Soy sauce. It’s ubiquitous in Asian cuisine as a salt substitute and we all use it in some form of another in the food we eat. But do you know how soy sauce it made? ieatishootipost takes us to a traditional soy sauce maker right in the heart of Singapore to show us how soy sauce is made - as opposed to manufactured.

ieatishootipost writes:

The inspiration to visit a soy sauce factory first came about when I was watching the Korean drama, “Le Grand Chef”. There was one particular scene where Sung Chan visited a Soya Sauce factory where rows of Soy Sauce Urns where silently fermenting away in the field. It was then that I told myself that I have to visit such a place one day. It never ever crossed my mind that there was such a place just 5 mins from my home!

I first got wind of Kwong Woh Hing when I visited the Food Nazi. The old uncle was telling me that we Singaporeans are foolish to think that food in Malaysia is better when the best food is really found in Singapore. He then went on to tell me that the best Soya Sauces came from Singapore and they were better than the ones from Malaysia or even Japan. He mentioned one particular Soya Sauce factory in the Hougang area which made excellent Soya Sauce, but he wasn’t sure if it was still in business.

Soy sauce – it adds taste to your food and it never goes bad. Ever! Read ieatishootipost’s visit to the Kwong Woh Hing soy sauce distillery here and learn how this wonder-condiment is made.