The Soy Sauce That Takes Nine Months To Make | Singapore Hour

Key Concepts Traditional Soya Sauce, Koji, Nanyang Soya Salt, Umami, Brine Solution, Stewards of Intangible Cultural Heritage Award, Nanyang Chef, Wellness Ingredients, Engkabang Sarawak Butter, Apong Salt, Microbiome (Gut, Skin, Cancer), Kitkoji, Anti-aging, Anti-oxidant, Whitening Properties, Cancer Research Collaboration, Clinical Trials.

The Legacy of Nanyang Sauce: Traditional Craftsmanship and Family Values

Ken, known as "the sauce daddy," introduces Nanyang Sauce as Singapore's last 100% traditional, handmade, and natural soya sauce. He distinguishes it from chemical soya sauce by comparing it to freshly squeezed orange juice versus an orange concentrate, emphasizing that cheap, commercially made versions often lack real soya beans.

Traditional Soya Sauce Production Process: The meticulous process begins with sourcing quality soya beans from Bhutan and Canada.

1. Steaming: The soya beans are steamed.
2. Cooling and Koji Addition: After cooling on trays, koji – a specific type of mould crucial for fermentation – is added. Koji converts and ferments the soya beans.
3. Vat Transfer and Brine: After three days, the mixture is transferred into large vats, where a proprietary brine solution (salt and water) is added.
4. Nine-Month Fermentation: The fermentation continues for nine months, requiring daily care "just like a child or a pet."
5. Separation: After nine months, the beans settle at the top, and the soya sauce is at the bottom.

A unique and precious ingredient highlighted is their Nanyang soya salt, which is naturally crystallized in the sun and aged for over 10 years. Ken describes it as one of the most precious salts globally, distinguished by its umami flavor in addition to its saltiness.

Family Heritage and Integrity: The business was founded by Ken's grandfather, who arrived in Singapore in the 1940s with nothing but a singlet and a small packet of koji. He initially used koji to flavor his porridge for friends, who then encouraged him to start a business. Ken, the eldest grandson, returned to the family business after 13-14 years in training and consulting, driven by a sense of duty and responsibility as his parents (Gen 2) were in their 60s and 70s and tired.

Ken learned profound values from his grandfather, particularly the importance of integrity. He recounts a significant incident where consultants proposed a faster, cheaper method using chemicals. His grandfather vehemently refused, stating, "If I don't dare to feed my grandson this soya sauce how can I feed the rest of Singapore?" He chased them out, demonstrating his unwavering commitment to not "shortchange his customers." Ken's mother, the eldest of six siblings, received the "Stewards of Intangible Cultural Heritage Award" for her extensive contributions to the soya sauce factory.

Diversification into Culinary and Wellness Ventures

Nanyang Chef: A Private Dining Concept: In collaboration with business partner Jenny, Nanyang Sauce launched Nanyang Chef, a private dining concept. This venture showcases their various sauces while focusing on wellness ingredients sourced from around the world.

• Examples: Bhutan's organic red rice, and Engkabang Sarawak butter – a plant-based butter from a tree that fruits only every four to five years.
• Another featured dish is codfish prepared with Nanyang soya sauce and Apong salt, which is gathered from Nipah leaves on Borneo island and offers a smoky, salty, and sweet flavor profile.

Ken's Entrepreneurial Path and the Birth of Kitkoji: Ken's best friend, whom he met in National Junior College (NJC), noted Ken's innovative approach, describing him as "a little ahead of his time" for effectively leveraging his strengths to tell the brand's story. Ken views his career shift not as a "mid-life crisis" but as finding his niche with a "creative lens" in a competitive market.

An unexpected discovery occurred when a government researcher tested their soya beans and found significant anti-aging, anti-oxidant, and whitening properties. This revelation sparked a connection between the gut microbiome (related to soya sauce) and the skin microbiome, leading to the development of a skincare line.

Kitkoji Skincare: Named after his daughter Kit and the essential koji mould, Kitkoji is a new skincare range.

• Product: The "power serum" is designed for skin whitening.
• Ingredients: Made from fermented soya beans and koji.
• Properties: The key extract has a very high content of anti-aging and whitening properties, along with a microbiome to balance the scalp.
• Development: The range underwent one year of R&D and was launched recently. Ken, who even pursued a certificate in microbiology, realized the interconnectedness of the gut microbiome, skin microbiome, and even the cancer microbiome.

Groundbreaking Research: From Soya Sauce to Cancer Treatment

Unexpected Cancer Breakthrough: A remarkable turn of events occurred when an Australian customer named Mark contacted them, reporting that his skin cancer spots on his face disappeared after using the Kitkoji serum. This astonishing feedback led to a research collaboration agreement.

Promising Research Findings: The extract was tested on more than 20 different cancer cell lines, yielding "very promising" results to date.

• Goal: The immediate goal is to precisely identify the active ingredient responsible for these effects.
• Next Steps: If the data remains promising, the next phase involves bringing this data into clinical trials to determine if the same effect can be observed in human patients. This development is described as "extremely exciting" for cancer drug development, as a natural product derived from fermented soya beans unexpectedly shows potential impact on cancer care.

Future Vision and Conclusion

Ken's vision extends beyond Singapore, with plans to open a new facility in Bhutan, utilizing over-a-hundred-year-old seasoned vats rescued from Malaysia. He reflects on his journey, stating that while he entered the family business selling soya sauce, his biggest achievement could potentially be a cancer treatment drug.

He articulates his life philosophy: his first 20 years were dedicated to business and entrepreneurship, while his next 20 years will focus on wellness and the microbiome. Ken believes in collecting diverse experiences and reinventing oneself to navigate life's inevitable obstacles, transitions, and challenges.