デイビット・チャンのインスタグラム(davidchang) - 11月12日 05時45分

Been working on soy sauce since the early days of momofuku culinary lab. Often in American grocery stores soy and tamari tastes like caramel colored salt water...that has to change. They sell 10 types of olive oil, why not 10 types soy or tamari? We made bonji for our restaurants but wanted to make a restaurant-grade product for home cooks too. We steep organic soy and organic tamari with kombu to make them rounder and deeper. Will be sharing more on our process soon and we’re working on international shipping 🙏 Sign up at the link in my bio to get on our launch drop waitlist.

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