Soy Sauce Collection

Soy sauce making
Azim Khan Ronnie

Traditional soy sauce making, Hung Yen province, Vietnam

Traditional soy sauce making, Hung Yen province, Vietnam

Soy sauce processing
Azim Khan Ronnie

Making soy sauce
Azim Khan Ronnie

Stained Glass Window Kimbap (Korean Sushi)
Diana Popescu

Sushi dish with Maki, Uramaki, Nigiri with salmon, tuna, eel, fresh ginger, wasabi, on a Japanese wooden plate

teriyaki marinade

Tempura vegetables, soy sauce, chopsticks

Grill-seared double-thick tuna steaks with pickled ginger, wasabi and soy sauce, served on blue plate

Dark soy sauce in decorated Chinese soup spoon, close up

Girls hands crushing garlic into a bowl, close-up

Yellowtail tuna sashimi served in slices with soy sauce, view from above

Plate of chicken chow mein and vegetables, served with soy sauce, and chopsticks, view from above

Chef using spatula to sir garlic, ginger, spring onion, and pork slices in wok

Oriental stir fry ingredients in white bowls

Above view of soy sauce in circular white dish

Deep-fried five-spice rolls, wontons and milk, served with small bowls of tomato, chilli and soy sauces, stuffed crab claws, Phoenix-tail prawns, prawns wrapped in rice paper, and special spring rolls

Gyoza, eight fried Chinese-style dumplings, served on white plate, next to bowl of soy sauce, view from above

Chinese steamed dumplings, close-up

Deep fried tofu with vegetables, including shiitake mushrooms, snow peas, strips of carrots, served with soy sauce

Rice mounds topped with prawns (nigiri sushi), arranged on a serving dish, with a soy sauce dip

Yosenabe, seafood, chicken and vegetable soup, served in soup bowl and smaller soup dish, with soy sauce dip, view from above

Grill-seared double-thick tuna steaks with pickled ginger, wasabi and soy sauce

Deep fried, prawn and chive spring rolls (Chun juan) served on plate with chopsticks and bowl of sauce

Seared sesame tuna with sweet soy and chilli dressing served on three bowls

Duck stuffed with myriad condiments, stir-fried chicken with mange tout, and soy sauce on wooden chopping board

Bowl of mangetouts and green beans, flavoured with shallots, garlic, sesame seeds, sesame oil and soy sauce, close-up

Dim sum and chopsticks on plate served with soy sauce

Rice paper wrappers stuffed with enoki mushrooms, prawns and herbs, served on wooden board, with a dip

Bowls of Chinese food laid out on bamboo mat, including Dim sum, Szechuan lobster, stir-fried prawns and broccoli, pork stir-fry, Szechuan aubergine, rice, fortune cookies and tea pot

Chopsticks holding a prawn being dipped into a chilli and soy sauce

Mu Shu Pork, stir-fried tiger lily buds, scrambled egg, black fungus, and shredded pork, served with pancakes and soy sauce

Baechoo kimchi, Chinese cabbage stuffed with vegetables, served with bowl of white rice and soy sauce, on bamboo place mat

Traditional Japanese appetisers including spring rolls, sushi, pickled ginger, prawns, and hoisin, satay and soy sauces

Szechuan spare ribs with soy sauce

Prawn and cucumber skewers with sweet soy dip served with cucumber martinis

Tofu on small purple plate, green soy beans and dark soy sauce in small purple bowl

Steamed sea bass with scallions and ginger in light soy sauce, red wine and sesame oil, served on oval platter

Using kitchen tongs to lift chicken breasts from marinating dish

Garlic, ginger, a grater, and bowls containing balsamic vinegar, honey and soy sauce arranged on a plate

Sui mai, Chinese steamed pork dumplings served on plate with soy and ginger dipping sauce, and in bamboo steamer

Simple french dressing, oriental dressing, vegetable juice dressing, and avocado dressing, in square, white ceramic serving dishes

Japanese one-pot yosenabe dish including noodles, vegetables, shiitake, chicken, clams and oysters, with bowl of dipping sauce

Zhong shui jiao, crescent dumplings, served on plate with soy dipping sauce and chopsticks

Boys hands threading soy-marinated pork, chicken and prawns onto skewers, close-up

Traditional Cantonese fire pot surrounded various ingredients

Pork and prawn dumplings, soy sauce in white spoon, on purple dish

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"Preserving Tradition: The Art Making in Hung Yen, Vietnam" Immerse yourself in the rich heritage craft tradition as you journey to Hung Yen province, Vietnam. Here, amidst picturesque landscapes and time-honored techniques, locals continue the age-old practice of traditional soy sauce making. In this captivating process, artisans skillfully blend fermented soybeans with wheat and salt to create a savory elixir that has stood the test of time. With utmost precision and care, they meticulously monitor each step – from fermentation to aging – ensuring that every drop embodies the essence of their ancestors' wisdom. As you delve deeper into this culinary artistry, discover its diverse applications beyond mere condiment status. Picture yourself savoring Stained Glass Window Kimbap: vibrant Korean sushi rolls adorned with a drizzle for an extra burst of umami flavor. Witness firsthand how soy sauce elevates dishes like no other. Imagine a symphony on your taste buds as Maki, Uramaki, and Nigiri showcase succulent salmon, tuna, and eel atop perfectly seasoned rice. Accompanied by fresh ginger and fiery wasabi on a Japanese wooden plate - it's an exquisite dance between flavors. But let us not forget about teriyaki marinade; its enchanting aroma permeating through tender meats or vegetables before gracing our palates with sweet yet tangy notes. And who can resist crispy Tempura vegetables dipped delicately into soy sauce? Mastering chopsticks becomes second nature as you indulge in these delectable bites. Hung Yen province is more than just a destination; it's an immersion into centuries-old traditions where craftsmanship meets gastronomy. So come forth and witness the magic unfold as skilled hands transform humble ingredients into liquid gold - traditional soy sauce made with love and reverence for generations past.