Database: Soy Sauce

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.