A 750-Year-Old Secret: See How Soy Sauce Is Still Made Today

In the 13th century, a Japanese priest returned from a trip to China and settled in the small, coastal town of Yuasa in Japan’s Wakayama Prefecture.

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In the 13th century, a Japanese priest returned from a trip to China and settled in the small, coastal town of Yuasa in Japan’s Wakayama Prefecture. He brought with him several new skills that he had learned from the Chinese, including a process for making miso (a soybean paste). The liquid byproduct of this miso-making process was eventually adopted by the people of Yuasa as a condiment of its own—giving birth to what we know today as soy sauce.

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