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class="vector-toc-numb">2.1.2</span> <span>Japan</span> </div> </a> <ul id="toc-Japan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Korea" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Korea"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.3</span> <span>Korea</span> </div> </a> <ul id="toc-Korea-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Philippines" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Philippines"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.1.4</span> <span>Philippines</span> </div> </a> <ul id="toc-Philippines-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Europe" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Europe"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.2</span> <span>Europe</span> </div> </a> <ul id="toc-Europe-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-United_States" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#United_States"> <div class="vector-toc-text"> <span class="vector-toc-numb">2.3</span> <span>United States</span> </div> </a> <ul id="toc-United_States-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Production" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Production"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Production</span> </div> </a> <button aria-controls="toc-Production-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Production subsection</span> </button> <ul id="toc-Production-sublist" class="vector-toc-list"> <li id="toc-Traditional" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Traditional"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Traditional</span> </div> </a> <ul id="toc-Traditional-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-High-salt_liquid-state_fermented_soy_sauce" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#High-salt_liquid-state_fermented_soy_sauce"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>High-salt liquid-state fermented soy sauce</span> </div> </a> <ul id="toc-High-salt_liquid-state_fermented_soy_sauce-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Low-salt_solid-state_fermented_soy_sauce" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Low-salt_solid-state_fermented_soy_sauce"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.3</span> <span>Low-salt solid-state fermented soy sauce</span> </div> </a> <ul id="toc-Low-salt_solid-state_fermented_soy_sauce-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Acid-hydrolyzed_vegetable_protein" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Acid-hydrolyzed_vegetable_protein"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.4</span> <span>Acid-hydrolyzed vegetable protein</span> </div> </a> <ul id="toc-Acid-hydrolyzed_vegetable_protein-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Chemical_composition" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Chemical_composition"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Chemical composition</span> </div> </a> <ul id="toc-Chemical_composition-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sensory_profile" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Sensory_profile"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Sensory profile</span> </div> </a> <ul id="toc-Sensory_profile-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Variations_by_country" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Variations_by_country"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Variations by country</span> </div> </a> <button aria-controls="toc-Variations_by_country-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Variations by country subsection</span> </button> <ul id="toc-Variations_by_country-sublist" class="vector-toc-list"> <li id="toc-Burmese" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Burmese"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.1</span> <span>Burmese</span> </div> </a> <ul id="toc-Burmese-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Chinese" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Chinese"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.2</span> <span>Chinese</span> </div> </a> <ul id="toc-Chinese-sublist" class="vector-toc-list"> <li id="toc-Brewed" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Brewed"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.2.1</span> <span>Brewed</span> </div> </a> <ul id="toc-Brewed-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Blended" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Blended"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.2.2</span> <span>Blended</span> </div> </a> <ul id="toc-Blended-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Filipino" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Filipino"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.3</span> <span>Filipino</span> </div> </a> <ul id="toc-Filipino-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Hawaiian" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hawaiian"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.4</span> <span>Hawaiian</span> </div> </a> <ul id="toc-Hawaiian-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Indonesian" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Indonesian"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.5</span> <span>Indonesian</span> </div> </a> <ul id="toc-Indonesian-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Japanese" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Japanese"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.6</span> <span>Japanese</span> </div> </a> <ul id="toc-Japanese-sublist" class="vector-toc-list"> <li id="toc-Varieties" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Varieties"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.6.1</span> <span>Varieties</span> </div> </a> <ul