Mu artisan soy sauce - A Day Within Indigo Walls

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A Day Within Indigo Walls

Mu, Artisan Soy Sauce Third-generation soy sauce artisan Shirley Chia is committed to the preservation of the ancient art of handmade soy sauce.

  • He is also a Director of ThinkCity, a community-based organization that engages with government agencies, business communities and civil society to undertaken urban rejuvenation.

  • The next process takes 2-5 days to mix the dry beans with flour and let it sit on a tray for days to develop the fermenting mould.

  • The will also hold a demonstration on the artform, using seafood caught from the waters around Penang.

MU, Artisan Soy Sauce

Lee is excited about looking to further the idea of locality and sustainability on top of their usual pursuit of delectable flavours.

  • Once it has reached 180 days, salt and water will be added into the fermented bean and will be left to ferment under the hot sun before its first extraction.

  • But there is one Malaysian who wants to elevate the humble soy sauce to an art form, and to guide it to take its place in our kitchens as a premium ingredient.

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