Travel Date: 2018/10/28
For the first time, I visited WanChuang Soy Sauce Factory to learn more about the tradition of soy sauce making. I had seen those urns passing by Xiluo before, which piqued my interest. The smell around the factory wasn't very pleasant due to fermentation. Xiluo is well-known for its soy plantations, soy sauce factories, the Xiluo Bridge, and the Mazu Festival.
Importance of Soy Sauce in Taiwan
Different types of dishes have different roles and preferences, and the seasonings and spices used are the finishing touches. In Taiwanese cuisine, soy sauce is one of the most commonly used seasonings. According to a survey conducted by the Taiwan Food Consumption Survey in 2013, soy sauce accounted for 90.2% of the seasonings used, which is much higher than other types of seasonings, highlighting the importance and dietary habits of soy sauce in Taiwanese cuisine.
The history of soy sauce goes back thousands of years, with its origins traced back to the Zhou Dynasty. Soy sauce was introduced to Japan during the Tang Dynasty and later became an industry there. In Taiwan, soy sauce production started when Zheng Chenggong arrived in 1661, and it was made from black beans as the main raw material. During Japanese occupation in 1895, the Japanese introduced machine-produced soy sauce made from soybeans, revolutionizing the soy sauce industry in Taiwan. Today, 90% of soy sauce is made from yellow soybeans.
In recent years, as people have become more health-conscious and Taiwan has entered an aging society, there has been a greater focus on selecting and using healthier food ingredients. The general population has reduced their intake of salt, sugar, and oil, resulting in lighter flavors in home cooking. Additionally, low-salt, low-sodium soy sauce, organic soy sauce, and hand-made soy sauce without chemical additives have gained attention from consumers. Many manufacturers have started introducing healthier and uniquely flavored sauces.
To showcase their brand, history, and soy sauce manufacturing process, many manufacturers have set up soy sauce sightseeing factories or museums. These facilities allow visitors to experience the process of making soy sauce and learn about its cultural significance.
See also: Xiluo Bridge
WanChuang Soy Sauce Factory (丸莊醬油)
The WanChuang Soy Sauce Factory, established in 1909, still uses the traditional method of brewing black soybeans. Inside the factory, visitors can watch a short movie showcasing the soy sauce making process. There are also displays of old equipment and a traditionally decorated house, making it feel like a Soy Sauce Museum. For a fee of 200 TWD, visitors can even make their own soy sauce and take it home.
The soy sauce making process starts with the selection and washing of black beans. After soaking, the beans are cooked and cooled. Koji yeast is added to the production, and the mixture is kept in a sedimentation tank for 7 days of fermentation. The fermentation temperature needs to be between 25-30 degrees Celsius. After the fermentation period, the wasted Koji is washed away, and the bean paste is mixed with salt and placed in special urns for a 6-month fermentation process. The freshly made "black bean shaded oil" can also be tasted. The final soy sauce is separated from the solids, pasteurized, bottled, and ready for sale.
There are different types of soy sauce, including light soy sauce, dark soy sauce, and thick soy sauce, each with its own specific uses and flavors. In terms of packaging, glass bottles were commonly used in the past, but now plastic containers with larger capacities are more common. The labeling and packaging of soy sauce have also evolved over the years to attract consumers' attention.
See also: Chen Wen Academy
wow that was very cool
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