How did soy sauce come about?

The traditions and roots of soy sauce

Soy sauce has been traditionally used to season and refine foods for many centuries. It was invented more than 2,500 years ago by Buddhist monks in China whose beliefs did not allow them to eat meat or meat-based sauces. When these Buddhist monks travelled to Japan in the 6th century, they took the recipe with them. This imported soy sauce soon became extremely popular in Japan. The Japanese refined the flavour of the original Chinese sauce over the centuries by adding wheat and extending the fermentation period. The result was extremely successful and the flavour, aroma and colour of the sauce were much improved. This is how Japanese soy sauce originated.

Japanese vs. Chinese soy sauce:

Two soy sauces, many differences

Japanese and Chinese soy sauces are the most famous varieties. Shoyu – which is the name of Japanese soy sauce – is distinguished by its full-bodied and aromatic flavour. Chinese soy sauce is either dark or pale in colour. The darker version of Chinese soy sauce has a fruity aroma and a fine, delicate flavour. It is generally slightly more salty and doesn't have the typical full flavour of Japanese and Kikkoman soy sauces. Dark Chinese soy sauce contains caramel colour in addition to the basic ingredients. The light variety of Chinese soy sauce has a shorter production time, generally contains additives and doesn't have the full flavour of naturally brewed Japanese soy sauce.

Taken from: http://www.kikkoman.eu/en/consumers/soy-sauce-facts/all-about-soy-sauce/


Posted by: Sandy Lee