Virginia's Secret Weapon: Perfecting Soy Sauce

Ever thought about where your soy sauce comes from? Believe it or not, one of the best places for making it is Virginia! You might know that wine gets its unique taste from the place it's made, called terroir. Guess what? Soy sauce can too! San-J, a company that's been around for over 200 years, doesn't pick Virginia for the soybeans. Instead, they choose it for something else: fermentation. Virginia's got high humidity, like Japan, which is great for brewing. Plus, the water's just right, thanks to the Appalachian Mountains.

The president of San-J, Takashi Sato, explained that the best soy sauce needs the right environment. Too hard water can mess up the taste. Virginia's water is just right, and it's even great for wine, with the second-most wineries on the East Coast. San-J's tamari is special because it's made with 100% soybeans. That means more protein, which breaks down into amino acids during fermentation. These give soy sauce that delicious umami flavor. Next time you drizzle soy sauce on your food, remember all the work that goes into it. It's more than just a dipping sauce!

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