Seasons Of Success: Enhancing Global Tastes Then And Now

摘要

Japanese cooks probably began using the liquid seasoning they call shoyu sometime in the 16th century. In the 17th century, Dutch traders brought samples back to Europe, where it wasrnappreciated for qualities overlooked by the Japanese.rn"In one of the worlds first encyclopedias, published in Paris in the 1700s, there is a description of soy sauce," explains Yuzaburo Mogi, chairman and CEO of Kikkoman Corporation, the company whose name is synonymous with high-quality shoyu. "And the text says: 'Soy sauce goes well with meat.'" Mogi adds with a smile, "I have to admire the French-they not only knew of shoyu, but had already discovered its special relationship with meat."