The Surprising Etymology of "Soy"
Most people assume that because soy sauce is made from soybeans, the name is a simple and logical derivation. The truth, however, is much more complex and fascinating, involving a historical misnomer carried across centuries and continents. The English word “soy” came into the language from the Japanese term shōyu via Dutch traders in the 17th century.
Dutch merchants were trading with Japan during a period of national isolation and were some of the first Europeans to encounter the popular condiment. They recorded the name, which eventually became anglicized as "soy" or "soya" and was later applied to the bean itself. The term 'soybean' was formally coined in the 19th century, long after the sauce had been known in Europe. In Japan, the beans themselves have a different name, daizu, meaning "large bean".
A Global Journey: From Chinese Jiang to Japanese Shoyu
The Ancient Chinese Origins
The history of soy sauce begins not in Japan, but in ancient China more than 2,000 years ago. The precursor to soy sauce was a paste known as jiàng (醬), which was used to preserve expensive salt. Originally, this paste was made from fermented meat and fish, but eventually, grains and legumes, particularly soybeans, were substituted. The liquid byproduct of this fermented soybean paste became known as jiàngyóu, or "sauce oil". This was a frugal way to stretch the expensive salt and create a flavorful seasoning.
The Development in Japan
Soybean-based pastes and sauces were introduced to Japan by Buddhist monks in the 7th century, bringing with them a vegetarian culinary tradition. Initially, the products were similar to Chinese jiàng and known as hishio. The accidental discovery of a delicious liquid byproduct from a type of miso fermentation in the 13th century led to the development of tamari soy sauce, a forefather of modern Japanese shōyu. Japanese producers refined the process, and by the 17th century, the naturally brewed shōyu was a widespread commercial product. The Dutch traders' exportation of Japanese shōyu is the very reason its name is now a global term.
How Soy Sauce is Made
Traditional soy sauce production is a craft that involves specific ingredients and a lengthy fermentation process. However, modern techniques have introduced quicker, cheaper alternatives that produce a different flavor profile.
Traditional Fermentation vs. Modern Production
| Feature | Traditional Brewed Soy Sauce | Acid-Hydrolyzed Soy Sauce (Chemical) |
|---|---|---|
| Production Time | Months to years | As little as 3 days |
| Ingredients | Soybeans, roasted wheat, salt, water, Aspergillus mold cultures | Defatted soy protein, wheat gluten, hydrochloric acid, soda ash |
| Flavor Profile | Complex, balanced umami, and aroma; contains alcohols and esters from fermentation | Simpler, harsher flavor; contains furans and pyrazines from rapid processing |
| Coloring | Naturally darkens during fermentation | Often has added caramel color |
| Shelf Life | Long, natural shelf life | Often contains preservatives to extend shelf life |
| Cost | More expensive due to time and process | Cheaper due to rapid production |
Traditional brewing involves several key steps:
- Soaking and cooking: Soybeans are soaked and steamed, while wheat is roasted and crushed.
- Koji culturing: The beans and wheat are mixed with Aspergillus mold spores (koji) and incubated for a few days.
- Brewing (moromi): The koji mixture is combined with salt brine to create a mash called moromi, which ferments for months or even years.
- Pressing and pasteurization: The mature moromi is pressed to extract the liquid, which is then pasteurized and bottled.
Different Types of Soy Sauce
- Japanese Shōyu: Often made with an equal mix of soybeans and wheat, yielding a sweet, delicate flavor.
- Tamari: Richer and darker, typically made with little to no wheat, making it suitable for some gluten-free diets.
- Chinese Jiàngyóu: Generally higher in soybean content and less wheat, often resulting in a saltier, more savory sauce.
- Light Soy Sauce (shēng chōu): Thinner, saltier, and used for seasoning.
- Dark Soy Sauce (lǎo chōu): Thicker, darker due to longer aging and often added caramel, and used for color.
- Indonesian Kecap Manis: A thick, sweet soy sauce made with a generous amount of palm sugar.
- Filipino Toyò: Saltier and thinner than other Southeast Asian versions.
In conclusion, the name 'soy sauce' is a perfect example of how language and history intertwine. The European adoption of a Japanese term for a Chinese condiment ultimately led to the naming of the bean itself, flipping the intuitive order on its head. This rich history highlights the long and winding journey of this essential ingredient, from a salt-preserving paste in ancient China to a diverse and beloved condiment worldwide. For more information on the history of soy sauce, visit Britannica.
