<strong>Koon Chun Soy Sauce Factory:</strong> Founded in 1928, Koon Chun was originally located on the main street of Kowloon City, Hong Kong. During WWII, the company's fermentation site was taken over and the family was forced to relocate to the nearby Ta Tit Street. In 1968, they resettled in Yuen Long in the New Territories (pictured) -- the present-day premises.
Koon Chun Soy Sauce Factory: Founded in 1928, Koon Chun was originally located on the main street of Kowloon City, Hong Kong. During WWII, the company's fermentation site was taken over and the family was forced to relocate to the nearby Ta Tit Street. In 1968, they resettled in Yuen Long in the New Territories (pictured) -- the present-day premises.
Koon Chun
<strong>The Yuen Long factory, 1968:</strong> Koon Chun still follows traditional soy sauce making practices, producing soy sauce that is free from added chemicals and preservatives -- but it has introduced new technologies and techniques from around the world.
The Yuen Long factory, 1968: Koon Chun still follows traditional soy sauce making practices, producing soy sauce that is free from added chemicals and preservatives -- but it has introduced new technologies and techniques from around the world.
Koon Chun
<strong>Labor intensive: </strong>Workers carry barrels of fermenting soy sauce at the original Koon Chun factory in Kowloon.
Labor intensive: Workers carry barrels of fermenting soy sauce at the original Koon Chun factory in Kowloon.
Koon Chun
<strong>Pre-war: </strong>An aerial view of Koon Chun's original Kowloon City factory.
Pre-war: An aerial view of Koon Chun's original Kowloon City factory.
Koon Chun
<strong>A family legacy: </strong>Daniel Chan is the fourth generation owner of the Koon Chun Sauce Factory. He says he didn't even consider taking over the family business until receiving a request from his grandfather, pictured here outside the Yuen Long factory.
A family legacy: Daniel Chan is the fourth generation owner of the Koon Chun Sauce Factory. He says he didn't even consider taking over the family business until receiving a request from his grandfather, pictured here outside the Yuen Long factory.
Koon Chun
<strong>The goods:</strong> A page inside one of Koon Chun's early product catalogs.
The goods: A page inside one of Koon Chun's early product catalogs.
Koon Chun
<strong>Sheung Wan: </strong>An early image of Koon Chun's flagship shop, located in central Hong Kong's Sheung Wan area.
Sheung Wan: An early image of Koon Chun's flagship shop, located in central Hong Kong's Sheung Wan area.
Koon Chun
<strong>Koon Chun today: </strong>Chan, left, is the fourth generation co-owner of the Koon Chun Sauce Factory. He's considered one of the most knowledgeable soy sauce experts in Hong Kong.
Koon Chun today: Chan, left, is the fourth generation co-owner of the Koon Chun Sauce Factory. He's considered one of the most knowledgeable soy sauce experts in Hong Kong.
Maggie Hiufu Wong
<strong>Fermenting the beans: </strong>To make soy sauce, soybeans are sorted, boiled and mixed with microbiological cultures and flour. They're then left to ferment in a temperature and humidity-controlled room.
Fermenting the beans: To make soy sauce, soybeans are sorted, boiled and mixed with microbiological cultures and flour. They're then left to ferment in a temperature and humidity-controlled room.
Maggie Hiufu Wong
<strong>Step two: </strong>The fermented soybeans will then be placed in a tank together with a mixture of salt and water, which will then be exposed to the sun for two to three months as part of the second step in the fermentation process.
Step two: The fermented soybeans will then be placed in a tank together with a mixture of salt and water, which will then be exposed to the sun for two to three months as part of the second step in the fermentation process.
Maggie Hiufu Wong
<strong>The last step: </strong>Finally, the fragrant, brown-hued liquid will be extracted and transferred to another tank to sunbathe for another three months before it's ready for bottling.
The last step: Finally, the fragrant, brown-hued liquid will be extracted and transferred to another tank to sunbathe for another three months before it's ready for bottling.
Maggie Hiufu Wong
<strong>A global brand: </strong>Today, bottles of Koon Chun can be found on supermarket stores around the world.
A global brand: Today, bottles of Koon Chun can be found on supermarket stores around the world.
Maggie Hiufu Wong