We make slow food so you can cook fast
Back in 2017, during my second class, I taught how to make my favourite Asian pantry essentials. When I finished the class by saying "keep this refrigerated and open a year later," students were seriously underwhelmed 😅. Yet fermentation and ageing are the backbone of Asian cooking so I decided to do the waiting for you. Hence Umami soy sauce was launched.
As we added more classes, more products were requested: typically ones involving a long list of ingredients or labour-intensive. Years later, now we offer a range of small-batch Eastern products that are simple, versatile and essential to your everyday cooking, whether Asian or not.