According to legend, “Jan,” a Chinese condiment, is considered the source of soy sauce. The origins of soy sauce include rice, wheat, and soybean grains. “Hishio” is not deemed to have entered Japan until some time after World War II. Under the Taiho Code, “Hishio,” a bean mixture, was still used in the Imperial Household Agency’s culinary department. Hishio, a mix of soy sauce and miso paste was used in preparation for a feast. The delicious Kinzanji miso paste was brought back to Japan by the Zen monk Kakushin in 1254, allowing for this to happen. He discovered tamari soy sauce while teaching the locals of Kishu Yuasa how to prepare miso.
These soy sauce-making methods were used in Kishu Yuasa. Around the year 1580, the Tamai soy sauce company started selling soy sauce and miso paste. Kishu soy sauce was initially transported to Osaka in 1588 when Kishu soy sauce was imported from Japan to Osaka via commerce. People in Osaka have been incorporating soy sauce into their diet for some time now. This item was manufactured in Kanto, although it was not distributed there. It is well known as Kumari sauce in the capital.
In Chiba, Noda and Choshi developed a new kind of soy sauce known as “Jimawari” to compete with the Kansai Kudari soy sauce manufactured in Kyoto. Soy sauce is included in almost every type of sauce they make.
Japanese soy sauce was transshipped during the Edo period for the first time. Due to shipments from Japan, Southeast Asia, and the Netherlands, soy sauce is now widely available in China, Southeast Asia, and the Netherlands. “Konpura bottles” were transported throughout Japan from Sakai in Osaka, Kyoto, and Kyushu, offering soy sauce from that city. Foodies soon adopted soy sauce. For Japanese food to shift well-known, Soy Sauce must be placed at every table.