id="toc-Varieties-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Korean" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Korean"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.7</span> <span>Korean</span> </div> </a> <ul id="toc-Korean-sublist" class="vector-toc-list"> <li id="toc-Hansik_ganjang" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Hansik_ganjang"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.7.1</span> <span><i>Hansik ganjang</i></span> </div> </a> <ul id="toc-Hansik_ganjang-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gaeryang_ganjang" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Gaeryang_ganjang"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.7.2</span> <span><i>Gaeryang ganjang</i></span> </div> </a> <ul id="toc-Gaeryang_ganjang-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Other"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.7.3</span> <span>Other</span> </div> </a> <ul id="toc-Other-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Malaysian_and_Singaporean" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Malaysian_and_Singaporean"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.8</span> <span>Malaysian and Singaporean</span> </div> </a> <ul id="toc-Malaysian_and_Singaporean-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Peru" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Peru"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.9</span> <span>Peru</span> </div> </a> <ul id="toc-Peru-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sri_Lankan" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sri_Lankan"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.10</span> <span>Sri Lankan</span> </div> </a> <ul id="toc-Sri_Lankan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Taiwanese" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Taiwanese"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.11</span> <span>Taiwanese</span> </div> </a> <ul id="toc-Taiwanese-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Thai" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Thai"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.12</span> <span>Thai</span> </div> </a> <ul id="toc-Thai-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vietnamese" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Vietnamese"> <div class="vector-toc-text"> <span class="vector-toc-numb">6.13</span> <span>Vietnamese</span> </div> </a> <ul id="toc-Vietnamese-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Nutrition" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Nutrition"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Nutrition</span> </div> </a> <button aria-controls="toc-Nutrition-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Nutrition subsection</span> </button> <ul id="toc-Nutrition-sublist" class="vector-toc-list"> <li id="toc-Carcinogens" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Carcinogens"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.1</span> <span>Carcinogens</span> </div> </a> <ul id="toc-Carcinogens-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Allergies" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Allergies"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.2</span> <span>Allergies</span> </div> </a> <ul id="toc-Allergies-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">11</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" title="Table of Contents" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Soy sauce</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 68 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-68" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">68 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Sojasous" title="Sojasous – Afrikaans" lang="af" hreflang="af" data-title="Sojasous" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%B5%D9%84%D8%B5%D8%A9_%D8%A7%D9%84%D8%B5%D9%88%D9%8A%D8%A7" title="صلصة الصويا – Arabic" lang="ar" hreflang="ar" data-title="صلصة الصويا" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Mueyu_de_soya" title="Mueyu de soya – Asturian" lang="ast" hreflang="ast" data-title="Mueyu de soya" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/T%C4%81u-i%C3%BB" title="Tāu-iû – Minnan" lang="nan" hreflang="nan" data-title="Tāu-iû" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%A1%D0%BE%D0%B5%D0%B2%D1%8B_%D1%81%D0%BE%D1%83%D1%81" title="Соевы соус – Belarusian" lang="be" hreflang="be" data-title="Соевы соус" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%A1%D0%BE%D0%B5%D0%B2%D0%B0%D1%8F_%D0%BF%D0%B0%D0%B4%D0%BB%D1%96%D0%B2%D0%B0" title="Соевая падліва – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Соевая падліва" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bcl mw-list-item"><a href="https://bcl.wikipedia.org/wiki/Tawyo" title="Tawyo – Central Bikol" lang="bcl" hreflang="bcl" data-title="Tawyo" data-language-autonym="Bikol Central" data-language-local-name="Central Bikol" class="interlanguage-link-target"><span>Bikol Central</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A1%D0%BE%D0%B5%D0%B2_%D1%81%D0%BE%D1%81" title="Соев сос – Bulgarian" lang="bg" hreflang="bg" data-title="Соев сос" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Salsa_de_soia" title="Salsa de soia – Catalan" lang="ca" hreflang="ca" data-title="Salsa de soia" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/S%C3%B3jov%C3%A1_om%C3%A1%C4%8Dka" title="Sójová omáčka – Czech" lang="cs" hreflang="cs" data-title="Sójová omáčka" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Sojasovs" title="Sojasovs – Danish" lang="da" hreflang="da" data-title="Sojasovs" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Sojasauce" title="Sojasauce – German" lang="de" hreflang="de" data-title="Sojasauce" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Sojakaste" title="Sojakaste – Estonian" lang="et" hreflang="et" data-title="Sojakaste" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A3%CE%AC%CE%BB%CF%84%CF%83%CE%B1_%CF%83%CF%8C%CE%B3%CE%B9%CE%B1%CF%82" title="Σάλτσα σόγιας – Greek" lang="el" hreflang="el" data-title="Σάλτσα σόγιας" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Salsa_de_soya" title="Salsa de soya – Spanish" lang="es" hreflang="es" data-title="Salsa de soya" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Sojsa%C5%ADco" title="Sojsaŭco – Esperanto" lang="eo" hreflang="eo" data-title="Sojsaŭco" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Soja-saltsa" title="Soja-saltsa – Basque" lang="eu" hreflang="eu" data-title="Soja-saltsa" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B3%D8%B3_%D8%B3%D9%88%DB%8C%D8%A7" title="سس سویا – Persian" lang="fa" hreflang="fa" data-title="سس سویا" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Sauce_de_soja" title="Sauce de soja – French" lang="fr" hreflang="fr" data-title="Sauce de soja" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Anlann_soighe" title="Anlann soighe – Irish" lang="ga" hreflang="ga" data-title="Anlann soighe" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Mollo_de_soia" title="Mollo de soia – Galician" lang="gl" hreflang="gl" data-title="Mollo de soia" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-gan mw-list-item"><a href="https://gan.wikipedia.org/wiki/%E9%86%AC%E6%B2%B9" title="醬油 – Gan" lang="gan" hreflang="gan" data-title="醬油" data-language-autonym="贛語" data-language-local-name="Gan" class="interlanguage-link-target"><span>贛語</span></a></li><li class="interlanguage-link interwiki-hak mw-list-item"><a href="https://hak.wikipedia.org/wiki/Pha%CC%8Dk-mi" title="Pha̍k-mi – Hakka Chinese" lang="hak" hreflang="hak" data-title="Pha̍k-mi" data-language-autonym="客家語 / Hak-kâ-ngî" data-language-local-name="Hakka Chinese" class="interlanguage-link-target"><span>客家語 / Hak-kâ-ngî</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EA%B0%84%EC%9E%A5" title="간장 – Korean" lang="ko" hreflang="ko" data-title="간장" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D5%8D%D5%B8%D5%B5%D5%A1%D5%B5%D5%AB_%D5%BD%D5%B8%D5%B8%D6%82%D5%BD" title="Սոյայի սոուս – Armenian" lang="hy" hreflang="hy" data-title="Սոյայի սոուս" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%B8%E0%A5%89%E0%A4%AF_%E0%A4%B8%E0%A5%89%E0%A4%B8" title="सॉय सॉस – Hindi" lang="hi" hreflang="hi" data-title="सॉय सॉस" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Umak_od_soje" title="Umak od soje – Croatian" lang="hr" hreflang="hr" data-title="Umak od soje" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Soyo-sauco" title="Soyo-sauco – Ido" lang="io" hreflang="io" data-title="Soyo-sauco" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Kecap_asin" title="Kecap asin – Indonesian" lang="id" hreflang="id" data-title="Kecap asin" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Sojas%C3%B3sa" title="Sojasósa – Icelandic" lang="is" hreflang="is" data-title="Sojasósa" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Salsa_di_soia" title="Salsa di soia – Italian" lang="it" hreflang="it" data-title="Salsa di soia" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A8%D7%95%D7%98%D7%91_%D7%A1%D7%95%D7%99%D7%94" title="רוטב סויה – Hebrew" lang="he" hreflang="he" data-title="רוטב סויה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Saos_kedhel%C3%A9" title="Saos kedhelé – Javanese" lang="jv" hreflang="jv" data-title="Saos kedhelé" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%A1%D0%BE%D1%8F_%D1%81%D0%BE%D1%83%D1%81%D1%8B" title="Соя соусы – Kazakh" lang="kk" hreflang="kk" data-title="Соя соусы" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Soia_(liquamen)" title="Soia (liquamen) – Latin" lang="la" hreflang="la" data-title="Soia (liquamen)" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Sojas_m%C4%93rce" title="Sojas mērce – Latvian" lang="lv" hreflang="lv" data-title="Sojas mērce" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/Soj%C5%B3_pada%C5%BEas" title="Sojų padažas – Lithuanian" lang="lt" hreflang="lt" data-title="Sojų padažas" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Sz%C3%B3jasz%C3%B3sz" title="Szójaszósz – Hungarian" lang="hu" hreflang="hu" data-title="Szójaszósz" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%A1%D0%BE%D0%B8%D0%BD_%D1%81%D0%BE%D1%81" title="Соин сос – Macedonian" lang="mk" hreflang="mk" data-title="Соин сос" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Sos_kicap" title="Sos kicap – Malay" lang="ms" hreflang="ms" data-title="Sos kicap" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-cdo mw-list-item"><a href="https://cdo.wikipedia.org/wiki/Si%C3%AA-i%C3%B9" title="Siê-iù – Mindong" lang="cdo" hreflang="cdo" data-title="Siê-iù" data-language-autonym="閩東語 / Mìng-dĕ̤ng-ngṳ̄" data-language-local-name="Mindong" class="interlanguage-link-target"><span>閩東語 / Mìng-dĕ̤ng-ngṳ̄</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Sojasaus" title="Sojasaus – Dutch" lang="nl" hreflang="nl" data-title="Sojasaus" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E9%86%A4%E6%B2%B9" title="醤油 – Japanese" lang="ja" hreflang="ja" data-title="醤油" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Soyasaus" title="Soyasaus – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Soyasaus" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Saussa_de_s%C3%B2ja" title="Saussa de sòja – Occitan" lang="oc" hreflang="oc" data-title="Saussa de sòja" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Sos_sojowy" title="Sos sojowy – Polish" lang="pl" hreflang="pl" data-title="Sos sojowy" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Molho_de_soja" title="Molho de soja – Portuguese" lang="pt" hreflang="pt" data-title="Molho de soja" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/Sos_de_soia" title="Sos de soia – Romanian" lang="ro" hreflang="ro" data-title="Sos de