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When my Fused soy sauces first launched in 2016 I was thrilled to see the range feature in The Irish Times. Marie-Claire Digby, a senior food writer for The Irish Times, kindly covered the launch in her weekly ‘Food File’ – a weekly column that shares food news from across Ireland.

Marie-Claire Digby wrote: “Fiona Uyema studied international marketing and Japanese and lived in rural Japan for three years. She is the author of Japanese Food Made Easy, published last autumn by Mercier Press, and has branched out into food production. With the help of the SuperValu Food Academy, she has just launched a range of soy sauces. Fused by Fiona Uyema comes in Clever Classic, Cheeky Chilli and Glorious Ginger varieties.”

I was quoted in the feature saying: “During my visit to Japan last year I visited a soy sauce factory to learn about the process of making a good quality soy sauce. I sourced a supplier for an excellent quality Japanese soy sauce, which I then fuse and blend with spices before bottling. All of this takes place in Kildare.”

You can read the full original article as published in The Irish Times here.

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