Our White Soy Sauce Story
All soy sauces are not created dark or black, there are some that are light in color. White soy sauce is a golden color liquid condiment, born in the early days of food history and used for its characteristic flavor and functions. As dining habits continue to emphasize pleasure and health, white soy sauce plays a surprising, unique role.
The Origin of Condiments: Condiments originated from the physiological need for salt. Over time, condiments added varied tastes to foods: salty, sweet, acidic and bitter tastes to increase flavor and palatability. Foods are seasoned with not only salt but soy sauce, miso (soy bean paste) various sauces, salad dressings, vinegars, mayonnaise, ketchup, dip sauces, herbs/spices and so on.
In ancient times people consumed edible materials where they found them. Preservatives were not needed because the entire catch or harvest including 'guts' of animals, fish and plants, were used wihin a short time. When people tamed fire and developed tools for hunting and cooking, they began consuming more easy eating parts of their catches or harvests, which did not supply enough salt or minerals. They felt the physiological need for salt, which was met by salt from the sea or saline water or crushed salt rock.
Over time people learned salting was effective for preserving left over foods as well as satisfying the physiologic demand. Such salting may have been the origin of the first condiments. When food or leftovers were placed in a container with salt, a liquid leached out. The liquid tasted not only salty but also somewhat pleasant. Today's science explains that the edible parts go through autolysis, fermentation by microorganisms attached on a materials surface under salty conditions, and occasionally undergo anaerobic conditions below a weighted stone, yielding peptides or amino acids or aromatic compounds from protein or other food components. In China, the leached, partially fermented liquid was called Hishio, a liquid condiment desribed more than 3,000 years ago.
Hishio: Four classifications based on the raw materials, Grain Hishio, Vegetable Hishio, Game Meat Hishio, Fish Hishio.

· Grain Hishio is the liquid from salted grains and legumes which ferments to soy sauce or tamari days later, the solid part became miso (soy bean paste) or natto.

· Vegetable Hishio is the liquid from lactic acid fermentation of salted vegetables, like making pickles or sauerkraut.

· Game Meat Hishio is the liquid from salted meat; the solid portion later becomes ham or sausage.

· Fish Hishio is the liquid from salted fish, liquid like nyogma or fish sauce in Akita or Noto, Japan. Anchovy is one of the solid portions of this latter kind.

Soy beans came to Japan at almost the same time as rice arrived from India, west China or northwest China. The combination of rice and soybeans became an important diet constituent of the Japanese. Because Buddhism forbids eating meat, Grain Hishio was the major Hishio in Japan. As time past, Grain Hishio became soy sauce or tamari and was mass-produced for consumption in big cities. In the Japanese-Portuguese dictionary of the Jesuit missionaries in 1603, tamari was listed as a liquid, tasty condiment, miso. Lunst, the Dutch Far East Orient Company, exported soy sauce from Japan to Europe in the 17th century. A record states Louis XIV used soy sauce in cooking his meals. The Dutch used a ceramic container with 'Schzoya', which later was referred to as 'soy' in English.

Hishio is not only found in the Orient. Ancient Romans used Fish Hishio, known as Garim or Quamemu. In a pot, herbs were first placed on the bottom and salted mackerels or sardines were put in next with weight on top. Liquid that leached out was a kind of fish sauce. Pickles or sauerkraut was also popular, that means, they might have used Vegetable Hishio. Since ham or sausage was popular also, Meat Hishio must have been made. Brillat-Savarin mentioned Garim in his famous gastronomy publication of PHYSIOLOGIE DU GOUT in 1826. He also described another fish sauce of Muria from tuna and Soye from India. A famous western sauce, Worchester sauce, was made originally from soy sauce, anchovy and other ingredients by an Englishman in India.

White soy sauce: Soy sauce is made from wheat and soybeans. The specific ratio of wheat and soybeans and the fermentation process gives the different soy sauce character. Among soy sauce products, white soy sauce has been manufactured with local wheat, soybeans and sea salt in the Mikawa region of central Japan. The origin goes back to an ancient Chinese culinary publication and also a relatively new Japanese cooking reference from the 18th century. White soy sauce was a condiment at a banquet for Commodore Perry. He came to the Bay of Tokyo to open the isolation door of the Tokugawa regime in 1853. Commodore Perry was the first American to taste white soy sauce. The Ninagawa family in the Mikawa region restored this white soy sauce, White Golden Tamari, a unique, unconventional flavor.

White Golden Tamari, a premium white soy sauce, has a brilliant, golden color, fruity aroma and balanced slightly sweet and salty taste. The fermentation and aging are terminated in three months to attain the color hue and flavor. It is a fresh soy sauce without heat pasteurization. White soy sauce has been used traditionally in soup or stir fried dishes to avoid darkening the color of the preparation. In these days of natural, infusion and healthy diet and cooking, white soy sauce has more applications to delight meals with its characteristic flavors and colors.

White soy sauce is remarkable with sushi. Sushi, dipped in white soy sauce with wasabi, will surprise you. The sushi flavor is a well balanced soy sauce flavor without the overwhelming black soy sauce flavor and color. It is found in an independent study by the Nibble as seen in the reference. Tofu with white soy sauce is a splendid balanced taste. White soy sauce harmonizes well with olive oil, white wine and vinegar and herbs in many menus and salad dressings. It's also good with all vegetable dishes, sea foods, and pasta.

You now have a choice. Use black soy sauce's characteristics for broiling or BBQ. Use white soy sauce to draw out the original flavor of the cooking ingredients; to balance, to widen and to deepen the taste spectrum. Black soy sauce tends to overwhelm.
Natural, health conscious consumer or culinary professional, white soy sauce is new.

Enjoy it and create something new with our white soy sauce, "White Golden Tamari (premium) & White Tamari (popular)".
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