Back to just a year ago, if someone tells me that I will have anything to do with Chinese Soy Sauce, I will probably think that he is crazy. Now, not only I am providing the only soy sauce tour in China but also working with the factory to help them marketing their products. It is to my surprise that such good products could not compete will the mass production junks and people has so little access to know or buy healthy food. Tomorrow, the very first Slow Food tour to the soy sauce factory will start and following is some info about it.
History of Traditional Chinese Soy Sauce
Soy sauce is originated in China 2,800 years ago and spread throughout Asia. Red cooking or hongshao is the word for Shanghai cuisine. For centuries, the city’s culinary culture has been stewed, simmered, sauteed and braised in soy sauce, a brownish-red condiment with a rich fragrance. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae molds, along with water and salt. After the fermentation, which yields fermented soybean paste, the paste is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed. Most commonly, a grain is used together with the soybeans in the fermentation process, but not always.
The Manufacturing Process: Brewing or Chemical-hydrolyzation.
In older times, the mixture was fermented naturally in giant urns and under the sun, which was believed to contribute additional flavors. Today, in industrialized factory the mixture is generally placed in a temperature and humidity controlled incubation chamber. The fermentation method takes more than six months to complete and results in a transparent, delicately colored broth with balanced flavor and aroma. The non-brewed sauces take only two days to make and are often opaque with a harsh flavor and chemical aroma. In the current market, most branded soy sauce is often made from acid hydrolyzed soy protein instead of brewed with a traditional culture. When compared to brewed soy sauces, they have a longer shelf-life and are more commonly produced for this reason. They are sometimes called Chemical Soy Sauce by those who prefer brewed sauces, but despite this name are widely used due to greater availability and lower prices. Carcinogens have been identified in relatively recent times of Asian brands of Soy sauces. Some of these carcinogens may form during the manufacture of chemical sauce. Companies are obliged to remove these contaminants.
Chinese Soy Sauce types
Light or fresh soy sauce (生抽 shēngchōu ): It is the main soy sauce used for seasoning since it is saltier, less colourfully noticeable, and also adds a distinct flavour. The light soy sauce made from the first pressing of the soybeans is called tóuchōu (simplified Chinese: 头抽), which can be loosely translated as first soy sauce or referred to as premium light soy sauce. Touchōu is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior.
Dark and old soy sauce (老抽 lǎochōu), a darker and slightly thicker soy sauce, is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops during heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add color and flavour to a dish after cooking.
Another type, thick soy sauce (醬油膏 jiàngyóugāo), is a dark soy sauce that has been thickened with starch and sugar. It is occasionally flavored with MSG. This sauce is not usually used directly in cooking but more often as a dipping sauce or poured on food as a flavorful addition.
Know as a famous old brand of “handmade” naturally fermented Shanghai soy sauce, Qian Wanlong. Qian was the owner in 1880 and wanlong means booming or prosperous. In 2008, the Qian Wanlong soy sauce-making process was listed as one of China’s Intangible Cultural Heritages – the only one in the industry. It is believed to be one of the few companies in China that still make soy sauce the traditional, old-fashioned way.
- Only Use non-GMO Soybeans
- 12 Procedures in Production
- No Additives and Preservatives
- No Artificial Colours, No MSG