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Soy sauce
Soy sauce (also called soya sauce)〔http://www.bbc.co.uk/food/soy_sauce "...soy sauce (or soya sauce) forms a basic ingredient in Japanese, Chinese and other Asian cooking."〕〔http://www.guardian.co.uk/lifeandstyle/2010/jul/19/salmon-soba-noodles "For the marinade; 1 tbsp soya sauce"〕 is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' molds.〔'Microbiology Laboratory Theory and Application.' Michael Leboffe and Burton Pierce, 2nd edition. pp.317〕 It originated in China in the 2nd century BCE and spread throughout East Asia where it is used in cooking and as a condiment.〔Shurtleff, W.; Aoyagi, A. "History of Soy Sauce (160 CE to 2012)." Lafayette, California: Soyinfo Center. 2,523 p. (8,554 references. 228 photographs and illustrations. Free online).〕
== History ==
Soy sauce originated in China sometime between the 3rd and 5th century from a meat-based fermented sauce named ''jiang'' (). Its use later spread to East and Southeast Asia.〔Tanaka, Norio. ("Shōyu: The Flavor of Japan," ) ''The Japan Foundation Newsletter'' Vol. XXVII, No. 2 (January 2000), p. 2.〕 Like many salty condiments, soy sauce was originally a way to salt, historically an expensive commodity. In ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Eventually, this was replaced and the recipe for soy sauce, (), using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce.
Records of the Dutch East India Company list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from Dejima, Japan, to Batavia (present-day Jakarta) on the island of Java. Thirty-five barrels from that shipment were then shipped to the Netherlands.〔Tanaka, p. 6.〕 In the 18th century, diplomat and scholar Isaac Titsingh published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version.〔Titsingh, Isaac. (1781). "''Bereiding van de Soya"'' ("Producing Soy Sauce"), (''Verhandelingen van het Bataviaasch Genootschap'' (''Transactions of the Batavian Academy'') ), Vol. III. (OCLC 9752305 )〕 By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product.〔 Europeans were unable to make soy sauce because they did not understand the function of ''Aspergillus oryzae'', the fungus used in its brewing.〔Tanaka, p. 7.〕 Soy sauce made from ingredients such as Portobello mushrooms were disseminated in European cookbooks during the late 18th century. A Swedish recipe for "''Soija''" was published in the 1770 edition of Cajsa Warg's ''Hjelpreda i Hushållningen för Unga Fruentimber'' and was flavored with allspice and mace.〔Warg, Cajsa (1770) ''Hjelpreda i Hushållningen för Unga Fruentimber'', "Soija" pp. 70—71 of the appendix〕
The 19th century Sinologist Samuel Wells Williams wrote that in China, the best soy sauce is "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".〔Williams, Samuel Wells (1848), ''The Middle Kingdom: A Survey of the Geography, Government, Education, Social Life, Arts, Religion, &c. of the Chinese Empire and Its Inhabitants'', 2 vol. Wiley & Putnam〕
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