Syohu しょうゆ
As I wrote in a previous article, Shoyu (soy sauce) and Miso (fermented soybean paste) are two key seasonings for Japanese “Washoku”. They are both made using soybeans and salt and are therefore members of the same “family”. Actually, I came to realize their similarities when my handmade miso was ready to eat this autumn.
I opened up the cover of the miso container and noticed that with the light brown colored of the finished miso, a dark brown liquid also appeared. This dark brown liquid looked like Shoyu. It is said that Shoyu was made coincidentally as a byproduct of the process of making miso from the Kamakura to Muromachi eras in 12th to 14th centuries. Since then, shoyu has been continuously improved and perfected and has become a key seasoning in Japanese cuisine. Now I really understand why!
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