Origin and Story of Soy Sauce

In December 1750, arrived in North America, first arrived at New York Port called "Indian Soybean". (Shurtleff & Aoyagi, 2012) Next, I will explain how to make soy sauce. Nowadays, soy sauce comes from soybeans, but it turns into black syrup. These processes use a process called fermentation, a way to cook food using bacteria. There are two different ways to produce soy sauce, a traditional brew fermentation and refining process followed by a chemical non-brewing process called chemical hydrolysis.

One day, I reached soy sauce for lunch, it hits me ... no soy sauce means soy sauce. Soy sauce is one of my favorite foods. First of all, I like Asian cuisine where Chinese food and soy sauce play the leading role. Secondly, I will use soy sauce for many things. Chicken soup. Egg. White rice. If I do not want to use ketchup, plague, or butter, pasta. But what about soybeans? Even after I realized that soy sauce is unlimited, it took several weeks to know the amount of food containing normal soybeans. For example, I will continue to eat sushi. No. Also in soy sauce. Ramen, this is the dish I liked especially in winter. No. Noodles contain soy. Clam soup, same as above. Kit Kat Bar did not realize "Hello, I need to read all the labels".

Now, four years later, I poured soy sauce in rice. This is delicious. I returned to China this summer, I studied abroad and completed my major in China. For cultural understanding, I have never put soy sauce there. But now I return to Michigan State University and finally live in my apartment. I always use Kikkoman's soy sauce. I already know that I can be a "white man". After all, this is how I grow. I was not a seasoning that used soy sauce for cooking, I grew up in the rice field of rice in China. I grew up in Michigan. There, he sold soy sauce to all the Chinese meals.