A Research of the Soy Sauce Industry in Taiwan during the Japanese Colonial Period.

• Main Authors: Chiang Shin-Mei, 江辛美
• Other Authors: 盧胡彬
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/29242815727402459407

碩士 === 國立彰化師範大學 === 歷史學研究所 === 96 === This paper studies the history of the soy sauce industry in Taiwan, and analyses the arising cause and the developing process during the Japanese colonial period. There are five chapters in this paper. In chapter I, it will state the motive, core of the issue, nouns definitions, literary reviews, methodology, literature application, and the framework. In chapter II, it will retrace the origin of the soy sauce. No matter In Japan or Taiwan, the producing technique of soy sauce was imported from China. However, it was the Japanese who made it the best. During the Japanese colonial period, the Japanese who brought progressive producing technique to Taiwan had changed the type of traditional producing on soy sauce. Thus, the traditional handmade brewing of soy sauce became industrialized during the Japanese colonial period. In chapter III, it will discuss the transition of producing technique before and after the Japanese Colonial Period. First, it will introduce the traditional handmade brewing before the Japanese Colonial Period. Because of the different producing technique there was different classification and taste of soy sauce at that time. And then, it will analyze the industrialized background of soy sauce in Taiwan. This kind of background was connected with politics’ policies and the economy by the governing of the Japanese. In the meanwhile, the new way of brewing and industrialization of soy sauce that formed soy sauce industry and made it arising. The new way of brewing was imported from Japanese. It included the changes of ingredients, the changes of making of ferment, the turning of brewing and mechanization. In chapter IV, according to the official records, this research points out the amount of factories, the annual production, the prices of products, the producers and the sellers during the Japanese colonial period. About the management of production and marketing that included the register of the producers, mongering, patents, the examination of the productions, and so on. On the organizations of soy sauce industry, focus on discussing the establishment of company and corporation, and concerned joined party. In Second World War, for military purpose, the soy sauce industry was dominated by Provision Control of Wartime. The policy limited the prices and the circulated way of the products. At the selling, this paper states three directions: the traditional bargain, marketing, and export. Because of the developing producing technique, modernized, westernized and industrialized in Japan was earlier than Taiwan. That the Taiwanese thought it was superior for those things came from Japan. It also brought Taiwanese modernization, the ideas of hygiene and time, and consumer society through Japanese governance. It might impact Taiwanese to make choice between the new soy sauce product and the traditional handmade soy sauce. The completion of the consumer market of soy sauce in Taiwan might come from various factors. This kind of market and the soy sauce industry supported each other. The development of industry brought more consumption, and more consumption pushed the industry to innovate. According to the two characteristics of soy sauce commodification, “progress of technique” and “achievement of sales network”, this research discovered the soy sauce industry in Taiwan that have arisen and expanded certainly. At last, chapter V will be the conclusion.