soia" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A1%D0%BE%D0%B5%D0%B2%D1%8B%D0%B9_%D1%81%D0%BE%D1%83%D1%81" title="Соевый соус – Russian" lang="ru" hreflang="ru" data-title="Соевый соус" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Soy_sauce" title="Soy sauce – Simple English" lang="en-simple" hreflang="en-simple" data-title="Soy sauce" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Sojina_omaka" title="Sojina omaka – Slovenian" lang="sl" hreflang="sl" data-title="Sojina omaka" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/Soja_sos" title="Soja sos – Serbian" lang="sr" hreflang="sr" data-title="Soja sos" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Soijakastike" title="Soijakastike – Finnish" lang="fi" hreflang="fi" data-title="Soijakastike" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Sojas%C3%A5s" title="Sojasås – Swedish" lang="sv" hreflang="sv" data-title="Sojasås" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Toyo" title="Toyo – Tagalog" lang="tl" hreflang="tl" data-title="Toyo" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%9A%E0%AF%8B%E0%AE%AF%E0%AE%BE_%E0%AE%9A%E0%AF%81%E0%AE%B5%E0%AF%88%E0%AE%9A%E0%AF%8D%E0%AE%9A%E0%AE%BE%E0%AE%B1%E0%AF%81" title="சோயா சுவைச்சாறு – Tamil" lang="ta" hreflang="ta" data-title="சோயா சுவைச்சாறு" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%8B%E0%B8%B5%E0%B8%AD%E0%B8%B4%E0%B9%8A%E0%B8%A7" title="ซีอิ๊ว – Thai" lang="th" hreflang="th" data-title="ซีอิ๊ว" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Soya_sosu" title="Soya sosu – Turkish" lang="tr" hreflang="tr" data-title="Soya sosu" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A1%D0%BE%D1%94%D0%B2%D0%B8%D0%B9_%D1%81%D0%BE%D1%83%D1%81" title="Соєвий соус – Ukrainian" lang="uk" hreflang="uk" data-title="Соєвий соус" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-ug mw-list-item"><a href="https://ug.wikipedia.org/wiki/%D8%AA%DB%90%D8%AA%D9%89%D9%85%D8%B3%DB%87" title="تېتىمسۇ – Uyghur" lang="ug" hreflang="ug" data-title="تېتىمسۇ" data-language-autonym="ئۇيغۇرچە / Uyghurche" data-language-local-name="Uyghur" class="interlanguage-link-target"><span>ئۇيغۇرچە / Uyghurche</span></a></li><li class="interlanguage-link interwiki-za mw-list-item"><a href="https://za.wikipedia.org/wiki/Ciengqyouz" title="Ciengqyouz – Zhuang" lang="za" hreflang="za" data-title="Ciengqyouz" data-language-autonym="Vahcuengh" data-language-local-name="Zhuang" class="interlanguage-link-target"><span>Vahcuengh</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_t%C6%B0%C6%A1ng" title="Nước tương – Vietnamese" lang="vi" hreflang="vi" data-title="Nước tương" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-fiu-vro mw-list-item"><a href="https://fiu-vro.wikipedia.org/wiki/Sojakast%C3%B5q" title="Sojakastõq – Võro" lang="vro" hreflang="vro" data-title="Sojakastõq" data-language-autonym="Võro" data-language-local-name="Võro" class="interlanguage-link-target"><span>Võro</span></a></li><li class="interlanguage-link interwiki-war mw-list-item"><a href="https://war.wikipedia.org/wiki/Tuyo" title="Tuyo – Waray" lang="war" hreflang="war" data-title="Tuyo" data-language-autonym="Winaray" data-language-local-name="Waray" class="interlanguage-link-target"><span>Winaray</span></a></li><li class="interlanguage-link interwiki-wuu mw-list-item"><a href="https://wuu.wikipedia.org/wiki/%E9%85%B1%E6%B2%B9" title="酱油 – Wu" lang="wuu" hreflang="wuu" data-title="酱油" data-language-autonym="吴语" data-language-local-name="Wu" class="interlanguage-link-target"><span>吴语</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E8%B1%89%E6%B2%B9" title="豉油 – Cantonese" lang="yue" hreflang="yue" data-title="豉油" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E9%85%B1%E6%B2%B9" title="酱油 – Chinese" lang="zh" hreflang="zh" data-title="酱油" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li><li class="interlanguage-link interwiki-bew mw-list-item"><a href="https://bew.wikipedia.org/wiki/K%C3%A9cap_asin" title="Kécap asin – Betawi" lang="bew" hreflang="bew" data-title="Kécap asin" data-language-autonym="Betawi" data-language-local-name="Betawi" class="interlanguage-link-target"><span>Betawi</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q229385#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit links</a></span></div> </div> </div> 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data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Soy sauce</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Soy_sauce_2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/63/Soy_sauce_2.jpg/220px-Soy_sauce_2.jpg" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/63/Soy_sauce_2.jpg/330px-Soy_sauce_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/63/Soy_sauce_2.jpg/440px-Soy_sauce_2.jpg 2x" data-file-width="1062" data-file-height="889" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A bowl of soy sauce</div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Soya sauce, <span title="Chinese-language romanization"><i lang="zh-Latn">jiàngyóu</i></span>, <span title="Japanese-language romanization"><i lang="ja-Latn">shoyu</i></span></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data"><a href="/wiki/Condiment" title="Condiment">Condiment</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/China" title="China">China</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/East_Asia" title="East Asia">East Asia</a> and <a href="/wiki/Southeast_Asia" title="Southeast Asia">Southeast Asia</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><a href="/wiki/Soybeans" class="mw-redirect" title="Soybeans">Soybeans</a></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a></span> <a href="https://en.wikibooks.org/wiki/Cookbook:Soy_Sauce" class="extiw" title="b:Cookbook:Soy Sauce">Cookbook: Soy sauce</a></li><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Soy_sauce" class="extiw" title="commons:Category:Soy sauce">Media: