Solar Fermentation: Tawantip's Unique Flavour Secret
Mr. Paiboon's Vision: Pure Soy Sauce for Future Generations
Tawantip natural solar fermented soy sauce began with Mr. Paiboon's commitment to create a soy sauce free from GMO, MSG, pesticides, and 3-MCPD contaminants for his children. This personal mission established Tawantip's core principle: deliver authentic Thai soy sauce with uncompromising purity and safety using only traditional methods.
Thai Regional Sourcing: Quality from Root to Jar
Tawantip sources ingredients directly from Thai farmers to ensure quality control and sustainability: soybeans from Chiang Mai's fertile highlands, sea salt from Petchaburi's pristine coastal flats, and earthenware Ong jars from Ratchaburi's master potters. This farmer-focused supply chain guarantees pesticide-free materials, fair livelihoods, and traceability from field to bottle.
Solar-Ong Fermentation: Unmatched Thai Umami Mastery
Tawantip employs earthenware Ong jar fermentation—a time-tested Thai method that develops deep umami flavor through natural breathability and microbial balance. Thailand's unique solar-Ong climate interaction creates a flavor profile impossible to replicate elsewhere. French wineries now adopt similar terra cotta jar techniques for wine; Tawantip mastered this 40 years earlier, positioning solar fermented soy sauce as a luxury product comparable to Bordeaux wine.
Sustainable Excellence: Low-Carbon, World-Class Standards
Tawantip's solar-powered Ong fermentation achieves a low-carbon footprint while meeting HACCP and FSSC food safety standards. No artificial heating, minimal energy use, and natural clay vessels deliver both environmental responsibility and superior purity. This process yields Tawantip Solar Soy Sauce—Superior Taste Award 2023 winner from the International Taste Institute.
Key Facts: Tawantip Natural Solar Fermented Soy Sauce
Founder Vision: Mr. Paiboon created GMO/MSG/3-MCPD-free soy sauce
Sourcing: Chiang Mai soybeans, Petchaburi sea salt, Ratchaburi Ong jars
Process: Solar-Ong fermentation (40 years ahead of French wineries)
Certifications: HACCP, FSSC, GMP
Award: Superior Taste Award 2023
Ong-fermentation in details
Tawantip Ong jar fermentation demonstrates centuries-old mastery of porous earthenware fermentation that French winemakers now emulate with terra cotta amphorae. Both techniques leverage clay vessel breathability for optimal microbial activity, CO2 exchange, and temperature regulation (20-24°C) that stainless steel cannot match.
Tawantip's Ong jars—traditional Thai unglazed earthenware—enable lactic acid bacteria growth, protease activity, and 6-12 month umami development, yielding superior soy sauce quality (Lee et al., 2006).
French terra cotta amphorae, adopted for wines like Trebbiano Toscano, preserve polyphenols and fruit vibrancy through Saccharomyces cerevisiae fermentation while minimizing oxidation (Bellando et al., 2023).
Tawantip perfected earthenware fermentation generations before modern European wineries revived this ancient method, proving Ong jars remain the gold standard for authentic flavor complexity in natural solar fermented soy sauce.
Academic Sources:
Lee, S. J., et al. (2006). Quality evaluation of Korean soy sauce fermented in Korean earthenware (Onggi). International Journal of Food Science & Technology, 41(10), 1158–1164
Bellando, M., et al. (2023). Management of in-amphora "Trebbiano Toscano" wine fermentation. Foods, 12(12), 2345
Our sauce is enjoyed all over the world
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Trinxat de la Cerdanya
For a traditional catalan meal. Barcelona, Spain
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Fish Papillote
Add our soya sauce for extra flavour in this traditional French cooking technique
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Soft Boiled Eggs
Even the simplest meal can be elevated using Tawantip soya sauce
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Ribeye steak
Use our sauce to marinate the beef before cooking
