Soy Sauce Knowledge

Soy Sauce Making Process

• 1
  
  Sowing Beans, Picking Beans

  Farmers carefully remove the mature Tainan No. 5 black bean plants with a sickle and bag them, preparing to remove the pod shells and take out the beautiful black beans (black pearls) full of black gold.

• 2
  
  Sun Beans

  The black beans harvested from the soybean fields are brought back to the Sanheyuan to be exposed in the sun and the bean hulls and dead branches and leaves are removed, so that the black beans can enjoy the sunlight in the "bamboo rice cake" to remove moisture.

• 3
  
  Steamed Beans

  Wash the selected black beans, soak them in cold water, and steam them in a sealed pot at high temperature.

• 4
  
  Making koji

  Drain and cool the cooked black beans, then add the koji seeds, knead and mix, place them on the koji plate, and stack them in the koji chamber. Control the temperature between 35 and 38 degrees. The perfect koji ratio is one of the keys to the delicious taste of soy sauce.

• 5
  
  Wash the Koji

  The soybean koji is fermented for about three to five days, and then the miscellaneous koji strands on the outside of the black soybean koji are washed away to avoid the musty or bitter taste.

• 6
  
  Lower Cylinder

  After washing the koji, the black beans are mixed with a certain proportion of coarse salt and stored in a pottery jar. They are continuously exposed to the sun for more than six months to mature and brew the sweet and rich Taiwanese koji flavor.

• 7
  
  Press

  The salty black beans that have been matured in the pottery vat are placed in linen bags and stacked in a wooden press box. Through the lever principle of heavy pressure between large wooden sticks and stones, the essence of the black bean shade oil is squeezed out.

• 8
  
  Cook

  The original essence of black bean oil is not suitable for direct cooking due to its high salinity, so it is necessary to add an appropriate amount of water, sugar or other materials. It is the key to the unique flavor of each soy sauce factory. The process requires long-term use of traditional firewood. Time to cook.

• 9
  
  Filling

  Large dark glass bottles that are cleaned and reused are the only choice for storing soy sauce at home. The soy sauce that has been cooked, precipitated and filtered is filled, divided and capped, and then the soy sauce bottles are put into wooden boxes for easy stacking and transportation. Sold by all stores.