History
Origin of Soybeans
Place of origin: China
Time of domestication: 11th century BCE
Origin of Fermented Soybeans
Place of origin: China
Time of origin: The origin of fermented soybeans can be traced back to no later than the Western Han Dynasty (206 BCE - AD 9), a fact supported by both archaeological evidence and textual records. However, whether it can be traced back even further to the Eastern Zhou Dynasty (770 BCE - 256 BCE) remains controversial.
Origin of Fermented Soybeans
Place of origin: China
Time of origin: The origin of fermented soybeans can be traced back to no later than the Western Han Dynasty (206 BCE - AD 9), a fact supported by both archaeological evidence and textual records. However, whether it can be traced back even further to the Eastern Zhou Dynasty (770 BCE - 256 BCE) remains controversial.
Origin of Tofu
Place of origin: China
Time of origin: The legend goes that tofu originated around 164 BCE and was invented by Liu An (179~122 BCE), king of Huainan kingdom under the Former Han Dynasty (206 BCE ~ 9 CE). This is a widely accepted legend, but unfortunately, it still lacks archaeological evidence to this day. What is certain for now is that the origin of tofu can be traced back no later than the Tang Dynasty (618-907).
Introduction of Tofu to Japan
A widely accepted belief is that tofu was introduced to Japan by the Chinese Buddhist monk Jianzhen (known as Ganjin in Japanese) in 754. However, this claim lacks archaeological evidence.
What can be confirmed is that tofu was indeed brought from China to Japan. As for the exact time of its introduction, a more cautious estimate places it between the 10th and 12th centuries. Regarding who made the introduction, it can only be logically deduced that it was Buddhist monks, either from China or Japan, who visited each other at that time. However, there is no specific evidence to identify any particular individual.
First Mention of a Soyfood in Europe
It may be counter-intuitive for modern minds, but the earliest mention of a soyfood in a European language is not "tofu," but "miso." In 1597, the Italian explorer Francesco Carletti described his encounter with miso, written as “misol” at the time, in Nagasaki, Japan.
First Mention of "tofu" in Europe
The first mention of the word "tofu" in a European language is found in a Portuguese-Japanese dictionary (Vocabulario da Lingoa de Iapam), written by Jesuits in 1603.
First Mention of Soy Milk in Europe
Soy milk as a tofu ingredient was first mentioned in 1665 by the Spanish Friar Domingo Navarrete, who served as a missionary in China. While its mention as a beverage would come later in 1866 by the Frenchman Champion, who was traveling in China and described his observation that the Chinese drank soy milk for breakfast.
Soy Sauce Lands in Europe
At the request of Louis XIV, soy sauce was imported from Japan to France in 1670 and served as a seasoning at his palace banquets.
First Mention of Soybeans in Europe
The first mention of soybeans in a European language is found in a work written by the German Engelbert Kaempfer in 1712.
Soybeans Land in Europe
Soybeans were introduced to Europe in the early 1700s and planted as a botanical curiosity.
Soybeans Land in the U.S.
The first soybean seeds planted in the Unisted States were sent by Benjamin Franklin from France in 1804.
Cultivation of Soybeans in Europe
In 1854, the French Zoological Acclimatization Society received the first samples of soybeans from a French consul in China and became the first promoter of soybean cultivation in Europe.
First Mention of Fermented Tofu in Europe
Fermented tofu was first mentioned in Europe in 1855 by the then French Consul of Shanghai, China and was published in French in the Bulletin de la Société zoologique d'acclimatation.
World Pulses Day
World Pulses Day has been designated on February 10 each year since 2019 by the United Nations. It aims to draw attention to activities and information related to the pulse sector worldwide.