French version
Soy sauce醤油alternative words: Shoyu, Shouyu, Shoyu sauce keywords: food related topics: Muromachi period related web sites: http://www.kikkoman.co.jp , http://nitanda.com , http://www.san-j.co.jp explanation: Basic flavoring agent used in Japanese meal, coming from a fermentation of soybean, wheat, water and salt put together. It takes one year to be pressed to extract the liquid part. In old times, man having preferred rather fish sauce, the usage of soy sauce has become more popular since Muromachi period. The main center of the fabrication is in Chiba prefecture for Kanto style (thick shoyu) while Hyogo prefecture makes Kansai style (thin shoyu). | |