{"id":85787,"date":"2023-08-17T15:40:07","date_gmt":"2023-08-17T15:40:07","guid":{"rendered":"https:\/\/bayevskitchen.com\/?p=85787"},"modified":"2023-08-17T15:40:10","modified_gmt":"2023-08-17T15:40:10","slug":"soy-sauce-guide","status":"publish","type":"post","link":"https:\/\/bayevskitchen.com\/soy-sauce-guide\/","title":{"rendered":"Soy Sauce Guide"},"content":{"rendered":"\n

History of Appearance and Distribution of Soy Sauce<\/h2>\n\n\n\n

Soy sauce first appeared in China about 2,500 years ago. Ancient Chinese cooks boiled freshly caught fish and cheap soybeans and by fermentation (fermentation) brought them to the sauce. The reason for making this product was the religious demands of the monks. They decided to replace all dairy and meat products with soy. Over time, the monks succeeded in inventing a recipe for vegetarian cheese – one of the ingredients is soy milk. This led to the creation of soy sauce itself.<\/p>\n\n\n\n

The sauce became a worthy substitute for expensive condiments. It quickly spread throughout the Asian countries. Each chef added his own accent to the recipe and his own flavoring efforts. Korea was the first to change the recipe, and then the Japanese became interested in soy. In the 18th century, Japanese cooking was actively developing. And at that time the modern recipe for soy sauce was invented.<\/p>\n\n\n\n

Later, soy sauce made its way to France. King Louis XIV admired the taste of the sauce. On his recommendation, soy sauce appeared in Europe.<\/p>\n\n\n\n

By the middle of the 19th century, the Chinese had established a monopoly on the market for Asian sauces. At first, soy sauce was consumed not as a liquid but as an unrefined paste. It had a transparent appearance, a salty taste, a specific smell and a brownish-chocolate color.<\/p>\n\n\n\n

In Japan, the word shoyu came to be used for soybean paste, which was subjected to fermentation. “Shoyu” is the correct word in Japanese for a general term for soy sauce even today. The word moromi was often used in Japanese cuisine to refer to this early pasty form of soy sauce. Today it is simply called “miso.<\/p>\n\n\n\n

In Eastern Europe, soy sauce appeared in the mid-1990s. Dark soy sauce became the best known. It is used as an addition to prepared dishes, in marinades and as an ingredient for other sauces.<\/p>\n\n\n

\n
\"\"
Source: Unsplash<\/a><\/figcaption><\/figure><\/div>\n\n\n

The first recipes for soy sauce were published in a book called Yesufushi in 1965.<\/p>\n\n\n\n

Given that soy sauce has a long shelf life, it was exported to many European countries. The first carriers of soy sauce were sailors from Holland.<\/p>\n\n\n\n

Today, several thousand different companies around the world are involved in the production of soy sauce. The largest producer of soy sauce in the world is Kikkoman. It sells more than 500 million liters of soy sauce a year.<\/p>\n\n\n\n

Useful Properties and Uses of Soy Sauce<\/h2>\n\n\n\n

Soy sauce contains protein, vitamins (A, C, D, T, B group), mineral elements, essential amino acids, polyunsaturated fats, carbohydrates and antioxidants (their concentration is 10 times higher than in red wine). It contains no harmful cholesterol.<\/p>\n\n\n\n

Useful properties of soy sauce:<\/strong><\/p>\n\n\n\n