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 (kōji). 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.
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Adapted and shortened by SEOULIAN from the linked fixed revision; no change in factual meaning is intended. Source: Wikipedia contributors. This adapted summary is shared under CC BY-SA 4.0.
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Title: Soy sauce 2
Author: 국립국어원
Source: Wikimedia Commons
License: CC BY-SA 2.0 kr
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