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The essence of fermentation science, 'traditional soy sauce', which is the basis of Korean food and adds various flavors. Soybeans, the main ingredient of soy sauce that gives Korean flavor, are native to the Korean Peninsula. Our people have been consuming soybeans that are native to this land as food since before the Bronze Age. The first historical record of traditional soy sauce made with soybeans as the main ingredient appears in the Samguk Sagi (History of the Three Kingdoms)... These are soy sauce and meju that are on the list of gifts sent by King Sinmun to the queen's house. We can see that soy sauce and meju were quite rare at the time. Among the traditional soy sauces that have been passed down for such a long time, gochujang, which is called the spicy taste of Koreans, is an indispensable seasoning for stews on the dining table. However, soy sauce does not simply stimulate the appetite. It has been revealed that the microorganisms in soy sauce that are naturally fermented affect not only taste and flavor but also health. Among them, it has been experimentally proven that cheonggukjang is effective in alleviating osteoporosis. In addition, traditional soy sauce is effective in treating obesity, which has recently become a problem. It has been shown that eating soybean paste with fatty foods does not increase the rate of weight gain. Traditional soy sauce has been passed down through generations and has been a part of our meals for a long time. It is good to continue the tradition of soy sauce, but we can also learn the wisdom and cleverness of our ancestors through it. - Science lovers, come here and join us~! Come see the various channels of YTN Science! :) Homepage ▶ http://science.ytn.co.kr/ Facebook ▶ / ytnscience Instagram ▶ / ytn_science Twitter ▶ https://twitter.com/YTN_science?lang=ko Naver Post ▶ https://m.post.naver.com/sciencepost