Soy sauce</a></li></ul></div></td></tr></tbody></table> <p><b>Soy sauce</b> (sometimes called <b>soya sauce</b> in <a href="/wiki/British_English" title="British English">British English</a><sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup>) is a liquid <a href="/wiki/Condiment" title="Condiment">condiment</a> of <a href="/wiki/China" title="China">Chinese</a> origin, traditionally made from a <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermented</a> paste of <a href="/wiki/Soybean" title="Soybean">soybeans</a>, roasted <a href="/wiki/Cereal" title="Cereal">grain</a>, <a href="/wiki/Brine" title="Brine">brine</a>, and <i><a href="/wiki/Aspergillus_oryzae" title="Aspergillus oryzae">Aspergillus oryzae</a></i> or <i><a href="/wiki/Aspergillus_sojae" title="Aspergillus sojae">Aspergillus sojae</a></i> <a href="/wiki/Mold_(fungus)" class="mw-redirect" title="Mold (fungus)">molds</a>.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> It is recognized for its saltiness and pronounced <a href="/wiki/Umami" title="Umami">umami</a> taste. </p><p>Soy sauce was created in its current form about 2,200 years ago during the <a href="/wiki/Western_Han_dynasty" class="mw-redirect" title="Western Han dynasty">Western Han dynasty</a> of ancient China.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-web1_4-0" class="reference"><a href="#cite_note-web1-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-needham2000jiang_5-0" class="reference"><a href="#cite_note-needham2000jiang-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-needham2000_6-0" class="reference"><a href="#cite_note-needham2000-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Since then, it has become an important ingredient in East and <a href="/wiki/Cuisine_of_Southeast_Asia" class="mw-redirect" title="Cuisine of Southeast Asia">Southeast Asian cooking</a> as well as a condiment worldwide.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Use_and_storage">Use and storage</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=1" title="Edit section: Use and storage"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce can be added directly to food, and is used as a dip or <a href="/wiki/Salt#Edible_salt" title="Salt">salt</a> flavor in cooking.<sup id="cite_ref-:25_8-0" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> It is often eaten with <a href="/wiki/Rice" title="Rice">rice</a>, <a href="/wiki/Japanese_noodles" title="Japanese noodles">noodles</a>, and <a href="/wiki/Sushi" title="Sushi">sushi</a> or <a href="/wiki/Sashimi" title="Sashimi">sashimi</a>, or can also be mixed with ground <a href="/wiki/Wasabi" title="Wasabi">wasabi</a> for dipping.<sup id="cite_ref-:25_8-1" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many countries.<sup id="cite_ref-:25_8-2" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Soy sauce can be stored at room temperature.<sup id="cite_ref-:25_8-3" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=2" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading3"><h3 id="Asia">Asia</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=3" title="Edit section: Asia"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <div class="mw-heading mw-heading4"><h4 id="China">China</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=4" title="Edit section: China"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox"><tbody><tr><th colspan="2" class="infobox-above" style="color: #202122;background-color:#b0c4de">Soy sauce</th></tr><tr style="display:none;"><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></td></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Chinese name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Traditional_Chinese_characters" title="Traditional Chinese characters">Traditional Chinese</a></th><td class="infobox-data"><span title="Chinese-language text"><span lang="zh-Hant" style="font-size: 1rem;">醬油 / 豆油 / 豉油</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">Simplified Chinese</a></th><td class="infobox-data"><span title="Chinese-language text"><span lang="zh-Hans" style="font-size: 1rem;">酱油 / 豆油 / 豉油</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;">Literal meaning</th><td class="infobox-data">"sauce oil" / "bean oil" / "fermented bean oil"</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox-subbox mw-collapsible mw-collapsed" style="display:inline-table; text-align: left;"><tbody><tr><th colspan="2" class="infobox-above" style="font-size: 100%; text-align: left;color: #202122; background-color: #f9ffbc;">Transcriptions</th></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #dcffc9;"><a href="/wiki/Standard_Chinese" title="Standard Chinese">Standard Mandarin</a></th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hanyu_Pinyin" class="mw-redirect" title="Hanyu Pinyin">Hanyu Pinyin</a></th><td class="infobox-data">[jiàng yóu（酱油）] <span style="color:#d33">Error: {{Transliteration}}: transliteration text not Latin script (pos 11: 酱) (<a href="/wiki/Category:Transliteration_template_errors" title="Category:Transliteration template errors">help</a>)</span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Bopomofo" title="Bopomofo">Bopomofo</a></th><td class="infobox-data"><span title="Chinese-language text"><span lang="zh-Bopo" style="font-style: normal;">ㄐㄧㄤˋ ㄧㄡˊ</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Wade%E2%80%93Giles" title="Wade–Giles">Wade–Giles</a></th><td class="infobox-data"><span title="Chinese-language romanization"><span style="font-style: normal" lang="zh-Latn">chiang<sup>4</sup>-yu<sup>2</sup></span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Help:IPA/Mandarin" title="Help:IPA/Mandarin">IPA</a></th><td class="infobox-data"><span class="IPA" lang="cmn-Latn-fonipa" style="white-space:nowrap"><a href="/wiki/Help:IPA/Mandarin" title="Help:IPA/Mandarin">[tɕjâŋ.jǒʊ]</a></span></td></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #dcffc9;"><a