Is it a supporting role in Japanese cuisine? No, it's the star!

Soy sauce was first produced in Japan during the Kamakura period, about 750 years ago.

The well-known origin is the prototype of soy sauce, which was born in Yushima, Kishu (present-day Wakayama Prefecture).

During the Nara period, when miso production became popular, it was discovered that the liquid (tamari) that was produced during the production process was delicious.

It is said that this development led to the beginning of soy sauce.