Soy sauce
A bowl of soy sauce | |
| Alternative names | Shoyu, jiàngyóu, soya sauce |
|---|---|
| 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) 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. 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. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.