Pa Sai Plara Plant · Saraburi

The charm of Thai life The charm of Thai food The charm of Plai-Jawak

Cooked plara from a recipe handed down through generations, refined with modern food science. Fragrant, delicious, clean and safe — ready for som tam, Thai salads, curries and stir-fries.

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Plai-Jawak cooked plara, sweet fish sauce and seasoned chopped plara on a wooden table
Cookedready to use
30+ yearsFrom a village fermenting house to a full processing plant
2 signature recipesRice bran plara and roasted rice plara
Up to 2 years3-layer squeeze bottle, light-resistant and airtight
GMPHACCPHALALBRCGSThai FDAMade under industrial-standard processes

Plai-Jawak Products

The Taste of Plai-Jawak

Made from high-quality fish and carefully chosen ingredients — clean, safe, nutritious and delicious.

Plai-Jawak cooked plara, roasted rice recipe, squeeze bottle

Cooked Plara

Roasted Rice · Squeeze Bottle

  • Keeps up to 2 years
  • 3-layer bottle

A thick three-layer squeeze bottle that is airtight and as light-resistant as glass, for a shelf life of up to two years.

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Plai-Jawak cooked plara, rice bran recipe, PET bottle

Cooked Plara

Rice Bran · PET Bottle

  • Keeps 1 year
  • No sediment

Pasteurized plara with a one-year shelf life that does not settle when left standing. Fragrant, delicious and well-rounded.

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Plai-Jawak Zabb Nour sweet fish sauce

Sweet Fish Sauce

Zabb Nour Recipe

  • Coconut sugar
  • No preservatives

Fragrant coconut sugar simmered with plara. Keeps for a long time without preservatives, with a well-rounded taste.

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Plai-Jawak seasoned chopped plara

Chopped Plara

Seasoned Chopped Plara

  • Fragrant herbs
  • Long shelf life

Spicy, rich and bold, fragrant with herbs, and keeps for a long time.

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Which recipe suits you?

Plai-Jawak cooked plara comes in 2 recipes. Both are pasteurized, fragrant, not fishy and leave no smell on your hands — ready for som tam, Thai salads, curries and stir-fries.

Roasted RiceRice Bran
Packaging3-layer multilayer squeeze bottlePET bottle
Shelf lifeUp to 2 years1 year
HighlightsAirtight and as light-resistant as glass; easy to squeezeFish and seasoning in balance; no sediment when left standing
An Isan meal of som tam, Thai salad, gaeng om curry, stir-fried morning glory and sticky rice

Fragrant, delicious, well-rounded

  • Som tam
  • Salads
  • Curries
  • Stir-fries

Local wisdom + food science

Why Plai-Jawak

Rice-field fish, fully traceable

Fish caught naturally by villagers, such as gourami, climbing perch and mud carp, plus farmed freshwater fish with known origins. We work with the provincial fisheries office to prevent chemical residues.

Rice bran & roasted rice recipes

Fresh fish, scaled, gutted and cut into pieces, then mixed with sea salt and rice bran or roasted rice — known as “rice bran plara” and “roasted rice plara”.

Cultures researched with Chulalongkorn University

Fermented with microorganisms developed in research with the Faculty of Science, Chulalongkorn University — fragrant, not fishy, and no smell left on your hands.

Pasteurized, no sediment

Rich fish content balanced with the seasoning, so it does not settle. Available in PET bottles and multilayer squeeze bottles.

  1. SelectScaled, gutted and cut into pieces
  2. MixSea salt with rice bran or roasted rice
  3. FermentWith cultures researched with Chulalongkorn University
  4. Cook & bottlePasteurized and ready to use

Our Story

From the Pa Sai plara plant
to the “Plai-Jawak” brand

“Plara” is an essential local food for Thais in many regions. Its distinctive taste is why so many homes keep it in the kitchen as a staple seasoning.

Native Food Co., Ltd. grew from more than thirty years of fermenting plara, with a clear recipe from the very start — so every batch meets the same standard. Every fermenting jar tastes the same.

Rich, clean, safe, standardized
  1. 1
    Village fermenting house

    Plara fermenting passed down within the family

  2. 2
    Pa Sai Plara Plant

    Rice bran and roasted rice recipes handed down from our ancestors

  3. 3
    Native Food Co., Ltd.

    A full processing plant, raising plara to export standards

  4. 4
    The “Plai-Jawak” brand

    The charm of Thai life and Thai food, straight to your kitchen

Plai-Jawak News

Plai-Jawak in the Media

SME D Bank Pasteurized plara by Plai-Jawak BAAC The Native Food journey (Plai-Jawak) SME D Bank Meet the maker of “Plai-Jawak” plara SME D Bank Plai-Jawak plara, the pride of Saraburi Sentang Sedtee From 300 fermenting jars to pasteurized plara Matichon TV 30 years of plara, from Saraburi to the world

Frequently asked questions

Get to know
Plai-Jawak better

Other questions? Call 085-177-6914 or message Plai-Jawak on Facebook

How long does Plai-Jawak cooked plara keep?

The roasted rice recipe in the thick 3-layer squeeze bottle keeps for up to 2 years, as it is airtight and as light-resistant as glass. The rice bran recipe in a PET bottle has a 1-year shelf life.

Does it settle when left standing?

No. The fish content is balanced with the seasoning, so it does not form sediment.

Does it smell fishy or stay on your hands?

Plai-Jawak plara is fragrant, not fishy, and leaves no smell on your hands. It is fermented with microorganisms developed in research with the Faculty of Science, Chulalongkorn University, then cooked and pasteurized.

What can I cook with it?

It seasons a wide range of dishes, such as som tam, Thai salads, curries and stir-fries. Convenient and easy to carry.

What is the difference between the rice bran and roasted rice recipes?

Both use fresh fish that is scaled, gutted, cut into pieces and mixed with sea salt. They differ in the fermenting ingredient: rice bran or roasted rice. Both recipes have been handed down from our ancestors.

Where does the fish come from?

From fish caught naturally by villagers, such as gourami, climbing perch and mud carp, and from farmed, scaled, plant-eating freshwater fish with known origins. Every pond can be traced, and we work with the provincial fisheries office to prevent chemical residues.

Does the sweet fish sauce contain preservatives?

No preservatives. Zabb Nour sweet fish sauce is simmered from coconut sugar and plara, using a process that lets it keep for a long time.

What certifications do you have?

Plai-Jawak plara is certified GMP, HACCP, HALAL and BRCGS, is registered with the Thai Food and Drug Administration (Thai FDA), and is made by Native Food Co., Ltd. in Saraburi, Thailand.

Contact us

Order or ask about
Plai-Jawak

Native Food Co., Ltd.

96 Moo 4, Khlong Ruea
Wihan Daeng, Saraburi 18150, Thailand
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Our network

The Native Food network
Find the path that fits you

Plai-Jawak is a brand of Native Food Co., Ltd. If you are interested in food manufacturing or developing a new recipe, start with the path closest to your needs.

Native Food

The maker of Plai-Jawak

Native Food

Full-service food processing plant · Saraburi

Grown from the Pa Sai plara plant over 30 years, offering contract food manufacturing (OEM) and food science consulting.

Visit nativefoodthailand.com
Foodcility

Start from an idea

Foodcility

Recipe and food product development

No recipe yet, just an idea? The R&D team helps develop sauces, dips, dressings and ready meals, then takes them into production with Native Food.

Visit foodcility.com
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