Rows of Tradition
Near My Hao in Vietnam’s Hung Yen Province, soy sauce production is a centuries-old craft rooted in tradition. The region’s soy sauce is renowned for its rich flavor and natural fermentation process. Made from soybeans, glutinous rice, salt, and water, the sauce is crafted using time-honored techniques. Soybeans are roasted, ground, and mixed with koji (fermented rice), then placed in earthen jars to ferment under the sun for weeks or months. This process develops the sauce’s distinctive aroma and deep umami taste.
The soy sauce industry in My Hao supports local livelihoods, with many families passing down their craft for generations. Traditional methods are being preserved even as producers modernize to meet growing demand. The region’s soy sauce is a staple in Vietnamese cuisine, used for dipping, marinating, and seasoning, and continues to hold cultural and economic importance in the area.
Rows of Tradition
Near My Hao in Vietnam’s Hung Yen Province, soy sauce production is a centuries-old craft rooted in tradition. The region’s soy sauce is renowned for its rich flavor and natural fermentation process. Made from soybeans, glutinous rice, salt, and water, the sauce is crafted using time-honored techniques. Soybeans are roasted, ground, and mixed with koji (fermented rice), then placed in earthen jars to ferment under the sun for weeks or months. This process develops the sauce’s distinctive aroma and deep umami taste.
The soy sauce industry in My Hao supports local livelihoods, with many families passing down their craft for generations. Traditional methods are being preserved even as producers modernize to meet growing demand. The region’s soy sauce is a staple in Vietnamese cuisine, used for dipping, marinating, and seasoning, and continues to hold cultural and economic importance in the area.