Shoyu is the Japanese name for soy sauce. In Japan, it is applied to various kinds of soy sauce. Soy sauce arrived in Japan in the 7th century. It was brought in from China by Buddhist monks. The Chinese version was modified in Japan, which resulted in a product that …
Worcestershire sauce comes from Asia. The official story states that in 1835, Lord Marcus Sandys requested that his local chemists whip up a batch of his favorite sauce from India. Sandys had been governor of Bengal at one time and had a recipe for a sauce from the subcontinent. The …
Miso can be made from different grains but the most common type is made with soybeans. It is a soybean paste fermented with salt. Miso was first made in ancient China according to some sources, while others say that it originated elsewhere. The historians who believe that it comes from …
Mayonnaise in its present form did not show up until the 19th century. Some historians believe that it is far older than that; supposedly a similar mixture that featured oil and eggs was around in the time of Ancient Egypt and was consumed later on by the Romans as well. …
Tamari is a kind of soy sauce made with soybeans but little or no wheat, unlike regular soy sauce. Originally, tamari was the term for the liquid that flowed to the bottom of the barrel as miso was compressed and fermented. Tamari was being collected from miso in the 8th …
Soy sauce’s origins are in China where it began as a soy paste called jiang. Jiang was made from fermented soybeans but in the Zhou Dynasty, the term included all kinds of preserved foods including meat, grain, and seaweed. Later on, during the Han Dynasty soybeans had become more popular. …
The purest form of fish sauce has two ingredients: salt and fish. In most cases, the fish in question are anchovies but mackerel or salmon are used in some variations. Fish sauce dates back to Ancient Greece and Rome. In Ancient Greece, it was known as garos; it was called …
Mustard comes from the mustard plant, which is a member of the Brassicaceae family along with cabbage and broccoli. The mustard condiment is a combination of mustard seeds and a liquid. Mustard seeds do not become pungent until they are cracked open and mixed with a liquid to form a …