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Sauces and condiments from Northern Vietnam
Steamed glutinous rice is left on trays until a yellow mould covers it, while roasted, ground soybeans soak in water in a jar until they turn sweet. The two are mixed with salt in clay jars and set in the sun for weeks, stirred often, into a thick dipping sauce.
A short entry: the sources we found record only what is said here about Tương itself.
| Mouldy glutinous rice (mốc tương)6 parts | Steamed glutinous rice; Hưng Yên makers use yellow-flower glutinous rice[sic-miso][vietnamplus2026] |
| Roasted, ground soybeans with their soaking water5 parts | [sic-miso] |
| Salt | No source gives the amount[sic-miso][vietnamplus2026] |
| Starter | spontaneous mould on steamed glutinous rice (mốc tương) |
Total time across the recorded steps: 24 days – 40 days
What changes: Steamed glutinous rice on trays grows a coat of yellow mould
Output: mốc tương (rice koji).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Steamed glutinous rice is left on trays until a yellow mould covers it, while roasted, ground soybeans soak in water in a jar until they turn sweet. The two are mixed with salt in clay jars and set in the sun for weeks, stirred often, into a thick dipping sauce. Made in 3 steps over 24 days – 40 days. The longest step, mix with salt and ferment in the sun, takes 15–30 days (Shurtleff W 1905). Yellow mould on the rice does most of the fermenting.
| Main step | 15–30 daysReported[sic-miso] | Mix with salt and ferment in the sun |
|---|
Tương is made from a glutinous-rice mould mixed with roasted soybeans, not from moulded soybeans alone. It is set in open jars in the sun and eaten without filtering.
Every number is labelled with how it is known. How this atlas is made
Bùi Quang Chiêu gave the earliest detailed description in 1905. A 1981 account says soy tương had disappeared from North Vietnam after about 1950 because of rice and soybean shortages during the war. Bần Yên Nhân elders date the village craft to at least the 17th–18th centuries, though no document confirms it.
