Sauces and condiments

Also called 淡口醤油.

About 14 % of Japanese output. Lighter in colour but saltier than koikuchi: rice saccharified with koji (amazake) is added, the brine is saltier to hold back fermentation, maturation is shorter and pasteurising is cooler, all to keep the colour pale [WP-Soy sauce, MAFF-TF-kyoto_no_syoyu]. The Tatsuno process dates from 1666 [MAFF-TF-kyoto_no_syoyu].

Made like Koikuchi shoyu (Japanese dark soy sauce, honjōzō brewed) — reference process.

• English Wikipedia, Soy sauce
• MAFF, にっぽん伝統食図鑑 (Japan's traditional foods), 京都の醤油 (Kyoto shoyu)

Also called 永丰辣酱, Yongfeng hot pepper sauce, Yongfeng chilli paste.

Yongfeng chili sauce is a Hunanese fermented paste of local red lantern chillies with a mould-grown base of wheat, soybean and glutinous rice. Aspergillus moulds first grow on the cooked grain base, which is then mixed with crushed chilli and salt and left in open crocks in the summer sun for about 40 days. Salt-tolerant yeasts and lactic bacteria then ripen it.

1. Boil the grain and bean flours
2. Grow mould on the base and sun-dry it (制曲, 晒胚)
3. Mix with crushed chilli and salt9 % salt
4. Ferment in the summer sun (伏天晒酱)40 days

Safety: No source read gives the finished sauce's pH or salt content; one study found pH, total acid and salt differed between five brands.

• Su Donglin, Zhang Zhonggang, Chen Liang, Tan Huan, Zhou Xiangrong 2009, Dominant microbes and dynamic analysis of chemical components during spontaneous fermentation of Yongfeng hot pepper sauce (永丰辣酱自然发酵过程中主要优势菌及化学成分的动态变化分析), Food Science (食品科学) 30(17):212–216, doi:10.7506/spkx1002-6630-200917049 (abstract read)
• China Intangible Cultural Heritage Network, 永丰辣酱制作技艺 (Yongfeng chili sauce making technique), from Hunan Public Culture and Tourism Cloud, 26 May 2020
• Wikipedia, Yongfeng chili sauce (citing the China Protected Geographical Indication Products page and AQSIQ Announcement No. 182 of 2007)
• Yin H., Chen M., Li P., Wang R., Xie S., Jiang L., Liu Y. 2022, Study on the potential contribution of bacterial community on the volatile flavour of Yongfeng chilli paste, International Journal of Food Science and Technology, doi:10.1111/ijfs.15906 (abstract read)

Also called 鱼露, 魚露, hê-iû 蝦油 (shrimp oil), Chinese fish sauce, Teochew fish sauce.

fish sauce

1. Salt30–40 % salt
2. Ferment12–18 months
3. Filter and sun-ripen

• Narzary et al. 2021, PMC8579182
• Wikipedia, Fish sauce (China)