FROM CHIANG RAI, NORTHERN THAILAND. AT LEAST 4 MONTHS OF MATURING TIME, FULL TASTE.
In Chiang Rai, northern Thailand, between the deep green fields in the hot sun, you can find a small factory. There, the soy farmers of Ban Umsang make soy sauce. They say that patience is what you need apart from soybeans and brown rice. The sauce matures for four months to develop the full flavor.