![]() There are a lot of small details that go into making soy sauce, but below is a basic five step overview of the entire process. The production process involves double fermentation, and is sort of similar to making beer. ![]() Japanese soy sauce is made of four main ingredients - soy beans, wheat, water, and salt. How shoyu is made / What shoyu is made of This basic process is still used today (with a few technological upgrades, of course). almost 500 years ago), the current process of making Japanese soy sauce was established. For example, more wheat was used as it made the sauce more fragrant. Over time, the Japanese adapted the original recipe and production process to their own taste and local ingredients. The original soy sauce “recipe” was eventually brought to Japan from China by a travelling Japanese Buddhist monk sometime in the 7th century (i.e. The seafood and meat variations eventually became other types of sauce like fish sauce. Buddhism was also growing in popularity at the time, and Buddhists were all vegetarians. Eventually, all meat/seafood products were replaced with soy beans and grains as they were cheaper and more plentiful. The predecessor to what we know as “soy sauce” originated in China, and was actually made with fermented meat or fish/seafood products. Let’s first take a very brief look at the history of soy sauce in Japan. A super brief history of shoyu Old school shoyu production In this article, we will answer these questions and more, as we learn all about Japanese soy sauce - shoyu.
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