The Art of Umami: Unveiling the Rich History and Craftsmanship of Traditional Japanese Soy Sauce
In the realm of Asian gastonomy, few ingredients bring as much depth of flavour to dishes as soy sauce does. This umami-rich condiment has a history dating back over 2,000 years. Soy sauce is believed to have arrived in Japan during the 7th century, introduced by Chinese monks. Over time, the Japanese adapted and refined the production methods, contributing to the development of the unique varieties of soy sauce found in Japanese cuisine today. 
The brewing method of traditional Japanese soy sauce is an intricate mix of science and tradition. The process typically involves fermenting a mixture of soybeans, wheat, salt, and kōji mold in large cedar barrels for several months to years. The traditional soy sauce production method can be summarized with the following steps:
- Preparation of ingredients : steam soybeans and roast wheat.
- Preparation of the kōji mixture : innoculate a mixture of soybeans and wheat with a kōji starter and incubate it in a warm room for 3 days to promote the growth of the mold aspergillus oryzae.
- Preparation of the moromi : make a mash by mixing the soybeans, wheat and kōji mixture with salted water.
- Fermentation of the moromi : let the moromi age from 6 months to 3 years in Japanese cedar wooden vats called kioke.
- Pressing of the moromi : place the moromi in hemp-linen bags and press it to extract the liquid soy sauce.
- Pasteurization and bottling of the soy sauce : pasteurize the soy sauce to kill unwanted bacteria and bottle the liquid.
This fermentation period allows the complex flavors to develop, resulting in a sauce that balances the umami, sweetness, and saltiness with precision. It is believed the soy sauce's intricate aroma, originating from microbial activity like kōji mold, yeast, and lactic acid bacteria, includes around 300 flavour compounds such as molasse, apple, rose, and vanilla.
Experience the outstanding quality of our traditional Japanese soy sauce, made with care by Daikou Shoyu, a family-owned soy sauce brewery dating back to 1852.
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