How is soy sauce made?

Soy sauce is mainly made from soybeans, wheat, and salt through oil production, fermentation, and other procedures.

The composition of soy sauce is relatively complex, in addition to salt, there are a variety of amino acids, sugars, organic acids, colors and spices and other ingredients. It is mainly salty, but also has a fresh flavor and aroma. It can increase and improve the flavor of the dishes, but also add or change the color of the dishes.

Soy sauce evolved from miso, and ancient Chinese laborers mastered the brewing process thousands of years ago. Soy sauce generally comes in two varieties: dark soy sauce and light soy sauce: dark soy sauce is saltier and is used to enhance freshness; light soy sauce is lighter and is used to enhance color.

Expanded Information:

The process of making soy sauce was mastered thousands of years ago. p>As early as 3,000 years ago, China's Zhou Dynasty had records of making sauce. And the invention of the ancient Chinese laborers of soy sauce brewing is purely accidental discovery. The earliest soy sauce, a condiment used by the ancient Chinese emperors, was made from freshly marinated meat, similar to the process of making fish sauce today, and gradually spread to the public because of its excellent flavor, and was later found to be made from soybeans, which had a similar flavor and was inexpensive, and was then widely spread for consumption.

In the early days, it was spread by Buddhist monks all over the world, such as in Japan, Korea, and Southeast Asia. In the early days, the manufacture of soy sauce in China was a kind of domestic art and secret, and its brewing was mostly controlled by a certain master, whose techniques were often passed down from generation to generation or from one school of masters to another, forming a certain way of brewing.

Baidu Encyclopedia - Soy Sauce