Soy sauce originated in China over
2,500 years ago and was introduced to Japan in the 13th
century by Buddhist monks. In 1645, company founder Gihei
Hamaguhci began brewing soy sauce in Choshi, Japan, under
the Yamasa name. Following centuries of traditional brewing
practices, soy sauce production was extensively mechanized
after World War I; and today the versatile condiment is
receiving an ever-increasing world-wide popularity.
Yamasa Corporation began exports of
soy sauce to the U.S. over 130 years ago. Demand for the
product has steadily grown and in June 1992 Yamasa incorporated
the USA division in Salem, Oregon, marking a memorable
page in Yamasa's history and establishing a U.S. production
and distribution facility. The 65,000 square-foot plant
-- situated on a 25 acre site -- is capable of supplying
over 1.7 million gallons of soy sauce per year.
Oregon's moderate climate, humidity
and quality water are instrumental in the brewing of soy
sauce, environmentally assisting the required fermentation
process that produces a mellow distinctive taste. The
product is made during a six-month fermentation process
that utilizes the finest soybeans, wheat, and sea salt.
In this state-of-the-art plant in Salem,
Oregon, raw material handling is automated but the brewing
process remains the same as it was 350 years ago.