href="/wiki/Mandarin_Chinese" title="Mandarin Chinese">other Mandarin</a></th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Sichuanese_Mandarin" class="mw-redirect" title="Sichuanese Mandarin">Sichuanese</a> <a href="/wiki/Sichuanese_Pinyin" title="Sichuanese Pinyin">Pinyin</a></th><td class="infobox-data">[dou<sup>4</sup> you<sup>2</sup>（豆油）] <span style="color:#d33">Error: {{Transliteration}}: transliteration text not Latin script (pos 33: 豆) (<a href="/wiki/Category:Transliteration_template_errors" title="Category:Transliteration template errors">help</a>)</span></td></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #dcffc9;"><a href="/wiki/Cantonese" title="Cantonese">Yue: Cantonese</a></th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Yale Romanization</a></th><td class="infobox-data"><span title="Yue Chinese-language romanization"><span style="font-style: normal" lang="yue-Latn">sih yàuh</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Jyutping" title="Jyutping">Jyutping</a></th><td class="infobox-data">[si6 jau4（-{豉油}-）] <span style="color:#d33">Error: {{Transliteration}}: transliteration text not Latin script (pos 12: 豉) (<a href="/wiki/Category:Transliteration_template_errors" title="Category:Transliteration template errors">help</a>)</span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Help:IPA/Cantonese" title="Help:IPA/Cantonese">IPA</a></th><td class="infobox-data"><span class="IPA" lang="yue-Latn-fonipa" style="white-space:nowrap"><a href="/wiki/Help:IPA/Cantonese" title="Help:IPA/Cantonese">[si˨ jɐw˩]</a></span></td></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #dcffc9;"><a href="/wiki/Southern_Min" title="Southern Min">Southern Min</a></th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hokkien" title="Hokkien">Hokkien</a> <a href="/wiki/Pe%CC%8Dh-%C5%8De-j%C4%AB" title="Pe̍h-ōe-jī">POJ</a></th><td class="infobox-data">[tāu-iû（豆油）] <span style="color:#d33">Error: {{Transliteration}}: transliteration text not Latin script (pos 8: 豆) (<a href="/wiki/Category:Transliteration_template_errors" title="Category:Transliteration template errors">help</a>)</span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Teochew_dialect" class="mw-redirect" title="Teochew dialect">Teochew</a> <a href="/wiki/Guangdong_Romanization#Teochew" title="Guangdong Romanization">Peng'im</a></th><td class="infobox-data"><span title="Min Nan Chinese-language romanization"><span style="font-style: normal" lang="nan-Latn">si<sup>7</sup> iu<sup>5</sup></span></span></td></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #dcffc9;"><a href="/wiki/Eastern_Min" title="Eastern Min">Eastern Min</a></th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Fuzhou_dialect" title="Fuzhou dialect">Fuzhou</a> <a href="/wiki/Foochow_Romanized" class="mw-redirect" title="Foochow Romanized">BUC</a></th><td class="infobox-data">[siê-iù（-{豉油}-）] <span style="color:#d33">Error: {{Transliteration}}: transliteration text not Latin script (pos 10: 豉) (<a href="/wiki/Category:Transliteration_template_errors" title="Category:Transliteration template errors">help</a>)</span></td></tr></tbody></table></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Burmese name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Burmese_language" title="Burmese language">Burmese</a></th><td class="infobox-data"><span title="Burmese-language text"><span lang="my">ပဲငံပြာရည်</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Wikipedia:IPA_for_Burmese" class="mw-redirect" title="Wikipedia:IPA for Burmese">IPA</a></th><td class="infobox-data"><span class="IPA nowrap" lang="my-Latn-fonipa"><a href="/wiki/Help:IPA/Burmese" title="Help:IPA/Burmese">[pɛ́<span class="wrap"> </span>ŋàɰ̃<span class="wrap"> </span>bjà<span class="wrap"> </span>jè]</a></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Vietnamese name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Vietnamese_alphabet" title="Vietnamese alphabet">Vietnamese alphabet</a></th><td class="infobox-data"><span title="Vietnamese-language text"><i lang="vi">xì dầu / nước tương / tàu vị yểu</i></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Ch%E1%BB%AF_N%C3%B4m" title="Chữ Nôm">Chữ Nôm</a></th><td class="infobox-data"><span title="Vietnamese-language text"><span lang="vi-Hani">豉油 / 渃醬 / 豆味油</span></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Thai name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Thai_language" title="Thai language">Thai</a></th><td class="infobox-data"><span title="Thai-language text"><span lang="th">ซีอิ๊ว</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Royal_Thai_General_System_of_Transcription" title="Royal Thai General System of Transcription">RTGS</a></th><td class="infobox-data"><span title="Royal Thai General System of Transcription"><i lang="th-Latn">si-io</i></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Korean name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hangul" title="Hangul">Hangul</a></th><td class="infobox-data"><span title="Korean-language text"><span lang="ko" style="font-size: 1rem;">간장</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hanja" title="Hanja">Hanja</a></th><td class="infobox-data"><span title="Korean-language text"><span lang="ko" style="font-size: 1rem;">간醬</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;">Literal meaning</th><td class="infobox-data">"seasoning sauce"</td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox-subbox mw-collapsible mw-collapsed" style="display:inline-table; text-align: left;"><tbody><tr><th colspan="2" class="infobox-above" style="font-size: 100%; text-align: left;color: #202122; background-color: #f9ffbc;">Transcriptions</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Revised_Romanization_of_Korean" title="Revised Romanization of Korean">Revised Romanization</a></th><td