, Senior Vice President of Global Accounts [formerly with Kraft Foods and Dart Container]. Pete brings to the table exceptional sales, marketing, customer service and operations experience to our fast growing team.

Peter M. McMordie, Senior Vice President of Global Accounts

Also, we’re beaming with pride to make the huge announcement that we have hired an 18 year veteran of Sysco Foods, Mr. Robert Wiedemann, Regional Manager for Texas.  Robert was a senior sales rep for Sysco having quickly advanced through the ranks and now he brings his decades of multi-talented skills to our team.  Robert will first head up sales efforts for new accounts in the Houston market, then soon help roll out sales efforts nationally.


Robert Wiedemann, Regional Manager of Texas

Only way to say it folks, we are growing by leaps and bounds here at Little Soya and we now know 2014 is gonna be our year!  Watch us grow, the best has yet to come!

Little Soya finds a new home!

The latest buzz that has the entire Little Soya executive team and staff excited about? First off, let me share with you our executive team has been growing by leaps and bounds!  It’s really a great feeling to see our years of hard work coming to fruition right in front of our eyes.


And, we’re proud to say we’ll be moving into our new offices this Friday! We’ll be located on 290, just off the freeway – at 10900 Northwest Freeway, Suite 208, Houston, Texas 77092. All I know is now it will be even easier to work together to discuss our future plans of soy sauce global domination all over the world!
What are your thought and opinions? Do you prefer the work office environment? Or are you well disciplined enough to work from home?
Some believe that quality and speed are often sacrificed when you work from home, and that physically being together is more productive. But others can argue that maybe working from home can be more efficient, whereas you don’t have to waste time in traffic, reduces the company’s real estate costs, and improves employee morale. 
What do we think?? Little Soya staff believes that there isn’t a clear distinction between work and home… we’re constantly running around making sure all of our beloved fans and supporters have Little Soya when and wherever they need it:) WE LOVE OUR JOBS and hope you love yours too! 
Peace, Love, & Soy Sauce
 new office

Little Soya makes a splash at the 8th Annual ICC in New York City



Little Soya was very excited to travel to New York City and attend the Starchefs 8th Annual International Chef Congress. This is a one of a kind event where we were  honored to be in the presence of 140 world class chefs, pastry chefs, & mixologists.

All 3 days were filled with tons of presentations, seminars, pop up lunches, and tastings. The livelihood and energy of everyone under one roof enjoying some of the best food and wine from all over the globe was definitely a memorable one!

Day one we witnessed the first annual barbecue competition, Smoke@ICC. It featured ten small but very famous pit masters that had a face off competition.

And drum roll please… the winner of this one-of-a kind competition went to Team Carillon from Austin, Texas! Congrats Carillon! Besides winning an all-expenses paid trip to Korea, they also received a chance to enter & compete at the World Food Championships in Las Vegas.

Eating all of the yummy briskets that each restaurant served was only half the fun. The other half consisted of seeing all the beautifully plated dishes being created before our eyes by world famous Chefs such as Philip Speer of UCHI (one of our top clients) and James Beard award winner Chef Johnny Iuzzini.

The highlight of our trip was meeting THE Danny Bowien from Mission Chinese FoodHis story of how he started up his restaurant (recently ranked by Bon Appetit Magazine as the second Best New Restaurant in America and by GQ Magazine as the fourth Best New Restaurant in America) was inspiring and definitely reminds us of our own humble beginnings. NYC Mission Chinese Food was launched in 2012 and the unique culture of the restaurant still exists, which is why many of us love it.



In the end we met many fantastic chefs who showed us new techniques and culinary concepts that we were proud to take back home with us.

One thing is certain… Little Soya left a mark in NYC and the restaurant industry keeps demanding for more of America’s favorite soy sauce!