[Special Collaboration Project]
Learn how to make black bean soy sauce and cook fermented dishes at a long-established black bean soy sauce workshop.
A special collaboration project with "Yu Ding Xing," a long-established Taiwanese soy sauce brewery founded in 1958 that continues to uphold the tradition of brewing using wood fires.
Learn about traditional Taiwanese black bean soy sauce making through a workshop tour and explanation of the manufacturing process, and even try your hand at brewing black bean soy sauce. Furthermore, experience the charm and uses of Taiwanese fermented condiments through a lesson on making seven vegetarian dishes using fermented black beans, black bean chili oil, and various types of black bean soy sauce.
This is a day to experience Taiwan's food and fermentation culture by seeing, smelling, tasting, and learning through hands-on experience.
Schedule
09:30
Gather at Yunlin Station on the Taiwan High Speed Rail (Taiwan Shinkansen)
After gathering at Yunlin Station, all participants will take a taxi to the soy sauce workshop.
10:00-10:15
Arrival at the soy sauce workshop, orientation.
Upon arrival at the soy sauce workshop, we will distribute the day's materials and explain the schedule and important points.
10:15-10:30
Explanation of the dishes on the day and introduction of various black bean soy sauces.
The lesson will explain the recipe and the characteristics of the black bean soy sauce used. Participants will compare several types of soy sauce to learn about the differences in their flavors and production methods.
10:30-12:00
Cooking lessons and practical cooking classes
We will actually cook dishes using Taiwanese fermented seasonings, primarily black bean soy sauce. Through the entire process of cutting, preparing, and seasoning, we will deepen our understanding of Southern Taiwan's food culture.
*This is a vegetarian cooking lesson that does not use meat or fish.
Please let us know in advance if you have any allergies.
12:00-13:00
lunch
The finished dishes are enjoyed by all participants together. It's a time to experience the umami of black bean soy sauce and the depth of fermentation through the flavors of the dishes you've prepared yourself.
This vegetarian cooking lesson focuses on bringing out the deep umami flavor of black bean soy sauce to the fullest, without using any meat or fish.
Experience the amazing flavors created solely from the power of ingredients and fermentation.
Menu for the day / Soy sauce and fermented seasonings to be used
[Salad] Cucumber salad / Lightly salted chili oil [Salad] Young corn with sesame dressing / Fermented black bean chili oil and rice grain soy sauce [Egg dish] Omelet with cabbage / Traditional chili oil [Stir-fry] Stir-fried bell peppers and fried bread with fermented black bean sauce / Fermented black bean sauce and rice grain soy sauce [Grilled dish] Grilled tofu with ginger and soy sauce / Fermented black bean sauce and rice grain soy sauce [Rice dish] Fried rice with daikon radish and soy sauce / Amber soy sauce and rice grain soy sauce [Dessert] Amber soy sauce caramel brûlée / Amber soy sauce
*This is a vegetarian dish that does not use meat or fish.
*Please note that the menu may be subject to change depending on the availability of seasonal ingredients.
Also, please let us know in advance if you have any allergies.
13:00-13:30
Black Soybean Soy Sauce Manufacturing Process Seminar
This presentation clearly explains the manufacturing process of black bean soy sauce, including how it is prepared, fermented, and aged. It also compares it to regular soy sauce made from soybeans and wheat flour, highlighting its unique characteristics, from raw material selection to fermentation in earthenware pots, all brewed over a wood fire.
13:30-15:00
Workshop tour and explanation of the manufacturing process
We will learn about the manufacturing process of black soy sauce while touring a workshop that actually uses wood-fired brewing. We will explain everything from raw material processing to koji making and fermentation and aging in earthenware pots, and deepen our understanding of the changes in fermentation and the brewing process by comparing soy sauces brewed at different times.
15:00-15:30
Experience being a black bean soy sauce brewer in earthenware pots
Under the guidance of a craftsman, you will experience firsthand the entire process, from combining black bean koji with salt to fermenting in earthenware pots. You will take the first step in making traditional Taiwanese black bean soy sauce with your own hands, and after fermentation, you will sign the earthenware pot as a memento, followed by a group photo of all participants.
15:30 - 16:00
Networking event, Q&A, and shopping.
This is a time for interaction where you can freely ask questions while reflecting on your experience. There will also be time for explanations about the workshop's products and for purchasing them.
