│ 嚴選客家酸桔製醬 │
■ 百年古法麥芽 Traditional malt sugar
■ 手工葛鬱金粉 Arrowroot Powder
■ 日曬海鹽Sun-dried sea salt
Hakka kumquat sauce is often used as a dipping sauce, putting the finishing touch on a dish, so we decided to make it the focus. The production of kumquat sauce requires the manual separation of the skin, flesh, and seeds of kumquats. The skin and flesh of the fruit go through different processes and are remixed after cooked, fully showcasing its citrus flavour. No artificial additives are used in the process. We pair Hakka kumquat sauce with walnuts roasted at low temperatures and traditional malt sugar to create a distinctive sweet and sour taste, presenting this traditional flavour in the form of candy.
The kumquats that grow in abundance in the Guanxi and Xinpu regions of Hsinchu County are too sour to be eaten directly, so the thrifty local Hakka people turned it into kumquat sauce, making it a representative element of Hakka cuisine. The sauce can be used as a dipping sauce for meat and vegetables as well as a soup base for hot pots. Many farmers are becoming less willing to plant this fruit because of the unpalatable taste, poor sales, and low output value. We hope to enhance the value of kumquats by offering new applications so that kumquat sauce, which holds a unique place in Hakka culture, will be passed on.
Traditional malt sugar
Traditional malt sugar is different from the sweeteners used in the modern food industry. It is made up of wheat and glutinous rice and is made through a series of processes that include sprouting, juice extraction, soaking, slow-cooking and filtering, lasting about 7 days in total and producing a full and rich flavour. As malt sugar has good moisture retention properties and its sweetness is only 40% of cane sugar’s, it is not overly sweet, making it very suitable for creating desserts.
Xinzhuang used to be the main production district of traditional malt in Taiwan. With the development of the modern food industry, the use of refined starch as well as sweeteners derived through chemical methods have almost completely replaced the use of traditional malt, causing traditional malt factories to gradually close down. In order to preserve the traditional technique of making malt sugar, we choose to use the malt from YF Maltose, which follows the family's century-old method and does not contain artificial additives, as the mian ingredient for the product. With this, the next generation will still be able to enjoy the delicious traditional malt sugar.
Arrowroot powder helps candy take shape, producing a chewy texture. In order to save costs, the confectioneries generally use refined corn starch, which contains a mixture of refined starches, with every brand having different ingredient proportions. However, the arrowroot powder that we use is sourced from independent farmers and is made through a manual process of pulping, rinsing, precipitation, and sun exposure. The process is complicated, but natural and precious.
Arrowroot has a few different names in Taiwan. Its tuber is rich in starch and is used as a supplementary staple food by the indigenous people in place of sweet potato and taro. Arrowroot has long been established as a health food and is rich in nutrients. It is soaked and boiled before being consumed by those suffering from a cold, hoarse voice, or diarrhoea. Its starch is especially easy to digest, so it is also used as a nutritional supplement for children and the sick. With the development of the food industry, the competition with corn starch and other refined starches has left arrowroot powder in the dust. Nowadays, only a few farmers would grow it for family consumption. We hope to expand this traditional agricultural product’s range of applications so that it will not disappear.
Sun-dried sea salt
The salt obtained from evaporating sea water under the sun is different from the salt refined through electro-dialysis. This is because sea water contains rich minerals, and the difference in crystallisation caused by the different temperatures, amount of sunshine, and algae in the water during different seasons result in a varied flavour. When added in moderation to various desserts, it is able to reduce their sweetness and bring out their unique flavour.
Budai, located in Chiayi, has been producing salt through evaporation under the sun for more than two hundred years. It experienced the golden age of salt fields in the 19th century and became a major “salt town” in Taiwan. Yet, as it was not able to compete with modern salt production methods, it had to dismiss the salt workers at the end of 2001. Later, some determined individuals worked hard to bring back the traditional salt production and moreover, incorporated environmental education, culture, and tourism into the salt culture. We specially select the salt produced in traditional methods for our products, hoping that through concrete actions, we can support the continuation of culture and traditional craftsmanship.
Net weight: 175g / 350g / 600g
Shelf life: Please store in a ventilated and cool place, unopened at room temperature 25 ℃ can be stored for five months. Please consume as soon as possible after opening.
淨重：175g / 350g / 600g