{"id":46757,"date":"2026-04-23T13:16:55","date_gmt":"2026-04-23T05:16:55","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=46757"},"modified":"2026-04-23T13:16:55","modified_gmt":"2026-04-23T05:16:55","slug":"the-soy-sauce-artisans-making-the-chinese-condiment-with-a-dash-of-attitude","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=46757","title":{"rendered":"The soy sauce artisans making the Chinese condiment with a dash of attitude"},"content":{"rendered":"


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For many people of the Asian diaspora, food provides a tangible link to heritage that can sometimes feel distant. Soy sauce is one of the best examples.<\/p>\n

While familiar red-capped, mass-produced bottles of soy sauce<\/span> dominate supermarket shelves, a small community of artisans is choosing to make the condiment in different, slower ways.<\/div>\n

Ramona Lee \u2013 also known as \u201cThe Soy Sauce Lady\u201d \u2013 and Mike Fung of Cinwaan Soy Sauce are hand-crafting the liquid gold in rainy Sweden and sun-drenched Australia, respectively.<\/p>\n

Lee is a Chinese-American who grew up in New York\u2019s Chinatown<\/span> after her parents moved there from Hong Kong and mainland China in the 1960s.<\/div>\n

\u201cI grew up with dinners at my grandparents\u2019 in Chinatown. [We\u2019d have] big banquet dinners at Chinese restaurants \u2026 huge dinners with lobster and shrimp, and these big whole steamed fish would come out onto the table. But my sister and I, all we would do is order bowls of rice and eat it with soy sauce,\u201d she says with a laugh.<\/p>\n

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\"Lee<\/div>
Lee makes home-made soy sauce by fermenting fava beans and wheat. Photo: Ramona Lee<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Sixteen years ago, Lee moved to Malmo, a coastal city in southern Sweden. It was there that she became interested in fermenting foods<\/span>, while working as a preschool teacher about five years ago.<\/div>\n<\/div>\n


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For many people of the Asian diaspora, food provides a tangible link to heritage that can sometimes feel distant. Soy sauce is one of the…<\/p>\n","protected":false},"author":1,"featured_media":46758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[21174,12582,107,21175,11195,2245,7683,3111],"class_list":["post-46757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-artisans","tag-attitude","tag-chinese","tag-condiment","tag-dash","tag-making","tag-sauce","tag-soy","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/46757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46757"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/46757\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/46758"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}