Soy sauce is arguably the most important seasoning in Japanese cooking. Its well-balanced, salty-sweet taste and deep layer of umami richness make nearly all foods taste more delicious and satisfying. Its uses range from a dab on sushi to a splash into noodle soups and stir-fries, as well as the featured flavor of glazed dishes like teriyaki,” reads an article in BBC Travel.
The author traveled to the port town of Yuasa to learn more about the history of the “holy grail of Japanese cuisine: soy sauce.” In 2017, the country’s Agency for Cultural Affairs designated Yuasa as a Japan Heritage Site for being the birthplace of Japanese soy sauce. Soy sauce was first made in Yuasa in the 13th Century.
At its peak, the small town with a population of around 1,000 had more than 90 soy sauce breweries. Today, there are five soy sauce shops and six Kinzanji-miso makers. The decline is related to the rise of mass-produced soy sauce brands, who skimp on quality for a lower-priced soy sauce. It’s estimated that only 1% of soy sauce brewers still produce using traditional methods.
Read more (BBC)