What would take-out Chinese food be without little packets of soy sauce? The innocuous brown condiment is synonymous with Asian cuisine. Few people know about the sauce’s long history.
Soy sauce was developed in China more than 2500 years ago. Originally it was a byproduct. Without refrigeration meat and fish were treated with salt to preserve them. The liquid that leeched from the preserving foods was kept as a seasoning. When Buddhism and its vegetarian practices became popular in China the meat-based sauce was replaced by one made of salty, fermented grains.
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August 28th, 2007 at 7:09 am
I learned something new today. Thanks.
I enjoy your articles. They’re always well written.
August 28th, 2007 at 7:16 am
I done read it. Now I want Chinese food.
August 28th, 2007 at 7:48 am
Well, next time I’m somewhere, I can drop that info like I’m a connoiseur. Thank you.
And back to your wedding… The entire thing would take place in the middle of a model Tokyo, and after the ceremony, the town gets trashed. Each side of the aisle would dress as one thing and then attack the other side. Bride’s side gets Godzilla, since Bridezilla is an unavoidable pun in this context and will give many awkward familial interactions something to talk about.
August 28th, 2007 at 12:16 pm
I want to put a plug in for my favourite soy type sauce: kecap manis. Indonesian thick and sweet; can be substituted in any recipe for soy sauce plus sugar. Don’t use the regular stuff anymore.
August 28th, 2007 at 5:30 pm
Neat info! Another tidbit of trivia to fit into my crammed brain. I’ll pull this bit out at the appropriate time.