Interesting Facts about Soy Sauce: A Traditional Eastern Seasoning Widely Used by Europeans Today3 photos

Soybeans are first boiled and softened, then ground into a paste. This paste is mixed with wheat or barley flour and fermented. The length of fermentation time determines the sauce’s flavor, color, and richness—this process can take anywhere from 40 days to 3 years. There are generally two types of soy sauce: light, which has been fermented for a shorter time, and dark, which is richer in flavor. Both types are used for marinating meat, dressing salads, and making other sauces (such as mushroom or shrimp sauce). Soy sauce has a unique basic flavor known in Japanese as “umami,” which is caused by the natural occurrence of glutamate sodium. Umami was recognized as one of the five basic flavors in 1908.

In ancient China, a seasoning made from fermented fish and soybeans was prepared. Over time, this became what we now know as soy sauce jiangyou. Soy sauce eventually spread throughout Asia and became popular in Europe in the 18th century. King Louis XIV of France even called it “black gold.” Isaac Tittinger published a recipe for making soy sauce in 1734 (although it was not the first time a recipe was shared, this was the first Japanese-style soy sauce recipe to become known in the West).

Modern industrial production of soy sauce uses acid hydrolysis, which significantly reduces fermentation time. However, the resulting product often lacks the natural flavor and aroma of traditional soy sauce.

Soy sauce is beneficial for health. Legumes contain a high amount of plant protein, which can serve as a good alternative to meat products. Additionally, the seasoning contains many vitamins and essential minerals. Its chemical composition helps slow down the aging process of the body. The probiotics involved in fermentation also improve digestive health, and soy sauce can help alleviate allergies. Moreover, properly prepared soy sauce contains essential marine salt for the human body.

Soy sauce is easy to store. Thanks to its sterile properties, it does not require special storage conditions and helps keep the flavors of dishes it is used in fresh for a longer period of time.