Part 2/9:
His journey begins with sourcing high-quality soya beans from Bhutan and Canada, followed by meticulous fermentation processes. The beans are steamed, cooled on trays, inoculated with koji mold (a key fermenting agent), and then fermented in vats for nine months, requiring daily care and supervision. The patience and precision involved in this process highlight Ken’s dedication to authenticity. At the end of the fermentation, a precious byproduct forms: Nanyang soya salt, a naturally crystallized and aged salt harvested from the sun for over ten years. Unlike ordinary salt, this product is renowned for its umami and depth of flavor, adding significant value and character to Ken’s products and ethos.