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Soy Sauce History

Three thousand years ago, in Shang & Zhou Dynasty, there appeared various kinds of Sauce, part of which were brewed with soybeans.

Zun Sheng Ba Jian

By Mr. Bao Qi’an

In ancient times, soy sauce was called sauce juice. The term Soy Sauce first occurred in Zun Sheng Ben Jian by Gao Lian of Ming Dynasty as "when it is used, pour a bowl of oil, and then add soy sauce, vinegar and some sugar…"

In A.D. 753, Jian Zhen, a famous bonze of Tang Dynasty, visited Japan and brought the technology of soy sauce making to Japan. From then on, Japanese people learned how tot brew soy sauce. In 804 (the twentieth year of Zhen Yuan Period, Tang Dynasty), Kong Hai, a famous Japanese bonze, when studying in Chang’an of ancient China, he also learned much more about the technology for soy sauce making and taught to Japanese people.

Around 1200 (Lian Cang Period of Japan), Jue Xin, another Japanese bonze learned in Jin Shan Temple in China. There he mastered the traditional sauce brewing technology of that Temple. When he returned to Japan, he founded Xing Guo Temple in Ji Zhou You and taught his neighbours the sauce brewing technology. In this way, along history witnessed the spreading of soy sauce brewing technology in Japan.

After the liberation of China, Chinese government wanted to make soy sauce more popular and common in people’s daily life. The Government organized a lot of well-known workshops and experts together and invested a large amount to build soy sauce factories. The traditional technology has improved to produce much better soy sauce with large quantity. From then on, Chinese Soy Sauce becomes famous in the whole world.

Mr. Bao Qi’an, the eminent expert in soy sauce industry, sang high praise of Pearl River Bridge Soy Sauce. PRB is the outstanding representative of traditional soy sauce technology.

How To Produce

Natural Brewing with Day-and Night Bask

PRB Soy Sauce is made of refined North-east China yellow beans, which are selected, soaked and then steamed & boiled in high pressure. The steamed yellow beans are mixed with flour and yeast. The mixture will be sent to yeast groove for ventilated ferment. The above whole process will be monitored & controlled by automatic system and computer system. After 48 hours, the matured sauce yeast is gained. This sauce yeast will be put into sunning pot with salty water for hundred-day brewing. The whole brewing process is completely natural without any artificial temperature control.

Nutritional Facts

PRB Soy Sauce can be used for a variety of functions in cooking. Some remmish food can be more soaked or cooked with soy sauce so as to make the dish savory and more colorful with sauce red. Sauce red is different from eatable coloring in that it is purely natural without any toxic elements. Sauce red not only makes food more attractive but also make people stomachic. According to research statistics, soy sauce contains a series of nutritional elements, such as sugar protein, aminophenol, fat, enzyme, Vitamin B1, Vitamin B2, niacin, sulfate, phosphate, calcium and phosphorus. PRB Soy Sauce is delicious and savory as a condiment, and at the same time is nutritional.

From Ancient Chinese Books

PRB Soy Sauce can make people stomachic and eliminate your anxiety and the toxin in your body. In “Qian Jin Fang” (written by Sun Simiao of Tang Dynasty), “Wai Tai Mi Yao” (written by Wang Tao), soy sauce was listed as a common medicine. There is a folk remedy, when burned or fired or bit by bees/poisonous insects, people will use soy sauce for relief.

Qian Jin Fang

Wai Tai Mi Yao

Usage of Soy Sauce

Soy Sauce can be used as condiment in cooking for various foods:

Light Soy Sauce VS Dark Soy Sauce:

PRB Light Soy Sauce PRB Dark Soy Sauce
Scent Strong and pure natural flavor of preserved beans when shook slightly Strong sauce flavor and preserved beans flavor
Taste Soft fresh taste which can last for long time Strong, sweet and fresh taste
Color Bright light red-brown; golden when in wall build-up, clear and shiny on the surface Dark red-brown with shiny surface
Liquid Clear; the light yellow foam can last long time after shaking Thick; it can stick to the glass wall for a long time
Using Scope For cold dished, dip for fish meat and vegetables; pure flavor and delicious taste For food soaking, steaming and stir-frying. Strong taste and bright color
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