[Post 972] The Soy Sauce That Takes Nine Months To Make | Singapore Hour

Summary

While most soy sauce manufacturers rely on modern technology to maximise output, one Singaporean family still brews every batch the traditional way: by hand, under the sun and over nine patient months. Third-generation owner Ken Koh shares how Nanyang Sauce preserves its heritage while innovating for the future, and how their soybeans might even hold the key to a new frontier in cancer treatment.