Soy sauce was used in the Orient for the first time 2,500 years ago. It was brought to Japan by a Buddhist sect slightly later in the 6th Century. Buddhism was widespread at the time and forbid the consumption of meat. Meatless, vegetarian food became very popular. Soy sauce is a strictly vegetarian food and thus fitted into the diet excellently.

This original soy sauce soon became popular in Japan. It gave life to dull tasting rice dishes. Furthermore it was very suitable for preserving food and toned down strong fish smells. This original soy sauce tasted slightly different to the sauce we know today, however.

It did not start to taste like today’s soy sauce until the 16th century. Wheat was the key. By adding wheat the taste, aroma and colour was improved again substantially.

Thanks to Dutch traders soy sauce at last found its way to Europe in the 17th Century. In France chefs in the court of Louis XIV called it "black gold”.

Buying
There are so many varieties of soy sauce on the market these days, it is hard to know which to choose. There are Chinese and Japanese soy sauce types that are both naturally and chemically manufactured, and there are a number of all-purpose and specialized sauces. As a general rule of thumb, it is best to avoid chemically manufactured sauces. Prefer naturally brewed soy sauces, made from three ingredients - soybeans, wheat and salt.

Regular soy sauce
It has a deep reddish-brown color and a wonderfully rich flavor. It is used in cooking and as a table-top seasoning, much like salt and pepper.

Light Color Soy Sauce
This special soy sauce, which is slightly saltier than regular soy sauce, is clearer - thus ingredients retain their natural colors in cooking. Light Color Soy Sauce is generally used only for cooking.

Teriyaki Sauce
Teriyaki sauce is another soy sauce-based product that also contains wine, sugar and spices. It can be used as marinades, for basting or as seasonings for grilled and barbecued dishes.

To store
All soy sauces should be stored in a cool place.