brewed in Upstate NY

our story

Our Mission

real ingredients. real people. really great sauce.

At Wanjashan, we masterfully craft a culinary experience that anyone can enjoy. By pairing nature’s nutritious goodness with knowledge passed down to us by Buddhist Monks, we craft our sauces for you and our global partners.

What began as one man’s journey has turned into so much more than sauce. It’s about community and breaking bread.

  • organic
  • gluten-free
  • vegan

stay salty

Our Soy Sauce is almost 100 years in the making. After all those years of toil and passion, you would be a little salty too! We figure, you have to eat to live, so you might as well chow down on something epic. Cooking dinner takes enough time from your life, we took the time to capture Umami perfection in a bottle, so that you could…oh, I don’t know, actually enjoy your meal. Find out more about walking on the salty side of life.

Find out more about walking on the salty side of life. FIND OUT MORE

something to ferment on

You are who you surround yourself with. Project Community.

JOIN THE COMMUNITY

feel good inside and out

Satiate your taste buds with the natural Umami flavors of one of nature’s superfoods. True goodness doesn’t require additives.

Time is of the Essence

It starts with an heirloom recipe that uses the freshest ingredients. Epic doesn't happen in a day. At Wanjashan, we steep our sauces for up to 12 months. Dinner should be an adventure of flavors, not time spent.

Keepin' It Real

The growth of Wanjashan is credited to the many dedicated, incredible men and women who live the Saucy Life, everyday. Spreading the love and uplifting our community is a vital part of our D.N.A as a Company.

Proof is in the Sauce

Leave chemistry to the scientists. We use real ingredients in our sauces, balancing nutrition with nature's goodness. No USELESS ADDITIVES, NO GMOs, NO BULL. Great Sauce does not require a test tube.

#thesaltylife

This is as authentic an Asian dish as it can get! Our brand started in the country side of Taiwan, and this was the staple Friday dish that folks ate. It’s also one that inspired our grandfather to start this brand over 75 years ago. Thanks @kaitsdish for recreating and tagging us! ・・・
πŸ₯•π™Ώπš˜πš›πš” πš›πš’πš‹πšœ πš πš’πšπš‘ πšŒπš‘πš’πšŸπšŽπšœ, the recipe is one of my favorite way of indulging in ribs. The chives add so much flavor when it cooks with bones. I hadn't had the ribs with chives dish for a while, and when I went to the grocery store this evening, I was delighted to see them and brought them home. The price of chives, like all vegetables, went up a dollar higher per pound. Are the veggies higher in prices where you live? Back the dish, if you don't have chives at home, you can substitute it with leeks. Chives and leeks are cousins, and you can choose and pick.
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Serve - 2ish: cut ~ 1-1/4 lbs ribs into bite-size and season with 1/2 tsp salt, 1/4 tsp white pepper powder (or black pepper), 1/2 tsp garlic powder, and 2 tsp sake (or cooking wine). Chop a handful of chives into bite-size, and set aside.
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Coat a little oil on a nonstick skillet over medium-high heat. Add ribs, stir-fry till golden brown color, and there is no bleeding in the bones. Add 2 cups of water, 2 tsp tamari, 1/4 tsp dark soya sauce (optional), and 1/4 tsp sugar. Place a cover on the ribs and allow to cook undisturbed till there is 10% of sauce left in the pan. Remove the lid, and toss in chives. Stir and cook till the chives become soften.
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Serve the dish with brown rice and an option of side spinach. Oink! 🐽
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We’re enamored with this artist who created our classic Wan Ja Shan bottle in clay sculpture form! @stephaniehshih See her profile for other creations of iconic Asian food and snack brands! #wanjashan #claysculpture #iconicasianbrands #asiansauce #eclecticart ...

Posted @withregram β€’ @quartersoulcrisis CHINESE PORK MEATBALLS. Easy, quick, sweet, sticky. Dipped in sesame seeds for crunch. This sticky glaze with rice is SO good. Feel free to sub with chicken or turkey and also to toss with broccoli. I love playing with these flavors - mirin, rice vinegar, sesame. And there are a few other recipes on the blog (Sticky Sesame Steak) that use these ingredients too - meaning it’s worth it to buy something new to your pantry and know it will actually get used ...

Intense deliciousness calls for intense delivery. #soysaucesoygood #wanjashan ...

Join the Salty Side of Life

#thesaltylife