Umami for your 'wantan mee': How Shoyu Bros transformed a classic Japanese sauce into a contemporary Malaysian condiment


PETALING JAYA, June 1 — One of my favourite ramen is a bowl of shoyu tantanmen; it tastes creamy, nutty and absolutely savoury. That bowl, that rich broth, would simply not taste the same without a good quality shoyu or what we recognise as...

Read more at : malaymail

Disclaimer : We make no assurance about the completeness and accuracy of the content of this website. All news on this website is collected from various sources hence information may or may not be true. Southeast Now does not verify the reliability of the content published. We do not accept any accountability for loss or damage occurred as a result of reliability on the content of this website.