![]() The 19th century Sinologist Samuel Wells Williams wrote that in China, the best soy sauce was "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". By the time of the Han dynasty, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. During the Zhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. By the time of the Song dynasty (960–1279 AD), the term soy sauce ( 醬油) had become the accepted name for the liquid condiment, documented in two books: Shanjia Qinggong ( 山家清供) and Pujiang Wushi Zhongkuilu ( 浦江吳氏中饋錄) during the Song dynasty (960–1279 AD). Others are jiangqing ( 醬清), chizhi ( 豉汁) and chiqing ( 豉清) which were recorded in the Qimin Yaoshu ( 齊民要術) in AD 540. ![]() Among them the earliest one is qingjiang ( 清醬) that appeared in AD 40 and was listed in Simin Yueling ( 四民月令). There are several precursors of soy sauce that are associated products with soy paste. Soy sauce ( 醬油, jiàngyóu) is considered almost as old as soy paste-a type of fermented paste ( jiang, 醬) obtained from soybeans-which had appeared during the Western Han dynasty (206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui ( 馬王堆). Soy sauce can be stored at room temperature. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. 3.4 Low-salt solid-state fermented soy sauce.3.3 High-salt liquid-state fermented soy sauce.
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