Chef Chat Group

It is possible to accidentally brew wine or vinegar.

However, soy sauce has never been heard of, and regions other than China have independently researched the brewing process of soy sauce.

All countries and regions that use soy sauce, soy sauce technology is passed from China.

In fact, this also shows that soy sauce is difficult to exist naturally, but it is human food and researched the day after tomorrow.

However, China's ancient history was relatively early, and the level of Chinese economy and culture during the Spring and Autumn and Warring States periods was roughly the same as that of the early European Renaissance. Therefore, ancient China began to pursue delicious cooking earlier than other countries.

The earliest soy sauce was actually the Spring and Autumn Period and the Warring States Period. Only the aristocratic class could afford meat soy sauce.

Both use meat as raw material, add salt, and then use microbial fermentation to brew more delicious meat soy sauce.

Grain soy sauce, it was during the Han Dynasty, the status of the common people was higher than before.

F Therefore, there is also a need for some cooking, but meat and soy sauce are still unaffordable.

Therefore, grain fermented soy sauce has appeared instead of meat soy sauce.

Grain fermented soy sauce is the mainstream variety of soy sauce in later generations.

The long history has accumulated enough culinary knowledge, so that Chinese foodies can be qualified to despise the culinary level of any country.

As far as soy sauce is concerned, don't underestimate this little soy sauce! In fact, soy sauce is also one of China's world-changing inventions. Apart from China, there is no other country that has independently invented something similar.

The four great inventions are mentioned too much. Do you think there are only four great inventions in China? In fact, there are no Chinese people, and there is no toothbrush in modern society. Now I use a toothbrush. No civilization invented the toothbrush.

Many inventions that have profoundly changed human society into modernization all originated in China.

These gadgets don't seem to be very important, but if they didn't exist, the modern human society would not be the same as it is now.

Soy sauce looks ordinary, but in Chinese cuisine and in any Asian country that has been influenced by Chinese civilization in ancient times, soy sauce can no longer be separated from cooking! Even modern Western food uses more and more soy sauce.

In a sense, this is a kind of seasoning that has had a major impact on the development of world cuisine. In terms of technical difficulty, soy sauce, an acquired invention of human beings, is far more complex than salt, wine, vinegar, etc. The condiments are much more complicated. It may be more difficult to make a good soy sauce than to make a good dish.

Chapter 182 Cooperation

"Can I have a taste?" Watanabe Beibei asked after walking to the counter after lunch.

"Yes!" Liangzi said. Although I have tasted all of Yuanyue Shijie's Kobayashi Gendan, after all, Kobayashi Gendan is not good at taste buds. Beibei Watanabe is obviously worried, so she decides to help inspect the products in person.

After all, the seasoning of a restaurant is not a trivial matter. If the quality of the seasoning is poor, it will affect the food of the entire restaurant, and further improvement will worsen the restaurant's reputation and business.

Beibei Watanabe took a sip of the vinegar and said, "The craftsmanship of Shanxi mature vinegar is not as good as the best Shanxi mature vinegar.

"The process is similar, and the difference is mainly the difference in soil and water microorganisms." Liangzi said, "Various fermented products, such as wine, vinegar, and soy sauce, are greatly affected by the place of origin.

Even if you have mastered the craftsmanship of Shanxi old mature vinegar, it is still impossible to brew better than Shanxi.

Because the microbial flora in various places and even major workshops may not be the same "I really don't know much about fermentation.

However, I mean it is not as good as the best old Shanxi mature vinegar, and the level of ordinary Shanxi mature vinegar is not as good as this.

Beibei Watanabe said, ' "Most vinegars in the Japanese market are far inferior to this.

Chinese cooking is very suitable for this vinegar!" Thank you for the compliment.

"Liangzi couldn't help being overjoyed.

Originally, being denied by Watanabe Beibei, I felt that I was going to be cold, but who would have thought that Watanabe Beibei would still offer a good price.

Beibei Watanabe rinsed his mouth with warm water. He continued to taste the soy sauce, took a small sip in his mouth, and said after a while: "Soybeans and wheat are used as raw materials, and there are no other additives. It is the first soy sauce brewed by traditional technology."

The amino acid ammonia content is about 100g in 1.37ML, the quality is indeed very high! - Generally, 100ML contains 0.8g of amino acid ammonia, which is considered good soy sauce.

If you don't add sodium glutamate, you can get this level, which is considered a very good soy sauce.

If it can reach gram, the market price is already very expensive, 1.37 grams, a 500ML bottle of Kikkoman, I am afraid it will cost 1 yuan." Tian Suohui couldn't help but assist his good friend Ryoko. "That is Kikkoman, our house is not so expensive, 8 yen for 1 pack is fine.

"Liangzi said, "Pure natural, zero additives. Just like the ancient soy sauce workshops, the flavor is formed by microbial fermentation.

"It's not expensive!" Liu Xing nodded. There are also cheap soy sauces in the Japanese market. You can also buy 500 yen for 1ML promotion, but they will not be the same as Guojing and other additives.

As for the mainstream soy sauces that sell for more than 500 yen, almost all of them are brewed soy sauces. Not as delicious as those soy sauces with additives such as MSG.

But the first soy sauce of high-grade brewed soy sauce, the brewing time is enough, and the craftsmanship is exquisite.

Then, it is definitely a spike for those low-end soy sauces that are made with MSG that lacks umami.

Because, monosodium glutamate is the same taste of monosodium glutamate, fresh and soulless.

However, there are more than 20 different amino acids in brewed soy sauce, and countless flavors brought about by the microbial fermentation process.

Brewed soy sauce is second only to salt in terms of richness of taste.

After that is sake, which may not be used much compared to soy sauce and vinegar, but wine is different.

Some customers have a relatively high alcohol consumption, and a single restaurant can often sell a lot of alcohol in a month.

Most of the people present were under the age of 20, below the legal drinking age.

It's funny to say that the drinking age in Japan is higher than the marriage age. Japan's alcohol-related laws are rather painful.

As the daughter of a lawyer, Watanabe Beibei can't know the law and break the law.

It was Liu Xing and Mitsuliang Watanabe who tried drinking together.

"Good! Delicious!" Liu Xing said.