16:00－16:30
Depart from the workshop and head to Yunlin High-Speed Rail Station.
We will depart from the workshop and take a taxi to Yunlin Station on the High-Speed Rail (Taiwan High-Speed Rail). We will arrive at the station around 4:30 PM and then disperse there.
* This tour is designed as a day trip from Taipei, allowing for flexible travel planning.
Yu Ding Sing is a small workshop specializing in black bean soy sauce, founded in 1958 in Xiluo, Yunlin, Taiwan. The family has run the business for three generations, and is now primarily operated by brothers. They adhere to 16 meticulous steps , using wood-fired heating and natural fermentation in ceramic jars, continuing to produce small batches of high-quality black bean soy sauce (yin-you). Wood-fired heating is an ancient, traditional method that requires constant monitoring of the fire, but it produces a uniquely savory flavor. Furthermore, they reuse leftover wood scraps from construction projects, demonstrating their commitment to sustainable manufacturing.
The flagship product, Yimyu, a traditional Taiwanese black bean soy sauce, is characterized by its deep umami and aroma, achieved through sun-drying and long-term fermentation (a minimum of four months). The company is also actively involved in promoting Taiwan's fermentation culture through open workshops and factory tours. In addition to limited collaborations with Michelin-starred restaurants such as AKAME, the company's products are also sold in high-end retailers such as Carrefour, Shennong Market, and Mitsukoshi Department Store in Taiwan, and are exported to New York in the United States and Japan.
Currently, the third generation of brothers are active, each utilizing their respective areas of expertise. The elder brother, Yoshitsugu, a chef, has experience in Australia and is dedicated to developing vegetarian dishes centered on the umami of black bean soy sauce. He promotes its appeal through recipe development and catering that do not rely on meat or fish.
Meanwhile, his younger brother, Yi Zhe, is working on researching and classifying the history and production methods of Taiwanese black bean soy sauce, and is systematizing and spreading its value from an academic perspective through the establishment of a craft black bean soy sauce association.
Navigator
Lin Pingchun
林 品君
Born in Yilan County, Taiwan. After graduating from the Faculty of Foreign Studies at Osaka University, she worked for a major travel company and a restaurant before becoming independent and opening her own cooking school, "Shiang Tsai," in Yilan. Through cooking lessons and activities such as Taiwanese tea newsletters, she shares Taiwan's rich food culture both domestically and internationally.
He holds both a chef's license and a tea producer's license, both national qualifications in Taiwan, and is actively involved in Farm to Table initiatives throughout Taiwan. He organizes cooking classes and tea-making workshops with producers, and continues to work to deepen participants' understanding of food culture by allowing them to actually visit production areas and experience things with their own hands.
Author of "The Textbook of Taiwanese Tea: Authentic Knowledge Taught by Local Experts" (Graphic-sha).
Instructor
Xie Yichen (Ozzy)
Xie Yixing
Ozzy Xie is the third-generation soy sauce craftsman of Yu Ding Xing and has been planning and managing "Future Dining Table" since 2017.
As a monthly food exchange event, we invite guests from various fields to showcase the food culture and regional attractions of Yunlin and Xiluo.
Having experience as a chef, she specializes in vegetarian dishes that do not use meat. Utilizing the inherent umami of black bean soy sauce, she develops a wide range of recipes, from vegetable dishes to desserts and even dishes using fermented condiments, sharing Taiwan's black bean soy sauce culture through her cooking.
Meet and disband at Taipei 101
We will meet at the Shinkansen station and travel by taxi. Since we will meet and disperse at the destination, you can freely plan your trip.
No language barrier
Food researcher Lin will be in charge of interpreting in Japanese, Chinese, and Taiwanese, and you will be able to interact directly with the producers, so you can ask detailed questions freely on the spot.
Taiwan's fermented food culture
Taiwanese food culture, similar to but distinct from Japanese food culture, has developed uniquely due to differences in climate and environment. Experience Taiwan's fermented food culture through cooking lessons.
Soy sauce brewing experience
Under the guidance of a craftsman, you can experience the entire process of making soy sauce, from preparing black beans in earthenware pots to the actual making process. A special and valuable experience that you won't find in everyday life!
Meet and disband at Taipei 101
We will provide each participant with one jar (70g) of fermented black beans used in the lesson. This will allow you to recreate the dishes at home.
