In Inner Mongolia, Kexin Wanjia crafts fermented foods by blending grassland gifts with natural fermentation
For years, it’s made great fermented foods, a top expert in northern China.
Nature’s gift, a quality starting point
Kexin Wanjia roots in Inner Mongolia—abundant sun, pure air, clean water, perfect for fermented foods.
Kexin Wanjia picks local non-GMO soybeans, wheat & Buluke, ensuring pure, safe products from the start.
Inheriting craftsmanship, brewed with dedication.
Kechin Wanjia deeply integrates traditional Eastern fermentation techniques with modern technology.
Its soy sauce, miso and pickles use strict temp control & long fermentation for taste/nutrition.
Core product line:
Organic soy sauce series: Truly organically certified soy sauce, zero additives, rich flavor, is the top choice for a healthy diet.
Miso series: Strictly produced according to Japanese craftsmanship, red miso, white miso, etc., have a dense texture and rich sauce aroma, making them an excellent base for making miso soup and braised dishes.
Buliuke Pickled Vegetables Series: Pickled vegetables made from the specialty vegetable ‘Buliuke’ from Inner Mongolia, with a crispy and tender texture, a sweet undertone mixed with saltiness, appetizing and refreshing, showcasing unique local flavor characteristics.
Choosing Keqin Wanjia means choosing a natural, healthy, and authentic taste sourced from the grasslands of Inner Mongolia.