【醤油の作り方 】古来の製法で醤油ができるまでの道のり

Cultural Context

Originating in China over 2,500 years ago, soy sauce became a staple in Japanese cuisine, where it is celebrated for its umami flavor. Traditionally used as a seasoning and dipping sauce, it is integral to dishes like sushi and sashimi. Today, soy sauce is enjoyed globally, with variations such as tamari and low-sodium options catering to diverse palates.