原汁壺底清油

Name: Vat Bottom Soy Sauce
Brand: Yu Ding Xing
SKU: YX010400
Price: 18.50 USD
Availability: SoldOut
Rating: 5.0 (6 reviews)

Vat Bottom Soy Sauce

$18.50

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Taiwanese soy sauces are brewed in terracotta barrels, relying on consistent sunlight to create the perfect environment for fermentation. The sauces are left undisturbed as they ferment, and naturally separate into layers. The soy sauce at the very bottom of the earthenware containers is cherished as the best part of the brew. Only a small amount of this barrel-bottom soy sauce can be extracted from each ferment, due to the tapered shape of the earthenware barrels. This soy sauce is the most flavorful and lightest in viscosity and color.

Yu Ding Xing makes their soy sauce with black beans and salt. After 180 days of fermenting in earthenware barrels (which impart a flavor of their own), the bottom layer is extracted. This type of soy sauce is lightest in color (it won’t color your food as heavily), but is also the most concentrated in salinity, fragrance and flavor.

Tasting Notes and Usage

salty, fragrant, full

Use it as a general purpose soy sauce, but measure out less than usual, as the salinity is higher than most commercial soy sauces.

Ingredients and Instructions

Water, non-GMO black soybeans, sea salt, sugar.

Gluten free.
420ml.
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.

原汁壺底清油