新延香

New Yan Siang traces its sauce-making practice to founder Lin Tsai-ken, who studied Japanese pickling and fermentation in Japan. The business began in Taitung in 1956 with handmade pickles and braised foods, followed by traditionally brewed soy sauce in 1960. The second generation developed douzao in 1961 and learned miso brewing in 1979; a factory was established in Neipu, Pingtung, in 1980, and New Yan Siang Foods was formed in 1996. Its core range includes chili bean paste, miso, red yeast rice products, douzao, red bean strips, gluten products, and bonito flakes. In 2009, the retail label Wu Jiang Chuan Jia was introduced. A 2017 collaboration with a chef used millet, pigeon pea, makauy, litsea, cinnamon, and dried longan from Pingtung communities in a millet and pigeon pea miso. The fourth generation took over in 2023; Japanese food-grade machinery was added in 2024 during a vegetarian-factory renovation. Production follows Taiwan’s GHP and food safety regulations, while selected red yeast rice is locally grown and aged for 280 days.