중국 豆醬의 출현과 豆醬文化의 확산 : 한반도 豆醬문화와 관련하여

Abstract

Soy sauce is a fermented soybean food that leads the way in fermented foods in East Asia. It raises the possibility that the origin of soybeans was in northeastern China and the Korean Peninsula. From the perspective of the Chinese, the northeastern part of China was the production site of Long Shu[戎菽] and Goguryeo beans[高麗豆] suitable for the manufacture of soy sauce. It was found that earthenware plasticization technology developed early on, and naturally towed stored fermented foods such as soy sauce without “painting the inside of the jar[塗甕]” such as the Zhongyuan(中原) area. Unlike the Zhongyuan region, the records of Zengjiang[淸醬], which means soy sauce, are handed down from various fis during the Goryeo and Joseon Periods. And the manufacturing method is well presented there. This suggests that Zhongyuan’s soy sauce culture has advanced by communicating with the soy sauce class[醬類] on the Korean Peninsula and the salted fish[魚醬] culture unique to the southern region. At the “Qiminyaoshu[齊民要術]” stage, soybeans are developed for the use of condiments that are corrosive rather than staple foods. In particular, after the Tang and Song dynasties, the milling industry developed, expanding the distribution of soy sauce, soybean oil, and tofu. In the Song Dynasty, soybeans were established as the main ingredient for the private necessities of “seven important items[七般事]”, making them more important than the five staple grains[五穀]. In the Mingqing era, various kinds of soy sauce appeared, and soy sauce kimchi[醬菜] was developed in the north and water kimchi[泡菜] in the south, accounting for 60% of the use of soy sauce in today’s Chinese diet.