Database: Soy Sauce - Revision history

Darman36 at 07:01, 6 May 2026

2026-05-06T07:01:11Z

← Older revision		Revision as of 09:01, 6 May 2026
Line 1:		Line 1:
	Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki~~\|Zen Buddhism~~\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near [[Yuasa]] ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.		Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near [[Yuasa]] ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.
	[[Category:Animus EGO database entries]]		[[Category:Animus EGO database entries]]
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Soy Sauce}}		{{DEFAULTSORT:Soy Sauce}}

imported>Batfan13 at 22:39, 17 October 2025

2025-10-17T22:39:57Z

← Older revision		Revision as of 00:39, 18 October 2025
Line 1:		Line 1:
	Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen Buddhism\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near ~~{{Wiki\|~~Yuasa~~, Wakayama\|Yuasa}}~~ ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.		Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen Buddhism\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near [[Yuasa]] ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.
	[[Category:Animus EGO database entries]]		[[Category:Animus EGO database entries]]
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Soy Sauce}}		{{DEFAULTSORT:Soy Sauce}}

imported>Soranin at 19:32, 21 June 2025

2025-06-21T19:32:38Z

← Older revision		Revision as of 21:32, 21 June 2025
Line 1:		Line 1:
	~~{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}~~
	Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen Buddhism\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near {{Wiki\|Yuasa, Wakayama\|Yuasa}} ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.		Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen Buddhism\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near {{Wiki\|Yuasa, Wakayama\|Yuasa}} ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.
	[[Category:Animus EGO database entries]]		[[Category:Animus EGO database entries]]
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Soy Sauce}}		{{DEFAULTSORT:Soy Sauce}}

imported>Darman36 at 23:56, 25 March 2025

2025-03-25T23:56:18Z

← Older revision		Revision as of 01:56, 26 March 2025
Line 1:		Line 1:
	{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}		{{Spoilerhd\|20 June 2025\|[[Assassin's Creed: Shadows]]}}
	Soy sauce seems to have been invented in China during the Han dynasty, from the 2nd century BCE, and spread to most cuisines of the Far East. Made from soybeans and wheat, it was introduced to Japan at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the Zen monk Kakushin (~~1207-1298~~) along with a miso recipe. Kakushin settled in a temple near Yuasa (Wakayama Prefecture) where he worked to improve the manufacturing process. In Japan the sauce was referred to as tamari, a term that remained in use at least until the 18th century. The term shoyu (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw fish, tofu, teriyaki, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.		Soy sauce seems to have been invented in [[China]] during the [[Han dynasty]], from the 2nd century BCE, and spread to most cuisines of the [[Asia\|Far East]]. Made from soybeans and [[wheat]], it was introduced to [[Japan]] at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the {{Wiki\|Zen Buddhism\|Zen}} [[monk]] Kakushin (1207–1298) along with a {{Wiki\|miso}} recipe. Kakushin settled in a [[temple]] near {{Wiki\|Yuasa, Wakayama\|Yuasa}} ({{Wiki\|Wakayama Prefecture}}) where he worked to improve the manufacturing process. In Japan the sauce was referred to as [[wikt:溜まり\|tamari]], a term that remained in use at least until the 18th century. The term {{Wiki\|:ja:醤油\|shoyu}} (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw [[fish]], tofu, {{Wiki\|teriyaki}}, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.
	[[Category:Animus EGO database entries]]		[[Category:Animus EGO database entries]]
	[[Category:Database: Economy and Commerce]]		[[Category:Database: Economy and Commerce]]
	{{DEFAULTSORT:Soy Sauce}}		{{DEFAULTSORT:Soy Sauce}}

imported>Soranin: Created page with "{{Spoilerhd|20 June 2025|Assassin's Creed: Shadows}} Soy sauce seems to have been invented in China during the Han dynasty, from the 2nd century BCE, and spread to most cuisines of the Far East. Made from soybeans and wheat, it was introduced to Japan at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the Zen monk Kakushin (1207-1298) along with a miso recipe. Kakushin..."

2025-03-25T16:14:47Z

Created page with "{{Spoilerhd|20 June 2025|Assassin's Creed: Shadows}} Soy sauce seems to have been invented in China during the Han dynasty, from the 2nd century BCE, and spread to most cuisines of the Far East. Made from soybeans and wheat, it was introduced to Japan at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the Zen monk Kakushin (1207-1298) along with a miso recipe. Kakushin..."

Páàjì titun

{{Spoilerhd|20 June 2025|[[Assassin's Creed: Shadows]]}}
Soy sauce seems to have been invented in China during the Han dynasty, from the 2nd century BCE, and spread to most cuisines of the Far East. Made from soybeans and wheat, it was introduced to Japan at least by the early 8th century, possibly earlier. In its current form, soy sauce is said to have been introduced from China in the 13th century by the Zen monk Kakushin (1207-1298) along with a miso recipe. Kakushin settled in a temple near Yuasa (Wakayama Prefecture) where he worked to improve the manufacturing process. In Japan the sauce was referred to as tamari, a term that remained in use at least until the 18th century. The term shoyu (soy sauce) that currently designates the product first appeared in 1559 in a document that mentioned a barrel of shoyu. However, the term only became widely used later. Shoyu is a central element of Japanese cuisine today. It is used to season raw fish, tofu, teriyaki, and many others. Furthermore, it is used in the preparation of marinades, broths, and soups.
[[Category:Animus EGO database entries]]
[[Category:Database: Economy and Commerce]]
{{DEFAULTSORT:Soy Sauce}}