Traditional Taiwanese soy sauce is made only with native Taiwanese black soybeans, salt, water, and sugar. Black soybeans differ from the more widely used yellow soybean. They have a mellower, sweeter, nostalgically Taiwanese flavor. This type of soy sauce is a traditional form of Chinese soy sauce, brewed without wheat. Black bean soy sauces are gluten free.
The Amber River Soy Sauce by Yu Ding Xing is exemplary of the best Taiwanese soy sauces. The black beans are sourced locally, steamed in bamboo baskets, cultured with koji, and fermented with salt in earthenware pots. After 450 days, the soy sauce is heated over a wood fire, which halts the fermentation process.
Tasting notes: salty, umami, mellow, with chocolate and barnyard undertones
Ingredients and volume: 300 ml. Water, native Taiwanese black beans, sea salt, sugar. Gluten-free.
Storage: Shelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.
Region: Yunlin, Taiwan