Monk Chueh-hsin learned how to make miso here, and then returned to China to teach it to people in Tangasamachi. Later, it was found that the sauce under the sauce jar was delicious, which was the predecessor of the original Japanese "soy sauce". At that time, soy sauce was brewed with beans, and it would grow a layer of cattail when exposed to air for a long time. It's hard to say where the soy sauce comes from now. I have seen soy sauce that has been opened for more than a year, and it is no different from when I just bought it. I feel that there is no shelf life, which is not bad.
It can also be used as sugar color, and the technology is still good. At that time, there were no preservatives, only salt was used. It seems that we still can't master the old art, the old people are gone, and they are centenarians who want to live. Now people are not doing well, and teachers will not do it at first. They only drown pickled vegetables, wheat, water and salt. Japan imports nearly 5 million tons of soybeans every year, of which about 80% is used for brewing soy sauce. At present, most soybeans used as raw materials for brewing soy sauce are defatted processed soybeans after oil extraction, which needs about 6.5438+0.8 million tons per year.
I also made soy sauce. Japanese soy sauce is mainly blended. Their eating habits are not based on cooking. The requirements for soy sauce are not too harsh, and it is not a country that likes salty taste. Therefore, blending soy sauce is a convenient condiment. There is also brewed soy sauce, which is expensive and used in the catering industry. The soy sauce of the two countries is of the same origin. Japanese soy sauce is also brewed with beans. At the same time, data show that Japanese soy sauce also originated in China. After 755 AD, the brewing technology of soy sauce in the Tang Dynasty was introduced to Japan by the master Jian Zhen, and then the Japanese improved it to form the present Japanese soy sauce.