Soy sauce (US and Commonwealth), soya sauce or shoyu (醤油, shōyu) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods.
Soy sauce ori...
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Soy sauce (US and Commonwealth), soya sauce or shoyu (醤油, shōyu) is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods.
Soy sauce originated in China and spread from there to East and Southeast Asia.
Records of the Dutch East India Company first 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 forwarded by ship to the Netherlands.
In the 18th century, Isaac Titsingh published accounts of brewing soy sauce shōyu in Japan. Although many earlier descriptions of soy sauce had been disseminated in the West, this was amongst the...
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