Soy sauce – East Asian liquid condiment

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.

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