Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds (kōji). It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
Use and storage Soy sauce may be added directly to food and is commonly used as a dipping sauce or used as seasoning in cooking. It is often eaten with rice, noodles, sushi, or sashimi, or mixed with ground wasabi for dipping. Bottles of soy sauce for the purpose of seasoning dishes are common on restaurant tables in many countries. Soy sauce is indefinitely shelf-stable.
History
Asia
China
Soy sauce (醬油, jiàngyóu) is considered almost as old as soy paste—a type of fermented paste (jiàng, 醬) obtained from soybeans—which had appeared during the Western Han dynasty (206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui (馬王堆). There are several precursors of soy sauce that are associated products with soy paste. The oldest is qingjiang (清醬), which appeared in AD 40 and was listed in Simin Yueling (四民月令). Others are jiangqing (醬清), chizhi (豉汁) and chiqing (豉清), which were recorded in the Qimin Yaoshu (齊民要術) in AD 540. By the time of the Song dynasty (960–1279 AD), the term jiàng yóu (醬油) had become the accepted name for the liquid condiment, documented in two books: Shanjia Qinggong (山家清供) and Pujiang Wushi Zhongkuilu (浦江吳氏中饋錄) during the Song dynasty (960–1279 AD). Like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. During the Zhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. By the time of the Han dynasty, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. The 19th century Sinologist Samuel Wells Williams wrote that in China, the best soy sauce was "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".
Japan
A condiment that predated soy sauce in Japan was gyoshō (魚醤), a fish sauce. When practitioners of Buddhism came to Japan from China in the 7th century, they introduced vegetarianism and brought many soy-based products with them, such as soy sauce, which is known as shōyu (醤油) in Japan. Shoyu exportation began in 1647 by the Dutch East India Company.
Korea The earliest soy sauce brewing in Korea seems to have begun in the era of the Three Kingdoms. Jangdoks used for soy sauce brewing are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo. In Samguk sagi, a historical record of the Three Kingdoms era, it is written that ganjang (soy sauce) and doenjang (soybean paste), along with meju (soybean block) and jeotgal (salted seafood), were prepared for the wedding ceremony of the King Sinmun in February 683. Sikhwaji, a section from Goryeosa (History of Goryeo), recorded that ganjang and doenjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred. Joseon texts such as Guhwangchwaryo and Jeungbo sallim gyeongje contain the detailed procedures on how to brew good quality ganjang and doenjang. Gyuhap chongseo explains how to pick a date for brewing, what to forbear, and how to keep and preserve ganjang and doenjang.
Philippines In the Philippines, soy sauce was likely first recorded through the documentation of the traditional dish adobo in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.
Europe Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands. In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version. By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product. Europeans were unable to make soy sauce because they did not have access to Aspergillus oryzae, the fungus used in its brewing. Soy sauce made from ingredients such as portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for "Soija" was published in the 1770 edition of Cajsa Warg's Hjelpreda i Hushållningen för Unga Fruentimber and was flavored with allspice and mace.
United States Soy sauce production in the United States began in the Territory of Hawaii in 1905 by Yamajo Soy Co, which by 1909 was renamed the Hawaiian Soy Company Ltd. La Choy started selling hydrolyzed vegetable protein–based soy sauce in 1933. Until the popularization of authentic Chinese cuisine in the 1970s, some Americans pejoratively nicknamed the sauce "beetle juice". This slur's usage had heavily declined by 1976.
Production
Soy sauce is made either by fermentation or by hydrolysis. Some commercial sauces have both fermented and chemical sauces. Flavor, color, and aroma developments during production are attributed to non-enzymatic Maillard browning. Variation is usually achieved as the result of different methods and durations of fermentation, different ratios of water, salt, and fermented soy, or through the addition of other ingredients.
Traditional
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