Champion producers.
We all know about soy sauce, right? It’s the dark, salty liquid that comes in little sachets with trays of supermarket sushi, which we use to season our fridge-cold sushi rolls. Not exactly. While some might call it soy sauce, that mass-produced liquid bears little relationship to the naturally brewed stuff produced by Taiwanese firm Doyoubo, according to marketing director Lulu Lee.
“Most soy sauce on the market is produced via acid-hydrolysis, a chemical process that makes it quick and cheap to produce,” says Lulu. “This takes less than a week and results in a sauce that’s salty but lacking in umami. In contrast, our process makes use of the hot climate in Taiwan to ferment the soybeans naturally over a period of four to six months, producing a sauce that’s full of flavour.”
Doyoubo has now taken its soy sauce to an even higher level by making it with brown soybeans, known as tea beans, instead of the usual black variety. The resulting light but richly flavoured condiment – DYB Naturally Brewed Brown Soybean Soy Sauce – has been winning awards around the world including 3 Stars in the Great Taste Awards, as well as Great Taste’s coveted Golden Fork For The Rest Of The World.