English Cantonese

Thinking of lunch or idea for dinner tonight? Check this one out, Chilli oil fried eggs + our Soy sauce, will guarantee you a happy meal....

Not sure what to do with the left over rice? and want to make something tasting without much of ingredients? All you need for this recipe...

係小豆島木桶發酵文化峰會第二日。 見到木桶計劃嘅真心，真係好感動。 而家只有大約1%嘅日本醬油廠用緊傳統「木桶」來整醬油。 過去30至50年，因為木桶維護成本高，需求大，好多醬油廠就放棄咗傳統「木桶」，改用金屬或者塑膠桶。...

This Spring Onion Soy Sauce Oil is an exceptional infusion that complements nearly any meat dish, especially pork chops. The blend of...

This classic dish hails from the vibrant streets of Hong Kong, where simplicity meets flavor. It's a celebration of basic ingredients...

Ingredients: - Oyster Mushrooms (Thinly sliced; make light crosswise cuts without slicing all the way through) - Shoyu (Soy Sauce) -...

喺剛剛嘅 2月2號至2月4號，呢三日，喺日本小豆島舉辦咗一個叫做木桶による発酵文化サミット嘅活動 - 木桶（木製酒桶）峰會。 呢個活動旨在推廣同保存木桶（傳統木製桶製作）同木桶釀造醬油嘅藝術。 能夠帶埋我自己嘅醬油（亦係用木製威士忌桶陳年同發酵）同日本各地嘅醬油大師坐喺同一...

經過一輪火入過程後, 用咗幾日 畀我嘅醬油進入Resting 狀態, 容許醬油慢慢沉澱, 將所有風味慢慢融合, 依家就到最精緻同埋最後一次過濾, 需要嘅物質慢慢過濾. 係, 你睇得冇錯佢真係一滴一滴咁樣過濾. 唔同大型工廠, 我係自家釀製, 用嘅工具 都係比較Old...

After the the firing process, our soy sauce embarks on a period of rest, allowing its rich flavors to settle and harmonize. 🍶✨ Today,...

醬油壓製後第4日：而家係時候進入加溫殺菌階段。依個階段至關重要，我要慢慢將醬油，盡量保留醬油每個風味，要讓佢哋變得更香濃。 如果加熱過火，就可能出現焦味或意你唔想要嘅味道。最壞嘅情況係完全破壞過去12個月辛苦照顧嘅鮮美風味。依個階段仲有大把嘢要學。

Day 4: After the soy sauce has been successfully extracted, and now it's time to elevate the process with pasteurization. This phase is...

睇住氣泡越嚟越厲害，真係睇到勁興奮。咁活躍嘅醬油就等於話畀我哋聽，我哋嘅醬油麴同周圍嘅自然酵母係 努力地嘅做野！ 佢哋努力地將大豆同小麥分解，變成天然嘅"氨基酸"(分解大豆嘅蛋白質) 同 "糖" (分解澱粉質)。呢度就係我哋醬油獨特鮮味同甜味嘅來源 -...

As the Gold Coast temperatures getting warmer, our soy sauce mash is really coming to life. It's absolutely fascinating to watch as the...

隨住200升木桶嘅到來，係時候深入 生產填滿佢。呢啲200升嘅木桶係我至今為止製過嘅最大 批次。 喺香港嘅時候，我偷偷摸摸試過製100升嘅批次。我仲係唔明白，當時點樣擺咗咁大嘅容器入我哋嘅窄窄嘅屋企！ 灌滿呢啲200升嘅桶絕非易事。 要一段時間先可以做到滿滿。...

Here we go! With the arrival of the 200L wooden barrels, it's time to dive into the heart of the process. These barrels mark a new...

大概一年前， 正當我製作Test batch醬油嘅時候， 我諗我需要相對比較啲大啲嘅器做醬油， 唔只係大, 仲啱用醬油發酵嘅容器，畀佢哋個位更加自然呼吸熟成。 喺日本傳統手工醬油釀造廠，佢哋以前百年前都係用啲大木桶，叫做「Kioke」（木桶）。依家只有大概1%嘅醬油廠仲用緊...

Around a year ago, as I crafting my test batch soy sauce, it dawned on me that I'd need something larger to handle larger batches. It...

經過幾輪深入測試，上星期喺第一桶醬油提取多一啲，希望寄比幾位朋友試一試。我真心希望品質繼續維持穩定。 今次已經慢慢提取咗四日, 再進一步成熟，然後 再緩慢過濾。確保所有唔好嘅味道都被過濾，只留下純正的美味。 今次亦都係我喺澳洲嘅第一瓶醬油，終於可以再次喺醬油瓶上睇到我Lab...

After the few rounds of deep dive testing, I have made a slightly bigger extraction from the first soy sauce barrel and hope to send to a...