Pineapple Soy Sauce

Yu Ding Xing in Xi Luo, Taiwan, makes Taiwanese soy sauce with black soybeans for a deep, round umami flavor. For this particular soy sauce, the brewer was inspired by a traditional pickled pineapple condiment that his grandmother used to make at home. Ripe local pineapple is layered with the soybeans and salt in terracotta vats set in sun-drenched brick brewyards. The long, slow sun-brewed fermentation breaks down the sugars in the fruit so there is no residual fruity pineapple flavor. Instead, it melds into the sauce and adds a lighter taste and texture compared to more rich, roasty flavors. Afterward, the brew is heated over a carefully tended wood fire to halt fermentation.

The soy sauce is softly bright and briny, perfect for marinades or for splashing on seafood like scallops or fish.

Gluten free