原晒豉 Sauce: The Unfiltered Essence

Think of it as the "whole grain" or "cold-pressed extra virgin" version of soy sauce. It is the fermented moromi mash, often partially strained or simply jarred as is, preserving everything the sun and fermentation created.

How It Differs from Refined Soy Sauces:

Key Characteristics of 原晒豉 Sauce:

1. Unfiltered & Unpasteurized: It is a "live" sauce, teeming with beneficial bacteria and yeasts, much like raw, unfiltered apple cider vinegar. This gives it a vibrant, complex flavor profile that changes slightly over time.

2. Intense Umami & Saltiness: Because it is a concentrated form of the ferment, its umami and salt content can be very high. A little goes a long way.

3. Versatile Cooking Base: It is not typically used as a table condiment for dipping. Instead, it's a powerful flavor foundation. A spoonful added to a braising liquid, stir-fry sauce, or marinade imparts an instant, profound depth that refined soy sauce cannot match.

Common Culinary Uses:

• Braises and Stews (紅燒): Adds a deep, savory backbone to dishes like beef brisket, pork belly, or daikon.

• Marinades: For meats and tofu, where its thickness helps it cling and penetrate.

• Stir-fry Sauce Base: Diluted with water or stock and used as the savory core for vegetable or meat stir-fries.

• Dipper for Bland Foods: Sometimes served as a potent, chunky dip for plain steamed vegetables, tofu, or cold meats.

Philosophy: The Anti-Refinement

原晒豉 sauce represents a culinary philosophy that values rusticity, terroir, and maximal flavor over clarity, consistency, and shelf stability. It is for the cook who wants to taste the "field and the sun" in their dish, not just a standardized salty-umami note.

In summary, 原晒豉 as a sauce is the primordial, unfiltered broth of the soy sauce world. It is the direct link between the sun-drenched fermenting vat and the cooking pot, offering a raw, powerful, and authentically ancient form of umami that refined sauces have polished away. It is both an ingredient and a statement—a choice to cook with the soul of the bean, intact.

Product: Koon Chun Bean Sauce
Net Weight: 13 OZ

About Koon Chun
The Koon Chun Hing Kee Soy & Sauce Factory Limited, based in Hong Kong – celebrates a history of quality, and a tradition of excellence.

Founded in 1928, Koon Chun Kee Soy & Sauce Factory Limited was originally located on the Main Street of the City of Kowloon in Hong Kong. During World War II, the site was commandeered by the Japanese military force and Koon Chun relocated to near-by Ta Tit Street. In the sixties, again forced to move by government edict, Koon Chun then re-settled in Yuen Long, N.T. i.e. the present premises. This move signified a new era for the company, enabling a large-scale expansion and automation of the manufacturing process. The company was incorporated as a limited liability corporation in 1996.

Though many Hong Kong manufacturers have moved their production facilities to the Mainland since China’s Reform & Open Policy, Koon Chun will keep its flag flying in HK and pledges to keep the motto “Made in Hong Kong” as proof of quality and tradition. “We started our business in Hong Kong decades ago and were deep-rooted in the very soil”, stresses one Koon Chun Director. “We will remain in the metropolis where we were founded to deliver what the market demands.

All Koon Chun sauces are manufactured using Canadian non genetically modified soy beans, applying traditional methods, exploiting unique recipes inherited over generations. Our sauces are prepared in a natural way, bathed in the sun for weeks during the fermentation process with no added Sodium Glutamate or chemicals to assist fermentation. Koon Chun sauces are pasteurized and packed using modern automated equipment, in a hygienic and clean environment, maintaining product quality and consistency while preserving the unique favor of Cantonese style sauce prepared in the traditional way.

For more information, visit Koon Chun's website: http://www.koonchun.com.hk/en/home