class="infobox-data"><span title="Korean-language romanization"><span style="font-style: normal" lang="ko-Latn">ganjang</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/McCune%E2%80%93Reischauer" title="McCune–Reischauer">McCune–Reischauer</a></th><td class="infobox-data"><span title="Korean-language romanization"><span style="font-style: normal" lang="ko-Latn">kanjang</span></span></td></tr></tbody></table></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Japanese name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Kanji" title="Kanji">Kanji</a></th><td class="infobox-data"><span title="Japanese-language text"><span lang="ja">醤油</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hiragana" title="Hiragana">Hiragana</a></th><td class="infobox-data"><span title="Japanese-language text"><span lang="ja">しょうゆ</span></span></td></tr><tr><td colspan="2" class="infobox-full-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /><table class="infobox-subbox mw-collapsible mw-collapsed" style="display:inline-table; text-align: left;"><tbody><tr><th colspan="2" class="infobox-above" style="font-size: 100%; text-align: left;color: #202122; background-color: #f9ffbc;">Transcriptions</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Hepburn_romanization" title="Hepburn romanization">Revised Hepburn</a></th><td class="infobox-data"><span title="Japanese-language romanization"><span style="font-style: normal" lang="ja-Latn">shōyu</span></span></td></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Kunrei-shiki_romanization" title="Kunrei-shiki romanization">Kunrei-shiki</a></th><td class="infobox-data"><span title="Japanese-language romanization"><span style="font-style: normal" lang="ja-Latn">syôyu</span></span></td></tr></tbody></table></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Malay name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Malay_language" title="Malay language">Malay</a></th><td class="infobox-data"><span title="Malay (macrolanguage)-language text"><i lang="ms">kicap</i></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Indonesian name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Indonesian_language" title="Indonesian language">Indonesian</a></th><td class="infobox-data"><span title="Indonesian-language text"><i lang="id">kecap</i></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Filipino name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Tagalog_language" title="Tagalog language">Tagalog</a></th><td class="infobox-data"><span title="Tagalog-language text"><i lang="tl">toyo</i></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Lao name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Lao_language" title="Lao language">Lao</a></th><td class="infobox-data"><span title="Lao-language text"><span lang="lo">ເຕົ້າຈ້ຽວ (tao chiāu)</span></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr><th colspan="2" class="infobox-header" style="color: #202122;background-color: #b0c4de;">Khmer name</th></tr><tr><th scope="row" class="infobox-label" style="font-weight:normal;"><a href="/wiki/Khmer_language" title="Khmer language">Khmer</a></th><td class="infobox-data"><span title="Khmer-language text"><span lang="km">ស៊ីអ៊ីវ (sii ’iiv)</span></span></td><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546" /></tr><tr style="display:none"><td colspan="2"> </td></tr></tbody></table> <p>Soy sauce (<span title="Chinese-language text"><span lang="zh">醬油</span></span>, <span title="Chinese-language romanization"><i lang="zh-Latn">jiàngyóu</i></span>) is considered almost as old as soy paste—a type of fermented paste (<span title="Chinese-language romanization"><i lang="zh-Latn">jiang</i></span>, <span title="Chinese-language text"><span lang="zh">醬</span></span>) obtained from soybeans—which had appeared during the <a href="/wiki/Western_Han_dynasty" class="mw-redirect" title="Western Han dynasty">Western Han dynasty</a> (206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological site <a href="/wiki/Mawangdui" title="Mawangdui">Mawangdui</a> (<span title="Chinese-language text"><span lang="zh">馬王堆</span></span>).<sup id="cite_ref-needham2000jiang_5-1" class="reference"><a href="#cite_note-needham2000jiang-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-web1_4-1" class="reference"><a href="#cite_note-web1-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> There are several precursors of soy sauce that are associated products with soy paste. The oldest is <span title="Chinese-language romanization"><i lang="zh-Latn">qingjiang</i></span> (<span title="Chinese-language text"><span lang="zh">清醬</span></span>), which appeared in AD 40 and was listed in <span title="Chinese-language romanization"><i lang="zh-Latn">Simin Yueling</i></span> (<span title="Chinese-language text"><span lang="zh"><a href="https://zh.wikipedia.org/wiki/%E5%9B%9B%E6%B0%91%E6%9C%88%E4%BB%A4" class="extiw" title="zh:四民月令">四民月令</a></span></span>).<sup id="cite_ref-needham2000_6-1" class="reference"><a href="#cite_note-needham2000-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> Others are <span title="Chinese-language romanization"><i lang="zh-Latn">jiangqing</i></span> (<span title="Chinese-language text"><span lang="zh">醬清</span></span>), <span title="Chinese-language romanization"><i lang="zh-Latn">chizhi</i></span> (<span title="Chinese-language text"><span lang="zh">豉汁</span></span>) and <span title="Chinese-language romanization"><i lang="zh-Latn">chiqing</i></span> (<span title="Chinese-language text"><span lang="zh">豉清</span></span>), which were recorded in the <span title="Chinese-language romanization"><i lang="zh-Latn"><a href="/wiki/Qimin_Yaoshu" title="Qimin Yaoshu">Qimin Yaoshu</a></i></span> (<span title="Chinese-language text"><span lang="zh"><a href="https://zh.wikipedia.org/wiki/%E9%BD%90%E6%B0%91%E8%A6%81%E6%9C%AF" class="extiw" title="zh:齐民要术">齊民要術</a></span></span>) in AD 540.