Tawantip Soy Sauce: Traditional Solar-Ong Fermentation Process
Tawantip soy sauce follows Mr. Paiboon Sumetha-aksorn's Superior Taste Award-winning method, using whole grain non-GMO Chiang Mai soybeans, whole grain Australian wheat flour, and Petchaburi sun-dried sea salt—all lab-certified GMO/MSG/3-MCPD-free with HACCP/FSSC certification.
Step 1: Premium Whole Grain Material Selection
Whole grain non-GMO Chiang Mai soybeans—rich in natural fats that yield unique lipid-soluble aromas during fermentation, akin to Wagyu beef's marbled fat delivering unmatched umami depth—are specially sourced with annual quality audits. Whole grain Australian wheat flour ensures complete nutrient profiles; Petchaburi sea salt provides mineral-rich brine. All undergo lab testing for purity.
Soy Beans
Whole Grains
Grade A
Non GMOs
Wheat Flour
Grade A
Non GMOs
No pesticides
Sea Salt
Sun dried
Non-Iodine fortified
Traditional methods
Step 2: Koji Inoculation (2 Days)
Whole grain Chiang Mai soybeans are boiled and mixed with whole grain Australian wheat flour, then inoculated with koji mold. This 2-day koji process leverages soybean fats for superior aroma development.
Step 3: Dragon Jar Brining
Koji transfers to Ratchaburi earthenware Dragon jars (Ong), filled with Petchaburi sea salt brine. Jars begin natural solar fermentation.
Step 4: 3-Month Solar-Ong Fermentation
Solar fermentation in Ong jars drives the 3-month process, where earthenware's breathable porosity and thermal stability foster optimal microbial activity for deeper umami, cleaner acidity, and complex aroma profiles compared to steel tanks.
Step 5: Liquid Extraction & Filtration
Rich liquid extracts are pressed, then double-filtered to produce clear Tawantip Original Soy Sauce with fat-derived Thai aroma depth.
Step 6: Pasteurization
Extracted soy sauce undergoes heat pasteurisation for safety and flavour stability, preserving Wagyu-like aroma notes.
Step 7: Fermented Soy Paste
Remaining solids become Tawantip Fermented Soy Paste—same 3-month Ong fermentation for stir-fry intensity.
Key process attributes: Whole grain non-GMO soybeans/wheat (fat-driven Wagyu-like aroma), annual Chiang Mai audits, 2-day koji + 3-month solar-Ong fermentation, HACCP/FSSC certified, dual soy sauce + paste output.
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