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A Soybean

From selecting beans, steaming beans, and making koji

Fermentation in the vat, sun exposure and night dew, mature oil extraction

Every link embodies the hard work of ancient Jiang people.

“The more beans, the more delicious the flavor will be; the more noodles, the more the flavor will be sweet.”

"Northern beans are powerful, Xiang beans are weak"

The ancients were very particular about the choice of beans.

Use a sieve to carefully remove sediment and impurities

Remove the small and deflated ones, leaving the big and plump ones

After selecting high-quality soybeans, start steaming them

Boil the beans with water and cool them with the bean juice

You can also simmer it directly in the pot without cooling it.

Use the remaining high temperature to simmer the soybeans overnight

After the soybeans are cooked, mix them thoroughly with the flour

Now you can start to enter the "huangzi picking" link

"Picking yellow seeds" means letting mold grow on the surface of the bean and flour mixture.

Cooked soybeans mixed with flour are spread out to dry in the courtyard

Waiting for natural microorganisms to fall in and grow and reproduce

Produce the enzyme systems needed to degrade proteins and starches

Making music according to ancient methods is a process of waiting for natural gifts.

Largely affected by weather and the environment at the koji making site

Use the method of sun exposure and night dew

Multi-use smaller sauce jars

The sauce jar is covered with a bamboo hat or bamboo strips

The high temperature during sunlight causes the raw materials to decompose and produce color.

The low temperature during night dew allows "aromatic yeast" to multiply

Over time

The color and taste of soy sauce are getting better and better

This is how the fragrant sauce aroma is "dried out"

There are two methods of ancient oil pulling

One is to use bamboo strips to press the fermented rice into the sauce

Separate the soy sauce clear liquid from the soy sauce residue

Extract the clear liquid inside the bamboo strips to extract oil

The other is a bag made of gauze

Pack the mash into bags and press it to extract the oil.

Soy sauce has been loved by people since ancient times

Soy sauce technology that has been continuously improved for thousands of years

Let soy sauce enter thousands of households

Integrated into the seasoning genes of various cuisines

Combining traditional flavors with modern technology

Continuously innovate technology to meet the diverse needs of consumers

From traditional and classic light soy sauce to dark soy sauce

to fancy cooking of steamed fish with soy sauce and seafood soy sauce

Then add zero soy sauce, light salt soy sauce, etc.

Bringing consumers a variety of seasoning choices~