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Fermented Oriental

All around the world fermented foods and beverages are part of the human diet.  In some places they make up a minor 5 percent of daily intake, while in others their role can be as substantial as 40 percent.

These products are produced using a natural fermentation process.  Micro-organisms transform these raw materials both biochemically (i.e., the nutrients) and organoleptically  (i.e.. the taste,texture/odour) into products that have a unique depth of flavor.

Fermented foods can be fried, boiled or candied, or consumed in curries, stews, side dishes, pickles, confectionery, salads, soups and desserts.  They can be in the form of pastes, seasonings and condiments.

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Plum Sauce (Red)
Light Soy Sauces
Dark Soy Sauces
Yellow Bean (Whole)
Yellow Bean Purees
Black Bean Puree
Black Bean Pellets
White Miso Paste
Red Miso Paste
Red Miso Puree
Yellow Miso Paste
Tamari (Gluten Free)
Broad Bean Fermented
Yakisoba Sauce
Sukiyaki Sauce
Toban Djan (Chilli Bean Paste)