Soy sauces in Singapore and Southeast Asia are made with soybeans. In Taiwan, the traditional soy sauces are made with black beans and are naturally fermented in vats. Some of these vats have been passed down through generations with each vat imparting its own layer of taste to every batch of soya sauce.
Each bottle takes upwards of 8 months to make. Their style of soy sauce is what we like - fragrant, flavourful, thick, full of umami. Unlike the ones in typically found in Singapore these are undiluted, so a little of them goes a long way in making flavourful dishes.
