Recipes By Simply Ming
 
 

AROMA TO 10,000 HOUSEHOLDS…

Since our creation in 1945,Wan Ja Shan Brewery Co., Ltd. has become one of the leading manufactures of naturally brewed soy sauce in Taiwan, the United States and China with distribution to a worldwide base of retail, foodservice and industrial customers. Wan Ja Shan soy sauce is the foundation for a selective line of delectable Oriental Sauces. Our sauces give full meaning to the Wan Ja Shan name, which translates to “Aroma to 10,000 Households.” Our savory condiments enhance the flavor of cooked dishes and can be used as a marinade, dressing and dipping sauce. It works magic in recipes, yielding a vast array of creative menu possibilities, as well as producing innovative results for many of the largest food processors and ingredient manufactures worldwide.

Throughout our history, Wan Ja Shan has been carefully managed under three important concepts: Quality, Sincerity and Service. Adherence to and continued execution of these three principles have created the foundation for success at Wan Ja Shan. Looking to the future, Wan Ja Shan is committed to creating and upgrading the essence of traditional Chinese sauces by introducing newer and more health conscious products for the increasingly sophisticated consumers worldwide.

Recently, to satisfy growing demand and popularity for natural foods worldwide, Wan Ja Shan has made additional investments in its facilities and infrastructure.  This has allowed us to manufacture NON-GMO and ORGANIC soy sauce to accommodate the health conscience consumer.

HISTORY

1945 Wan Ja Shan Brewery Co., Ltd. founded. First factory built in Taipei.
1958 Established second soy sauce factory in Nan-Hai Road, Taipei.
1968 The most advanced soy sauce factory nationwide is set up in San-Chung City.
1974 New York plant is built. Still remains today as the only Taiwanese soy sauce plant in the United States.
1975 Began production of non-preservative soy sauce through the introduction of advanced technologies.
1980 The Ping-Tong plant is founded for salted & kipper foods.
1980 The New York plant becomes KOSHER certified.
1986 The Ping-Tong plant is inaugurated to be the only factory nationwide with the largest fermentation tanks (300 tons).
1989 New York plant expanded into one of the biggest soy sauce plants in the United States.
1990 The Ping-Tong plant obtains GMP approval from the government.
1999 Ping-Tong plant expands to prepare for opportunities in the 21st Century.
2002 The Yentai plant in China is completed.
2003 The New York plant begins production of ORGANIC soy sauce, becoming only one of two manufactures of organic soy sauce in the United States.