Marca Pina Patis Fish Sauce 1L

Store in a cool and dry place, away from the sunlight

The story begins with a father, a mother and their son who moved from Sorsogon to Metro Manila to find better opportunities in a bigger city. The initial plan in the aftermath of World War II was to produce ketchup. During that time, squash or calabasa – not the expensive tomatoes – was used to make ketchup, another type of seasoning that Filipinos developed a taste for during the American occupation. Producing ketchup, however, proved to be quite a challenge for the enterprising family. Their first batch was too watery that it flowed out like water. The second batch, on the other hand, was too thick that it would not come out of the bottle. The two failed batches of calabasa ketchup was enough to make them change directions. And so they decided to produce soy sauce instead. But making soy sauce proved to be even more complex. Producing soy sauce required constant temperature, salinity, controlled growth of the koji bacteria and more importantly, a long period of time to ferment the unique taste that perfectly suits the Filipino palate. Eventually, in the late 1940’s, the first batch was made and sold. This first batch was made in the small backyard of the family home in Grace Park, Caloocan. The soy sauce mixture was fermented for about a year before it was deemed good enough to be brought to the market. But once sold, Filipinos were immediately hooked and they have remained loyal since the fist batch entered the market

Do not consume it if the seal is broken