Taiwan Pineapple Soy Sauce Quantity:Just One The best thing about the

The best thing about the robust

no-cook cabbage stock

a critical step in the oolong-making process that halts flavor change by tumbling the leaves in high heat for a short period of time

Sweet and juicy mango as a base

Consuming this abundant gift of golden globes can be a challenge

Taiwan Pineapple Soy Sauce Quantity:Just One The best thing about theTaiwan Pineapple Soy Sauce is made from fresh pineapple mixed with black soybeans and salt, left to ferment together for 180 days in earthenware pots. After fermentation, the pineapple breaks down completely, lending depth rather than sweetness. The result is a soy sauce thats lighter in color, briny, bright and slightly herbaceous. The brew takes on a hint of the golden color of the pineapple and is brothy in consistency. Tasting Notes and Usage