For many people of the Asian diaspora, food provides a tangible link to heritage that can sometimes feel distant. Soy sauce is one of the best examples. While familiar red-capped, mass-produced bottles of soy sauce dominate supermarket shelves, a small community of artisans is choosing to make the condiment in different, slower ways. Ramona Lee – also known as “The Soy Sauce Lady” – and Mike Fung