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The history of Soy sauce in Vietnam
2022-03-16 16:35:54

Thousands of years ago, soybeans have been cultivated in China as a versatile crop that use to make different food products like tofu, soy milk. But after some time, when the trade started, it made soy sauce a key ingredient in Korea, Japan, and Vietnam. 

Especially in Vietnam, people learned the soy brewing process and started making their local products. This eventually becomes very popular because of its unique taste. Vietnamese follows a general procedure to prepare soy sauce in which soybeans are roasted and then fermented. Due to the process, proteins break down into amino acids that give the sauce a distinctive flavor. 

Traditional soy sauce production includes a mixture of roasted wheat, soybeans, water, salt, and mold. This mixture aged for about six to nine months. Then we get a mesh material which is then pressed, and a liquid material commonly known as soy sauce is pasteurized and bottled.

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