With 100% certified organic black beans as ingredient, this product has a sweet and rich texture. Fermented hand-made for 6 months and isolated under the sun, it also does not have preservatives or chemicals added, so as to ensure it is a safe, fragrant and tasteful seasoning.

The origin of the soy sauce, Si Luo, has a mild climate and pure natural mineral water, which made its soy sauce paste a renowned brand. Also, its superb natural condition with Wuan Chuang's unique hand-made fermentation techniques makes the sauce enriched with strong fragrant.

Wuan Chuang Soy Sauce Paste – Superb Taste for a Century

Wuan Chuang Soy Sauce Paste was established in 1909, bearing the longest lasting brand of soy sauce making in Taiwan history, renowned for “the century-old soy sauce factory passing on for generations”. It was made a household name by repeated researches and improvements by the founder Mr. Chuang Ching-ling. During the era when Taiwan was occupied by Japanese in WW II, Chuang Chao-dien, the chairman of “Huwei Soy Sauce Corporate”, was inherited the brand when it had been well-known in the market and acquired the new techniques to produced from bean malt, making Wuan Chuang the manufacturer known for having two production series producing black and soya bean soy sauce.

Apart from the sentimentality built up in the century, the persistence in the quality assuring has given a rich local trademark taste in the soy sauce. The hand-made fermentation techniques and the persistence in natural, additive-free production has always been a starting point, but what makes Wuan Chuang the representative among all brands of Taiwan traditional soy sauce is the sincerity and honesty towards the consumers about the quality of the products!

Ingredients: Organic black soy beans, organic lake salt, cane sugar, water