古早味手工柴燒醬油膏

Name: Traditional Firewood Soy Paste
Brand: Yu Ding Xing
SKU: YX010200
Price: 14.00 USD
Availability: InStock
Rating: 5.0 (3 reviews)

Traditional Firewood Soy Paste

$14.00

(3)

Quantity

The Traditional Firewood Soy Paste is an all-purpose soy paste made with black soybeans and glutinous rice flour. This soy paste also contains mirin and licorice for a warm and anise-like flavor, a perfect complement to Chinese 5-spice. Like other Yu Ding Xing soy sauces, this is hand prepared, naturally fermented in vats for 6 months, and heated over a wood fire at the end of the fermentation process.

Tasting Notes and Usage

umami, bright, anisette

Ingredients and Instructions

Water, non-GMO black soybeans, glutinous rice flour, licorice, sea salt, sugar, disodium inosinate, disodium guanylate, xantham gum, alanine.

The Traditional Firewood Range is Yu Ding Xing's mid-grade range of soy sauces and pastes and does contain added flavoring, unlike their other offerings. These additives are derived naturally from the fermentation of tapioca starch, and interact with the natural glutamates present in the soy sauce to create a flavor that is distinctly Taiwan. We are comfortable with these ingredients, and even though not required to declare them in the ingredients list, we do.

Read more about these ingredients here.

420ml
Gluten-Free
Shelf stable for 2 years from printed manufacturing date. Keep refrigerated after opening.

About Yu Ding Xing

Made in XiLuo, Taiwan at Yu Ding Xing 御鼎興.

STARTING WITH THE RIGHT BEAN

Taiwanese soy sauce begins with the black soybean. Compared to yellow soybean, its higher protein content produces deeper umami flavor when fermented. Yu Ding Xing also produces soy sauce in the Chinese and Japanese traditions using a blend of soybeans.

INTRODUCING KOJI culture

After the soybeans are pressure cooked, Yu Ding Xing inoculates them with koji culture. For Taiwanese-style soy sauce, they add toasted rice bran to assist the koji with fermentation, whereas for Chinese or Japanese-style soy sauce, they add wheat.

Fermenting Flavor in Clay Vats

Following a few days of initial fermentation, the beans are rinsed, mixed with sea salt and water, then packed into a terracotta vat to ferment under the sun for at least six months. Many vats at Yu Ding Xing are decades-old.

ROASTING OVER A WOOD FIRE

The brew is extracted from the vat, pressed, then heated over a wood fire to stop the fermentation process. Although labor-intensive, slow-cooking the soy sauce over a fire enhances its flavor.

古早味手工柴燒醬油膏