The colourful process of soy sauce making by Saurabh Sirohiya

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The colourful process of soy sauce making is witnessed from overhead.  The soy sauce pots include ingredients of soybean, glutinous rice, water and salt and were being mixed in Hung Yen, near Hanoi, Vietnam.<br />
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Saurabh Sirohiya, 38, said "Vietnamese soy sauce, known as Tuong, being prepared, it differs significantly in taste from its Japanese or Chinese counterparts. Tuong is made from four key ingredients: soybean, glutinous rice, water, and white salt, resulting in a distinct and appealing aroma. It is only when the Vietnamese people handle the sauce that it achieves the right and delectable taste."<br />
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"The bean is baked under the sun and through fermentation it develops a unique flavour. The Vietnamese soy sauce ranges in colour from light amber to dark brown, and has varying levels of saltiness and sweetness."<br />
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"The craft of soy sauce making in Vietnam is labour-intensive, requiring skill and patience. The mixture is poured into earthen or ceramic jars, covered tightly and dried in the sun for two to six months. Sunlight heats up the jars, contributing to advancing the speed of the process."<br />
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"The yellow is soybeans, the main ingredient used for making the soy sauce, as the skilled workers stir the mixture every morning and noon for a few minutes to ensure that the beans are properly backed under the sunshine. I captured these pictures using both my drone and camera during the work process."<br />
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"This traditional dipping sauce has been a part of Hung Yen, situated on the outskirts of Hanoi, Vietnam, for hundreds of years, representing Vietnam's culinary heritage.  I purchased a new drone during this first trip to discover the culture of traditional craft villages in the north of Vietnam. This destination is known for its beautiful traditional craft villages that have been around for a long time."<br />
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Please byline: Saurabh Sirohiya/Solent News<br />
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© Saurabh Sirohiya/Solent News & Photo Agency<br />
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