Home > Culture >  Japanese Food > Soy sauce

Culture

Soy sauce

soy sauce

The first known description of soy sauce appeared in literature during the middle of the Muromachi period-1333-1568- and at the end of the 16th century when soy sauce became common among people.

However, the original form of soy sauce date back to the Pre-Nara period- 710-794-, When Hishio, fermented sauce containing grain, meat, fish, vegetable, sea weed and so forth was used. Soy sauce as well as soybean paste- Miso- developing from this sauce.

Different kind of Soy sauce used presently, such as Tamari-thick sauce- , Koikuchi-dark sauce and Usukuchi-lighter sauce- , were made during the Edo period-1600-1868- .

1-13-10, Sanshin Building 2A, Hatchobori, Chuo-ku, Tokyo, Japan