Frequently Asked Questions (FAQ)
Q1. I'm worried about the language barrier. Is that okay? We can accommodate you in Japanese, Chinese, and English. Furthermore, Lin, a researcher of Taiwanese regional cuisine, will also provide Japanese interpretation, so you can participate with peace of mind regarding language.
Q2. How do I get there? We will meet at Yunlin High-Speed Rail Station and then travel to the workshop by taxi. We will also provide transportation back to the station.
Q3. What kind of event is it? This is an experiential workshop where you can learn about fermentation culture through a tour of the black bean soy sauce manufacturing process, cooking lessons, and a hands-on experience of fermenting in earthenware pots at a long-established soy sauce factory in Taiwan. It is recommended for those interested in Taiwanese food culture and fermented seasonings, and those who enjoy hands-on learning experiences. It is also ideal for those who want to learn more about local culture through cooking and travel, and those interested in vegetarian cuisine and new ways to use black bean soy sauce.
Q4. Can I participate even if it's my first time? Yes, it's perfectly fine if it's your first time. No specialized knowledge or experience is required; our craftsmen and instructors will provide thorough support every step of the way.
Q5. What does the cooking lesson entail? We will be making approximately seven vegetarian dishes, primarily using black bean soy sauce and other Taiwanese fermented condiments. The lesson includes dessert as well.
Q6. Are there any physically demanding tasks? There is no heavy labor. Cooking and preparation are done at a manageable pace, so anyone can participate with confidence. There are no dangerous steps in the soy sauce preparation process, and everything is done safely under the guidance of a professional. Even first-timers can participate with peace of mind.
Q7. Is it possible to do this as a day trip from Taipei? Yes, the schedule is designed to allow participation as a day trip from Taipei. It's easy to incorporate into your travel plans.
Q8. Where do we meet? Is transportation difficult? We will meet at Yunlin High-Speed Rail Station and then travel to the workshop by taxi. Our staff will assist you with transportation, so please don't worry. The taxi fare is included in the price, so you do not need to pay the driver.
Q9. Can you accommodate allergies? We will do our best to accommodate your allergies, so please contact us in advance.
Q10. What should I bring? Please bring an apron and writing utensils. Also, please wear comfortable clothing. All other basic equipment will be provided, so you can participate with peace of mind.
Q11. What happens if it rains? The workshop will proceed as usual even if it rains. While some outdoor work is involved, the actual working environment in the workshop will not change due to the weather. We will provide simple raincoats, but bringing your own umbrella or rain poncho will give you greater peace of mind.
Q12. Is it okay to participate alone? Yes, many people participate in the workshop alone, and it's a friendly event where natural interactions occur among people who love fermented foods.
Q13. Please explain the registration process. Please fill in the number of participants on the application form and submit it. If there are still seats available, we will send you an invoice for the reservation deposit and instructions for online payment. The reservation deposit is NT$500 per person. The payment deadline is approximately two weeks from now. Your reservation will be confirmed upon receipt of the deposit. Please note that your reservation will be considered provisional before payment is received. If another application is received and payment is confirmed first, that application may take priority. Regarding the remaining balance, we will send you payment instructions approximately one week before the workshop begins.
Q14. Please tell me about refunds in case of cancellation. Cancellation Policy - Up to 5 days before the event: Full refund - 5 to 3 days before the event: 50% of the reservation fee will be refunded - Within 3 days of the event: No refund *Any fees incurred during the refund process will be the responsibility of the customer.
Q15. What is included in the price? The price includes taxi fare between Yunlin High-Speed Rail Station and the event venue, cooking lessons, recipes, lunch, a workshop tour, a black bean soy sauce making experience, and a souvenir (one 70g bottle of fermented black beans). Please note that transportation to Yunlin High-Speed Rail Station (the meeting point) and travel insurance are not included; please purchase or purchase these separately.
[Special Collaboration Project]
Learning at a long-established black bean soy sauce workshop
Black bean soy sauce making and fermented food workshop
Date: November 23, 2026 (Monday)
Start time | Early morning 09:30
Dismissal time: 4:30 PM
Participation fee | N-T-$6-0-0-0
→Early bird price: NT$4,500/person (tax included)
After reviewing your application, a representative will contact you. Once we confirm availability, we will send you instructions for online payment of the reservation deposit to the email address you provided. Please note that it may take 2-3 business days for us to contact you.
Preliminary consultation
If you're interested but would like to know more or have any questions, please feel free to contact us via the LINE chat below.