Traditional Techniques with a Modern Approach

Soy sauce and doubanjiang are still made by hand in many places, following methods passed down over centuries. But the practice has never been fixed. It shifts with the people who continue it.

As expectations around nutrition and hygiene evolve, so do the details. Something as simple as a mesh cover now sits over fermentation jars, keeping insects out while allowing airflow to continue. The process remains grounded in tradition, but shaped by a clearer awareness of quality, safety, and care in today’s kitchens.