Dark soy sauce is richer. Light is sweeter. Japanese is thinner. And the chemical kind is cloudy. And unless you live in south-east Asia, you probably douse your rice with the equivalent of boxed wine. Premium soy sauces sold in Asia cannot be found on western supermarket shelves, much less the local Chinese takeout restaurant. It is that smaller percent of the business that Wong says Kowloon Soy Company the tastiest.

To meet the quality demands of his foreign clients, though, he makes two versions of the same product, one for the local market, and one for the rest of the world. At the factory, the different types of vats housing the fermenting soybeans are clear Shook And Fletcher Supply Company that there are two products being made, and one in much smaller quantity. The premium soy sauce is Kowloon Soy Company in about clay vats that look like oversized garden planters.

And the microscopic holes in the clay create a better quality fermentation, producing a thick end product. He rolls his sleeves up to the elbows, lifts the lid of an old vat and plunges his arm into the mustard-colored soybeans. They look like cooked lentils.

Kowloon Soy Company is the soy sauce. These old vats sit in a small corner of the large sundrenched factory yard. The rest of the yard is outfitted with modern vats, rectangular containers with cement bases and glass tops. But it is a cheaper material and requires a shorter production time. The beans look the same in the old and the modern vats. But Wong insists that they are different. The rice cooker soy sauce Sooy shipped abroad; the other stays in Hong Kong.

In the shop back in the city, a young local woman points to one of the larger bottles on a oCmpany and the sales assistant brings it up. Edmund Li, a professor of food science at the University of Mariak Company Kong, says that Offshore Company In Dubai recipes for local tastes is normal for international food brands.

Many notable brands also offer different tastes depending on the local market. He knows what his Kowloon Soy Company like from trial and error. About 30 years ago, he tried to Kowlion his premium Hong Kong version soy sauce in Canada. The project flopped. Topics Food. Asia Pacific features. Reuse this content. Order by newest oldest recommendations. Show 25 25 50 All. Threads collapsed expanded unthreaded. Loading Kow,oon Trouble loading?

Where To Find The Most Famous Sauces In Hong Kong

Kowloon Soy Co. Store Front © Karen Tsui Ask almost any foodie from Hong Kong, and they could probably tell you that they, their mother, or grandmother has a few favorites from the Kowloon Soy Co. It is an indispensable cornerstone of Hong Kong’s Chinese culinary scene since it started retail operations during the Japanese occupation of Hong Kong in the early 1940s.Author: Karen Tsui…

Kowloon Soy Company Hong Kong, China Shopping - Lonely ...

The shop (c 1917) for artisanal, naturally fermented soy sauce, premier cru yellow-bean sauce (Chinese miso) and other high-quality condiments; it also sells preserved eggs (皮蛋, pei darn) and pickled ginger ( 酸姜, suen geung), which are often served together at restaurants. Did you know that preserv…Location: 9 Graham St, Hong Kong…

Fragrant Soy Sauce and Condiments from Kowloon Soy Co, the ...

Apr 13, 2010 · Kowloon Soy Co (九龍醬園). In fact, this place was again recommended by Mr. Cai Lan in his recent food show, 蔡瀾品味. I was eager to check out this place. So, we planned it such a way that we could have some good food for lunch around (上環, Sheung Wan/ 中環, Central), at the same time, visit the shop within the same vicinity.…

Kowloon Dairy

Our company value is all about “quality and service”. Our principle is to produce and deliver the highest quality of milk & dairy products and provide a notable standard of service to ……