A Little Soy Sauce History

"Shoyu", the Japanese name for soy sauce, first came into usage during the Muromachi Period. The word appears in a dictionary written in the early 1500s. Therefore, it can be assumed that during the mid-Muromachi Period soy sauce began being used as a liquid seasoning.

During the Azuchi-Momoyama Period (1573-1603), under the rule of Oda Nobunaga and Toyotomi Hideyoshi, the development of a monetary economy among the merchant and artisan class served as the gateway to the modern era, increasing the circulation of goods. Against this historical background, soy sauce spread quickly among the common people, and demand for the product increased.

During the Edo Period (1603-1867), wheat was used to produce a fragrant kind of soy sauce called koikuchi shoyu, perfect for flavoring the fish caught in the Edo Bay, the popularity of which contributed greatly to the culinary culture particular to the era. In response, the first soy sauce factories emerged during the late 16th century and early 17th century.

Japanese Traditionally Brewed Soy Sauce

Soy sauce is made only from soybeans, wheat, and salt. The protein in soybeans changes to components that produce flavor and color unique to soy sauce as they are acted upon by microorganisms. Meanwhile, wheat is rich in starch, and is mainly used to create the unique aroma to soy sauce.

Fermentation of naturally brewed soy sauce takes up to 6 months.

It's a glutamine acid that takes very important role in making soy sauce’s UMAMI. A thick and high quality soy sauce contains about 1.5 %. This is just about 1/10 of salt content. In fact, the glutamine acid content as UMAMI to the salt in soy sauce is close to that ratio and it has scientifically proven balance of delicious taste.

Adding to Food

Versatility -

Soy sauce contains various tastes, such as saltiness, sweetness, sourness, bitterness, and Umami. These are well-balanced to create the taste of soy sauce. For example, if you pour soy sauce on salty pickles, they become mild. If you dip sashimi (raw fish) into soy sauce, it removes the fishy smell and brings out its tastiness. The savory smell of stir-fried soy sauce stimulates your appetite.

Enhancing Taste -

When you use soy sauce, foods becomes delicious. This is due to the glutamine, which is UMAMI essence, that enhances more than adding just soy sauce flavor. The glutamine acid is one of the amino acids that brings a strong UMAMI.

Aroma -

The many aromatic substances within soy sauce give you the most enjoyable flavor with deep satisfaction. About 300 aromatic substances can be found in soy sauce, such as rose, apple flower, fruit, whiskey, and coffee. These diversified fragrances and flavors are all balanced to create a harmonious, pleasant aroma. Furthermore, if you heat soy sauce, the aroma changes from that of raw soy sauce into the scent of Teriyaki.

Burning soy sauce creates a special aroma and golden brown color, and also gives you the first signs of delicious food.

Less Salt Soy Sauce

This soy sauce was created in response to the increasing demands of more health conscious consumers. Salt content is reduced from 13.7% (Regular YAMASA Soy Sauce) to 8% to offer an alternative to those consumers concerned with sodium intake. YAMASA manufactures a reduced-salt soy sauce that is created through a fermentation and desalination process that assures full flavor and reduced sodium.

Click the image above for a video history of Soy Sauce

Please visit Hinata Japanese Steakhouse by yourself, or with family and friends for a truly unique, often entertaining, and enjoyable dining experience. For those times that you want to be the chef, visit YAMASA for soy sauce dishes you can prepare at home.  http://www.yamasausa.com/yamasa-recipes

The Highest Quality Recognition

Yamasa produces the very best soy sauce in our state-of-the-art plant, but brewing processes remains the same as in 1645. YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.

Information provided courtesy of Yamasa Corporation U.S.A.


Hinata Japanese Steakhouse & Sushi
Green Valley Shopping Center

5113 Business Center Drive
Fairfield, CA  94534

  (707) 207-0888  

Tuesday - Thursday  11am - 9:30pm
Friday   11am - 10pm
Saturday   12 Noon - 10pm
Sunday    12 Noon - 9pm
Closed on Mondays

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