Description
Soy sauce, as a by product of soybeans(was first known as TaTeou),
first invented in ancient China,
is evolved from sauce and developed about two thousand years
ago.
The original sauce is a costly condiment made from a fermented
paste of fish, shrimp, and fresh
meat, it first appeared in the Zhou Dynasty of ancient China and
was only used by the Emperor.
Later, soybeans have been providing the Chinese people with a meat
alternative that is similar in
flavor with highly nutritious, healthy, and inexpensive. Purely
accidentally, people found the sauce
kept a layer of brownish black color of juice after storing for a
long time, its unique flavor and
delicious taste attracts people. So people improved the sauce
making process to specially brew the
juice of sauce. The Soy sauce in its current form was created about
2,**0 years ago during the
Western Han dynasty of ancient China.
By the time of the Song dynasty, the soy sauce had become the
accepted name for the liquid
condiment, which is primarily made from soybeans, wheat and bran.
In the sixth century, Buddhism
became widely practiced in China and the brewing technique was
spread all over the world. News of
the tasty soy sauce soon spread throughout the world, For now, it
is the most widely used
ingredient. It can be used as a flavor enhancer for vegetables, for
fish and meat, in stewed dishes
and marinades, and in many other food preparations.
