Shashi Soy Sauce

Shashi Soy Sauce

Shashi Soy Sauce is a geographical indication certification trademark.

　　Shashi Soy Sauce

　　Shashi District Seasoning Production and Sales Association

　　Soy sauce is a traditional Chinese condiment. It is a liquid seasoning brewed from soybeans, wheat, and wheat bran. With a reddish-brown color, unique savory aroma, and delicious taste, it helps stimulate the appetite.

　　Soy sauce evolved from fermented bean paste. As early as over three thousand years ago, during China’s Zhou Dynasty, there are records of making such paste. The earliest form of soy sauce was accidentally discovered by ancient Chinese laborers. Originally, the seasoning used by Chinese emperors was made by pickling fresh meat, a process similar to today’s fish sauce production. Due to its excellent flavor, it gradually spread to the general public. Later, it was found that soybeans could produce a similarly flavored and more affordable product, leading to its widespread consumption. In early times, along with the spread of Buddhism, it reached various parts of the world, such as Japan, Korea, and Southeast Asia. The production of Chinese soy sauce was initially a domestic art and secret, mostly controlled by individual masters. Their techniques were often passed down through generations of descendants or taught within specific schools of masters, forming distinct brewing methods.