Snout & Seek
Snout & Seek
Culinary Cultural Exploration & Discovery
⌘K
Subscribe Sign in
Snout & Seek

Smooth Pour of Soy Sauce

Photo: A smooth pour of soy sauce still fermenting during the manufacturing process.
A bamboo ladle pours dark rich soy sauce back into the centre of a soy sauce fermentation urn from whence it came.

As the soy sauce beans ferment in the large ceramic urns, they release their rich and delicious essence into the centre - soy sauce. Lids are removed during sunny days to aid in the process. This photo was captured during our Sichuan Fermentation Experience where we visit a traditional soy sauce manufacturer to learn the entire process from start to finish.

Subscribe to discover and explore!

No spam, no sharing to third party. Only you and me.

Member discussion

More like this

Sunshine over red coffee cherries

Sunshine over red coffee cherries

Even in January, Yunnan can feel bright and sunlit.
The basket used to collect coffee cherries

The basket used to collect coffee cherries

During harvest season, workers use baskets like this to pick ripe cherries before they over-ripen and darken.
Coffee cherries at different stages of sun-drying

Coffee cherries at different stages of sun-drying

Coffee processing is highly labor-intensive.
Local coffee farmers are benefiting from growing coffee

Local coffee farmers are benefiting from growing coffee

Compared with tea, coffee is still a relatively new crop here, but more farmers in Yunnan are beginning to see real returns from planting coffee trees.
Sun-drying coffee fruit on the ground in Yunnan

Sun-drying coffee fruit on the ground in Yunnan

Yunnan’s plateau climate makes it a great place for coffee processing.
Separating Pu’er tea leaves for brewing

Separating Pu’er tea leaves for brewing

Unlike many loose-leaf teas in other regions of China, Pu’er is often pressed into a tight “puck” (cake).