In the captivating town of Yuasa, Japan, a remarkable secret has been safeguarded for an astonishing 750 years. It is here that the origins of soy sauce , a cornerstone of Japanese gastronomy, were established. Back in the 13th century, a Buddhist monk returned from his voyage to China, carrying with him the knowledge of a special method used to preserve vegetables. Intrigued, he set out to recreate this process in Yuasa, a town blessed with abundant spring water .
Through meticulous experimentation, the monk discovered that the liquid collected from miso paste barrels held the essence of what we now know as soy sauce. Today, the traditional methods of soy sauce production remain steadfast, employing a blend of soybeans, wheat, salt, and water, and undergoing a lengthy fermentation process .
Top image: Traditional soy sauce production. Source: Quang / Adobe Stock.