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
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
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 FoodVersatility -
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.
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
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.