Handcrafted by multi-generational soy sauce makers, this condiment is made by mixing sweet and juicy Taiwanese pineapple with black soybeans and salt and leaving the mixture to ferment for 180 days in earthenware pots. The golden brown liquid has a fruity fragrance, but that pineapple note mingles with the more savory flavors once the sauce hits your palate and yields a sweet, delicious funkiness and nuanced saltiness. More bright and fruity than the deep caramel of standard soy sauce, the condiment also packs a complex umami flavor not only from the nuttiness of the soy, but also from the distinctive fermented pineapple—a flavor layer that can’t be found in grocery stores.
Yun Hai partners with a multi-generational family brewery that naturally ferments their Taiwanese black soybeans (which have a sweeter, more mellow flavor) and age them for one year or more in terra-cotta barrels.
We test everything we sell. Here’s how we’d use this.
Use in any recipe as you would soy sauce for a nuance of sweetness and extra savory-salty complexity. Try as an addition to dipping sauces, marinades, soups like our Taiwanese Beef Noodle Soup or even in the cooking water for rice. It’s also ideal for a table-side flavor boost atop noodles, dumplings and especially our Taiwanese Flaky Scallion Pancakes.
Shelf stable for up to two years after printed manufacturing date; refrigerate after opening.
On purchases of $125+ in the contiguous 48 states.
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