Situated in Shiluo, a town in Taiwan known for its soy production, Maruso was first founded in 1909 and has remained in the same family for generations.
They make their soy sauce using time-honored traditions as well. First, the beans are steamed and hand-mixed with koji—a natural culture made from rice—before the blend is spread across flat wicker trays to germinate for seven days. Black beans are heartier than soy beans, so they can spend a longer time with the koji and therefore absorb more flavor. The beans are then mixed with sea salt and left to ferment in terra cotta urns in the sunshine. After six months, it’s blended with rice and sugar until it reaches its rich final form.