A Taste of History: The Global Spread of Soy Sauce

l The Origin: Ancient Chinese Wisdom

The origin of soy sauce can be traced back to the fermentation process of sauces in ancient China. As early as the Zhou Dynasty, people began to use soybeans, wheat and other grains to make sauces and condiments. During the Han Dynasty, the process of making soy sauce gradually matured, and names such as ‘Qingjiu’ and ‘Sauce Qing’ appeared, which are considered to be the prototype of soy sauce.

l Development: Improvement of the process and enrichment of varieties

With the passage of time, the production process of soy sauce continues to improve. In the Tang Dynasty, people began to use soybean meal and wheat bran as raw materials, and added salt and water for fermentation, making the flavour of soy sauce more intense. During the Song Dynasty, the production of soy sauce was further expanded, and different types of soy sauce, such as ‘soy sauce’ and ‘dark soy sauce’, appeared to meet different culinary needs.

l Dissemination: Delicious Messenger on the Silk Road

With the opening of the Silk Road, soy sauce, as an important trade commodity, gradually spread to the Korean Peninsula, Japan, Southeast Asia and other regions. Under the influence of different regional cultures, soy sauce has also given rise to distinctive varieties, such as thick soy sauce and light soy sauce in Japan, and sweet soy sauce in Southeast Asia.

l Globalisation: A Journey of Taste from East to West

With the acceleration of globalisation in recent times, soy sauce has gradually gone global. Its unique fresh flavour and rich nutritional value have become increasingly popular. Today, soy sauce has become an indispensable condiment in kitchens around the world, and is widely used in the cooking of a variety of dishes.

l Variety:Extending the flavours

Light Soy Sauce: The all-purpose soy sauce, salty and light in color.

Dark Soy Sauce: Used for color and richness, thicker and sweeter.

Sushi Soy Sauce: A premium, mild soy sauce for sushi and sashimi.

Gluten-Free Soy Sauce: Wheat-free, ideal for gluten-sensitive diets.

Low-Sodium Soy Sauce: A healthier option with reduced salt content.

I'm sure that after learning so much, you must be interested in how soy sauce comes about and how it goes from soya beans to black soy sauce, right?

Step 1: The Ingredients – Keeping It Simple

The magic of soy sauce starts with just four basic ingredients:

Soybeans: The protein-rich foundation.

Wheat: Adds sweetness and balances the flavor.

Salt: Preserves and enhances the fermentation process.

Water: The medium that brings everything together.

Step 2: Cooking the Soybeans

The soybeans are first soaked in water and then steamed or boiled until they become soft and pliable. This step prepares the beans for fermentation by breaking down their structure, making it easier for enzymes and microorganisms to work their magic.

Step 3: Roasting and Crushing the Wheat

While the soybeans are cooking, the wheat is roasted to bring out its natural sweetness. After roasting, the wheat is crushed into coarse pieces. The combination of soybeans and wheat is crucial because it provides the perfect balance of proteins and carbohydrates needed for fermentation.

Step 4: Making the Koji – The Heart of Fermentation

Here’s where the real magic begins. The cooked soybeans and crushed wheat are mixed together and inoculated with a special mold called Aspergillus oryzae (koji). This mold is the star of the show, breaking down the proteins and starches in the mixture into simpler compounds like amino acids and sugars.

Step 5: Creating the Moromi Mash

Once the koji is ready, it’s mixed with a brine solution (water and salt) to create a thick, chunky mash called moromi. The moromi is then transferred to large fermentation tanks, where it undergoes a slow, natural fermentation process that can last anywhere from several months to several years.

During this time, a symphony of microorganisms—yeast and lactic acid bacteria—work together to further break down the ingredients. The proteins are converted into amino acids (which contribute to the umami flavor), while the sugars are transformed into alcohol and organic acids.

This complex interplay of microorganisms is what gives soy sauce its unique depth and complexity.

Step 6: Pressing and Filtering

After months (or even years) of fermentation, the moromi is ready to be pressed. The mixture is placed into large cloth bags and pressed to separate the liquid from the solid residue. The liquid that comes out is raw soy sauce, while the leftover solids are often repurposed as animal feed or fertilizer.

The raw soy sauce is then filtered to remove any remaining particles, resulting in a clear, dark liquid that’s packed with flavor.

Step 7: Pasteurization and Bottling

To ensure the soy sauce is safe for consumption and has a longer shelf life, it’s pasteurized by heating it to a specific temperature. This step also helps to stabilize the flavor and aroma. Once pasteurized, the soy sauce is bottled,Quality Inspection, labeled, and shipped to stores around the world.

Traditional vs. Modern Methods

While traditional soy sauce is made through natural fermentation, modern industrial methods have introduced faster, cheaper alternatives. Chemical hydrolysis can produce soy sauce in a matter of days by breaking down soy proteins with acids. However, this method lacks the depth and complexity of traditionally fermented soy sauce, which is why many food enthusiasts and chefs prefer the real deal.

Why Traditional Soy Sauce is Worth the Wait

The traditional fermentation process isn’t just about flavor—it’s about patience, craftsmanship, and respect for nature. The slow transformation of simple ingredients into a complex, savory condiment is a testament to the artistry of food production. Every bottle of traditionally brewed soy sauce carries with it centuries of culinary heritage.

l So do you guys prefer traditional fermented soy sauce or modern industrial soy sauce?

l Do you prefer sweet Japanese soy sauce or dark soy sauce?

l I look forward to talking and sharing with you!

l To learn about making more sauces to your heart's content, welcome to jolion!