Manufacturing of Soy Sauce
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Production

The prehistoric people of Asia preserved meat and fish by packing them in Salt. The liquid byproducts that leeched from meat preserved in this way were commonly used as liquid seasonings for other foods. In the sixth century, as Buddhism became more widely practiced, new Vegetarian dietary restrictions came into fashion. These restrictions lead to the replacement of Meat Seasonings with Vegetarian Alternatives. One such substitute was a salty paste of Fermented Grains, an early precursor of modern Soy Sauce. A Japanese Zen priest came across this seasoning while studying in China and brought the idea back to Japan, where he made his own improvements on the recipe. One major change the priest made was to make the paste from a blend of Grains, specifically Wheat and Soy in equal parts. This change provided a more mellow flavor which enhanced the taste of other foods without overpowering them.

By the seventeenth century this recipe had evolved into something very similar to the Soy Sauce we know today. This evolution occurred primarily as a result of efforts by the wife of a warrior of one of Japan's premier warlords, Toyotomi Hideyori. In 1615 Hideyori's castle was overrun by rival troops. One of the warrior's wives, Maki Shige, survived the siege by fleeing the castle to the village of Noda. There she learned the soy brewing process and eventually opened the world's first commercial Soy Sauce brewery. News of the tasty sauce soon spread throughout the world, and it has since been used as a flavoring agent to give foods a rich, meaty flavor.

Today Soy Sauce is made by two methods: the traditional brewing method, or Fermentation, and the non-brewed method, or chemical-hydrolyzation. The Fermentation method takes up to six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma. The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aroma. Soy Sauce has been used to enhance the flavor profiles of many types of food, including Chicken, Beef, Soups, Pasta, and Vegetables.