In Taiwan, there’s a soy sauce engineer, aka a black bean fanatic. Studying soy sauce is like love; at the beginning stages of the soy sauce making process, black beans were kept by his bedside and cared for like a girlfriend. Checking for their temperature, their words, and observing their colours.  One second you worry about the temperature, another second you worry about the humidity. Sometimes he gets upset at the failure of fermentation. The Soy Sauce Master – Kuo Pin Wu, brews soy sauce with no additives, and uses a such a pure brewing method that perhaps you could even drink for health benefits?! Even though TAIWANfest has allowed the Wu Brothers to bring their Wan Feng Soy Sauce to Canada, I believe that you still haven’t heard of this black bean soy sauce filled with love.

The Southern Taiwan Soy Sauce Brand – Wan Feng Soy Sauce. The third generation owner of this business, Kuo Pin Wu possesses a background in technology and data. He returned to his hometown to continue his family’s soy sauce business. He developed his own programs to meticulously record bacteria growth and the fermentation process. His programs also allowed him to precisely control the water quality, humidity, and temperature to create the perfect environment for the soy sauce. He insists on the traditional method of fermenting soy sauce, as it is good for the body and environment. Wan Feng Soy Sauce’s aroma doesn’t just taste like the good old days three generations ago, but also the taste of Taiwan, where soy sauce brewers are dedicated to health, environmental protection, and improving the family’s spirit.