Kularb (Rose) Naturally Fermented Black Soy Sauce, Sweet Flavor Thick Texture, use for stir fry (Pad Se-ew) and stew (Palo) The story of our family’s soy sauce begins in Kek Eay, China, a province known for the greatest black soy sauce in the world. It was the home of our first factory until before 1920 when our family immigrated to Thailand, bringing the secret recipe along with them. In order to create the black soy sauce, our family used such methods as natural brewing and conventional coal steaming, a tradition of which we continue today. Such tradition has provided not only an excellent aroma and taste, but a non-chemical process of old-style food preservation too. As a result, our black soy sauce has been a secret ingredient behind many famous restaurants and franchises throughout Thailand and its quality is insured by adhering to the standards of Thailand’s Good Manufacturing Practice (GMP). Our black soy sauces have been recommended by many chefs and cookbooks, but our success is due to another time-honored tradition of which we can only thank our satisfied customers: word of mouth. From a retail perspective, we cater to health-concerned customers who want natural ingredients and seasoning; we guarantee “non-chemical use” in our products and manufacturing processes; and we’re integrating leading environmental standards into our factory operations. We currently have two flavors of black soy sauce: Rose (Kularb) and Ta-Pae. The former is sweet. The latter is salted. In the future, we plan to expand our product line to other items such as bean curds, all-purpose seasoning sauce, noodle-base sauce, Pa-lo sauce and light soy sauce, continuing a family tradition of providing flavors customers want with a standard of quality and production they can trust. Recently, our new homemade products are salted eggs (Both raw and boiled) and salted eggs spicy paste. We are planning to expand the process of these new products to the industrial scale in 2015