100
ssf for foods and beverages
from wine (Farnworth, 2008). e ancient Greeks and Romans knew
bread both leavened and unleavened for a staple food. Even today,
there is unleavened bread in some areas.
4.2.2 Fermented Condiments
4.2.2.1 Soy Sauce Soy sauce is a liquid food condiment prepared from
fermented rice or wheat and soybean with the help of molds, bacteria,
and yeasts (Farnworth, 2008). Soy sauce dates back about 2,000 years,
during the Zhu dynasty. In this period, meat and fish were the ingre-
dients of a catsup. ere is a record about the processing of soy sauce
making in the book Qi Min Yao Shu from the period of Northern
Wei. e word “soy sauce” first appeared in the book Shang Jia Qin
Gong in the Song Dynasty. In 755, the processing ...