Dijon mustard was named for the city where it was first made: Dijon in Burgundy, France. Mustard in France began with the Ancient Romans who grew mustard plants in French vineyards. The Romans made a condiment with the seeds by …
Read moreDijon Mustard: A French Condiment With Ancient Roman Roots
Pesto originated in the Ligurian city of Genoa in Northern Italy. Some historians believe that it was first made around the 1700s. Others believe that it originated with the Ancient Romans who ate a paste of cheese, olive oil or …
Shoyu is the Japanese name for soy sauce. In Japan, it is applied to various kinds of soy sauce. Soy sauce arrived in Japan in the 7th century. It was brought in from China by Buddhist monks. The Chinese version …
Worcestershire sauce comes from Asia. The official story states that in 1835, Lord Marcus Sandys requested that his local chemists whip up a batch of his favorite sauce from India. Sandys had been governor of Bengal at one time and …
Read moreWorcestershire Sauce: An Anglo-Indian Fermented Fish Sauce
Miso can be made from different grains but the most common type is made with soybeans. It is a soybean paste fermented with salt. Miso was first made in ancient China according to some sources, while others say that it …
Mayonnaise in its present form did not show up until the 19th century. Some historians believe that it is far older than that; supposedly a similar mixture that featured oil and eggs was around in the time of Ancient Egypt …
Tamari is a kind of soy sauce made with soybeans but little or no wheat, unlike regular soy sauce. Originally, tamari was the term for the liquid that flowed to the bottom of the barrel as miso was compressed and …
Soy sauce’s origins are in China where it began as a soy paste called jiang. Jiang was made from fermented soybeans but in the Zhou Dynasty, the term included all kinds of preserved foods including meat, grain, and seaweed. Later …