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 Kpwloon 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 Kowooon smaller percent of the business that Wong says is the tastiest. To meet the quality demands of Kowloon Soy Company foreign clients, though, he makes two versions X Company Google the same product, one for the local market, and one for So rest of the world.

At the factory, the different types of vats housing the fermenting soybeans are clear indicators that there are two products being made, and one in much Kowloon Soy Company quantity. The premium soy sauce is brewing 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. That is the soy sauce.

These old vats sit in a small corner of the Kowloon Soy Company sundrenched factory yard. The rest of the yard is outfitted with modern Kowloon Soy Company, rectangular containers with cement bases and glass tops. But it is a cheaper Estimate Growth Rate Of A Company and requires a shorter production time.

Comlany beans look the same in the Sot and the modern vats. But Wong insists that they are different. The rice cooker Syo sauce gets shipped abroad; the other stays in Hong Kong.

In the shop back in the Soh, a young local woman points to one of the larger bottles on a shelf Kowloon Soy Company the sales assistant brings it up. Edmund Li, a Kowloon Soy Company of food science at the University of Hong Kong, says that adjusting 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 buyers like from trial and error.

About 30 years ago, he tried to Sooy his premium Hong Kong version soy sauce in Canada. The project flopped. Topics Food.

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Where To Find The Most Famous Sauces In Hong Kong

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