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Soy sauce
 A bowl of soy sauce | |
| Alternative names | Soya sauce, jiàngyóu, shoyu |
|---|---|
| Type | Condiment |
| Place of origin | China |
| Region or state | East Asia and Southeast Asia |
| Main ingredients | Soybeans |
Soy sauce (sometimes called soya sauce in British English[1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[2] It is recognized for its saltiness and pronounced umami taste.
Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China.[3][4][5][6] Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.[7]
- ^ "Definition of SOY SAUCE". www.merriam-webster.com. Retrieved 28 October 2020.
- ^ Leboffe, Michael; Pierce, Burton (30 July 2006). Microbiology Laboratory Theory and Application (2nd ed.). Morton Publishing Company. p. 317. ISBN 9780895827081.
- ^ "Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Archived from the original on 8 November 2016. Retrieved 7 November 2016.
- ^ Cite error: The named reference
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needham2000was invoked but never defined (see the help page). - ^ Tanaka, Norio. "Shōyu: The Flavor of Japan," Archived 26 February 2009 at the Wayback Machine The Japan Foundation Newsletter Vol. XXVII, No. 2 (January 2000), p. 2.
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