Sichuan's Naturally Brewed Soy Sauce
Have you ever tasted traditionally made, real Chinese soy sauce? If you live outside China, the answer is very likely no. Mass-market, grocery-store brands of soy sauce are either chemically concocted or naturally brewed for a short period of time, necessitating the addition of, variously, sugar, alcohol, vinegar, caramel coloring, msg, disodium 5 ribonucleotides and preservatives to make them tasty.
Zhongba, a famous brand in Sichuan since 1828, is naturally brewed for 360 days from a recipe of only water, soybeans, wheat, salt and mushroom. It gets an extra shot of natural glutamates from the mushroom—specifically the prized wild "mouth mushroom" of northern China—without tasting of mushroom. And it produces a soy sauce that is full-bodied, deeply red and intensely flavorful.
We invite you to try the longest-aged Chinese soy sauce in the U.S., available exclusively at The Mala Market. We have tried to keep Zhongba's premium flagship soy sauce pictured above at a reasonable price for everyday use, while the completely handcrafted version—coming Dec. 1!—will be a special-occasion soy sauce.
(Sorry gluten-free eaters, but all traditionally made Chinese soy sauces include wheat to jumpstart the fermentation process. We promise to continue looking for one that does not.)