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History of Chinese Soy Soya Sauce

from: Grovy

Soy sauce has become an integral part of all our kitchens
today. Its flavour is hard to beat, in fact it is magical – it has the ability
to rescue many dishes that would otherwise be disastrous! This sauce was
discovered in China more than 2,500 years ago, and is believed to be one
of the oldest condiments.

This
is how the story goes – it is believed that during the 6th century, when
Buddhism became popular in Japan and China, vegetarianism created the need for
a meatless seasoning. What they used was a salty paste of fermented grain – the
first known product to resemble the modern day soy sauce! 



A Japanese priest, studying in China then, came across this new seasoning. On
his return to Japan, he improved on this sauce, and over the years, the
Japanese modified the ingredients and its brewing techniques. The main change
was the addition of wheat in equal proportion to the soybeans. This resulted in
a sauce with a perfectly balanced flavour profile that enhanced other foods
without over-powering them. Although there are many types of soy sauce, all are
salty and earthy-tasting brownish liquids used to season food while cooking or
at the table. Soy sauce forms an important part of many cuisines. Different
countries make different soy sauces, and it is rarely appropriate to
substitute, say, Chinese soy sauce for Japanese soy sauce which is known as shoyu. 



The English name soy came from soi in the Satsuma dialect of
Japanese. Soy sauce comes in two varieties – 'light soy sauce',
which is a thin light-brown liquid, and 'dark soy sauce', which is
the same thing only with caramel added for colouring and thickening. Dark soy
sauce is used when it is desired that the dish be coloured, or as a dipping
sauce.

There
are basically two distinct types of soy sauce available today – the
naturally-brewed or fermented sauce and the non-brewed sauce. The
naturally-brewed soy sauce is transparent with a light colour and a
wonderfully balanced flavour and aroma. The non-brewed soy sauce is
basically opaque with a harsh overpowering flavour and a distinct chemical
smell. When cooking with naturally-brewed soy sauce, you'll realise that this
is more than just any flavouring. It has an amazing flavour that adds a depth
and richness to all kinds of foods from burgers to fresh salads.

 

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