年表作成・共有サービス - pastport

Raw soy sauce, or "shēng chōu" (生抽) in Chinese, is a type of soy sauce that has been used in East Asian cuisine for centuries. Unlike regular soy sauce, raw soy sauce is often unpasteurized, preserving the delicate flavors of its ingredients and offering a lighter, saltier taste profile that enhances rather than overpowers dishes. Its origins can be traced back to ancient China, where soy sauce was first created as a way to preserve soybeans and add flavor to food.

The exact origins of soy sauce date back over 2,000 years, during the Han Dynasty (206 BCE - 220 CE). It is believed that soybeans were initially fermented as a source of protein and nutrition. As the fermentation process was refined, soy sauce became a common ingredient in Chinese cooking and quickly spread to neighboring countries like Japan and Korea, where variations unique to each culture were developed.

Raw soy sauce differs from the traditional brewed soy sauces, which undergo a pasteurization process. By skipping this step, raw soy sauce retains the live enzymes and yeasts from fermentation. This not only contributes to a fresher, more nuanced flavor but also preserves some of the beneficial probiotics. The traditional brewing process of raw soy sauce is an art form. Soybeans and wheat are soaked, steamed, and mixed with a fermenting agent like koji (a mold used in Japanese brewing) before being left to age in wooden barrels. The result is a sauce that has a complex, umami-rich flavor that is well-suited for marinades, stir-fries, and dipping sauces.

Throughout history, raw soy sauce has been a staple ingredient in Chinese households and has evolved with each region adapting it to local tastes. In modern cuisine, it continues to be favored for its purity and intense flavor, offering chefs and home cooks alike a versatile ingredient that enhances a wide range of dishes. From its ancient beginnings to its present-day popularity, raw soy sauce remains an integral part of culinary traditions, especially in Chinese and Southeast Asian cooking. Its long history is a testament to the cultural and culinary importance of this unique condimenthttps://en.qianhefood.com/products/light-soy-sauce/