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‘A viscous savoury juice’

In the second half of the eighteenth century, the botanist Martinus (Martin) Houttuyn described Japanese soy as follows: ‘een Lijmerig en niet onaangenaam ziltig Sap, dat in Flesschen overkomt, en, in plaats van Vleesch-Sap of Sjeu, over Erwten en andere Spyzen gegeten wordt om den Appetyt te verwekken’ (1). Roughly translated into English, the statement reads: ‘Japanese soya is a viscous and not unpleasantly savoury juice, which arrives in bottles, and is consumed instead of meat-juice or gravy with pulses and other dishes, to raise one’s appetite’.

The passage was included in the section on herbs (kruiden) in a multi-volume study entitled ‘Natural history’ or ‘Extensive description of the animals, plants and minerals, according to the system of Linnaeus’ (Natuurlyke Historie of uitvoerige beschryving der dieren, planten en mineraalen, volgens het samenstel van Linnaeus). (more…)