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...

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