Soy sauce

Soy sauce
A bowl of soy sauce
Alternative namesSoya sauce, shoyu
TypeCondiment
Place of originChina
Region or stateEast Asia and Southeast Asia
Main ingredientsSoybeans
Soy sauce
Chinese name
Traditional Chinese醬油 / 豆油 / 豉油
Simplified Chinese酱油 / 豆油 / 豉油
Burmese name
Burmeseပဲငံပြာရည်
Vietnamese name
Vietnamese alphabetxì dầu / nước tương / tàu vị yểu
Chữ Nôm豉油 / 渃醬 / 豆味油
Thai name
Thaiซีอิ๊ว
RTGSsi-io
Korean name
Hangul간장
Hanja간醬
Japanese name
Kanji醤油
Hiraganaしょうゆ
Malay name
Malaykicap
Indonesian name
Indonesiankecap
Filipino name
Tagalogtoyo

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 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]

  1. ^ "Definition of SOY SAUCE". www.merriam-webster.com. Retrieved 28 October 2020.
  2. ^ Leboffe, Michael; Pierce, Burton (30 July 2006). Microbiology Laboratory Theory and Application (2nd ed.). Morton Publishing Company. p. 317. ISBN 9780895827081.
  3. ^ "Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Archived from the original on 8 November 2016. Retrieved 7 November 2016.
  4. ^ Cite error: The named reference web1 was invoked but never defined (see the help page).
  5. ^ Cite error: The named reference needham2000jiang was invoked but never defined (see the help page).
  6. ^ Cite error: The named reference needham2000 was invoked but never defined (see the help page).
  7. ^ 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.