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The book The History of Salt says that soy sauce originally started out as fermented fish sauce and that it and garum may have a common ancestor.
by thekaleb 9y ago
The book The History of Salt says that soy sauce originally started out as fermented fish sauce and that it and garum may have a common ancestor.
- abakker 9y agoAlso the basis of Sambal sauces from Indonesia. I think thy may be shrimp based, though.
- Mikeb85 9y agoThey were more than likely developed independently. Putting a bunch of fish in a container and adding salt seems pretty standard pre-refrigeration.
- jacobolus 9y agoI recommend this lecture about the history of ketchup, which explains the relation to soy sauce: https://www.youtube.com/watch?v=9iYwUh1Hdho https://www.youtube.com/watch?v=9iYwUh1Hdho