日本醤油産業史考
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概要
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Japanese soy sauce, which is so widely used these days, in understood to have originated from the YUASA soy sauce which ws brought back to Japan by a Buddist monk-Kakushin-from China in 1228. YUASA soy sauce was made from malt by adding water to dumplings of powdered grain, which is called the Chu method. The fungus mainly grown in this method is Rhizopus, to which salt with water is added. The malt made by the Chu method is, therefore, miso -bean paste- rather than Japanese soy sauce. Notwithstanding this difference in its characteristcs, YUASA soy sauce can be called the first generation of soy sauce in Japan because a small amount of liquid seasoning was obtained from the malt. TAMARI soy sauce became popular among people in the 15 th century, but no one yet knows where the technology for making this soy sauce came from. It may no be a wrong conjecture that Japan brought the production technology for TAMARI soy sauce along with other new technologies from Korea, which was then an advanced country. TAMARI soy sauce was made from malt by making balls of boiled soy beans, which gave an advantage over the Chu method in making liquid soy sauce. The water added in soy bean balls, along with the high humidity and the high temperature in Japan, helped Aspergillus to grow in the malt and produced a more liquid type of seasoning than the Chu method. This is the second generation of soy sauce in Japan, and the direct origin of the Japanese soy sauce of today. In addition, sake brewing technology advanced greatly in the 16 th through 17 th centuries, thanks to the growth in consumption. The advanced technologies of sake brewing influenced the technology of soy sauce brewing very much, and finally brought the real Japanese soy sauce into being. The history of soy sauce in Japan is discussed in greater depth in this paper, based on new insights recently acquired by the author.
- 公益社団法人日本生物工学会の論文
- 1990-11-25