The History of Hoisin Sauce

The origins of hoisin sauce are largely a mystery, but we do know that the popular condiment is Cantonese in origin and that at some point, it was introduced to the United States. Interestingly, the condiment’s name is derived from the Chinese word for “seafood.” While modern hoisin sauce doesn’t contain any seafood, it’s thought that earlier versions may have incorporated a seafood ingredient for umami flavor, hence the name. Modern hoisin sauce gets its umami punch from a combination of fermented soybean paste, garlic, vinegar, sesame oil, chili pepper, and sugar. It is most commonly used in Chinese-style stir-fries and in meat dishes. While hoisin sauce can be made from scratch, there are several bottled varieties on the market; Lee Kum Kee is one of the most widely available brands. Today, hoisin sauce is a popular condiment in many parts of the world and is used to add a salty, umami flavor to many dishes.