<sup id="cite_ref-needham2000_6-2" class="reference"><a href="#cite_note-needham2000-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> By the time of the <a href="/wiki/Song_dynasty" title="Song dynasty">Song dynasty</a> (960–1279 AD), the term <i>soy sauce</i> (<span title="Chinese-language text"><span lang="zh">醬油</span></span>) had become the accepted name for the liquid condiment,<sup id="cite_ref-needham2000_6-3" class="reference"><a href="#cite_note-needham2000-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> documented in two books: <span title="Chinese-language romanization"><i lang="zh-Latn">Shanjia Qinggong</i></span> (<span title="Chinese-language text"><span lang="zh">山家清供</span></span>)<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> and <i><a href="/wiki/Wushi_Zhongkuilu" title="Wushi Zhongkuilu">Pujiang Wushi Zhongkuilu</a></i> (<span title="Chinese-language text"><span lang="zh">浦江吳氏中饋錄</span></span>)<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> during the <a href="/wiki/Song_dynasty" title="Song dynasty">Song dynasty</a> (960–1279 AD). </p><p>Like many salty condiments, soy sauce was originally a way to stretch <a href="/wiki/History_of_salt" title="History of salt">salt</a>, historically an expensive commodity. During the <a href="/wiki/Zhou_dynasty" title="Zhou dynasty">Zhou dynasty</a> of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process.<sup id="cite_ref-web1_4-2" class="reference"><a href="#cite_note-web1-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> By the time of the <a href="/wiki/Han_dynasty" title="Han dynasty">Han dynasty</a>, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient,<sup id="cite_ref-needham2000jiang_5-2" class="reference"><a href="#cite_note-needham2000jiang-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-needham2000_6-4" class="reference"><a href="#cite_note-needham2000-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> with fermented fish-based sauces developing separately into <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a>.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>The 19th century Sinologist <a href="/wiki/Samuel_Wells_Williams" title="Samuel Wells Williams">Samuel Wells Williams</a> wrote that in China, the best soy sauce was "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Japan"><span class="anchor" id="Japan"></span>Japan</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=5" title="Edit section: Japan"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Shoyu_Ramen.jpg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Shoyu_Ramen.jpg/220px-Shoyu_Ramen.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Shoyu_Ramen.jpg/330px-Shoyu_Ramen.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Shoyu_Ramen.jpg/440px-Shoyu_Ramen.jpg 2x" data-file-width="5472" data-file-height="3648" /></a><figcaption><span title="Japanese-language romanization"><i lang="ja-Latn">Shoyu</i></span> <a href="/wiki/Ramen" title="Ramen">ramen</a>, flavored with soy sauce</figcaption></figure> <p>A condiment that predated soy sauce in Japan was <span title="Hepburn transliteration"><i lang="ja-Latn"><a href="/wiki/Fish_sauce#Japan" title="Fish sauce">gyoshō</a></i></span><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">魚醤</span></span>)</span>, a fish sauce.<sup id="cite_ref-:13_14-0" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> When practitioners of <a href="/wiki/Buddhism" title="Buddhism">Buddhism</a> came to Japan from China in the 7th century,<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> they introduced <a href="/wiki/Vegetarianism" title="Vegetarianism">vegetarianism</a> and brought many soy-based products with them, such as soy sauce,<sup id="cite_ref-:13_14-1" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> which is known as <span title="Hepburn transliteration"><i lang="ja-Latn">shōyu</i></span><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">醤油</span></span>)</span><sup id="cite_ref-:02_16-0" class="reference"><a href="#cite_note-:02-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:25_8-4" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> in Japan. <span title="Japanese-language romanization"><i lang="ja-Latn">Shoyu</i></span> exportation began in 1647 by the <a href="/wiki/Dutch_East_India_Company" title="Dutch East India Company">Dutch East India Company</a>.<sup id="cite_ref-:25_8-5" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Korea">Korea</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=6" title="Edit section: Korea"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The earliest soy sauce brewing in <a href="/wiki/Korea" title="Korea">Korea</a> seems to have begun in the era of the <a href="/wiki/Three_Kingdoms_of_Korea" title="Three Kingdoms of Korea">Three Kingdoms</a><sup id="cite_ref-:3_17-0" class="reference"><a href="#cite_note-:3-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> The <i><a href="/wiki/Records_of_the_Three_Kingdoms" title="Records of the Three Kingdoms">Records of the Three Kingdoms</a></i>, a <a href="/wiki/Jin_dynasty_(265%E2%80%93420)" class="mw-redirect" title="Jin dynasty (265–420)">Chinese</a> historical text written and published in the 3rd century, mentions that "<a href="/wiki/Goguryeo" title="Goguryeo">Goguryeo</a> people are good at brewing and fermenting" in the section named <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Dongyi" title="Dongyi">Dongyi</a></i></span> (Eastern foreigners) in the <i><a href="/wiki/Book_of_Wei" title="Book of Wei">Book of Wei</a></i>.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Onggi" title="Onggi">Jangdoks</a> used for soy sauce brewing are found in the <a href="/wiki/Mural" title="Mural">mural</a> paintings of <a href="/wiki/Anak_Tomb_No._3" title="Anak Tomb No. 3">Anak Tomb No. 3</a> from the 4th century <a href="/wiki/Goguryeo" title="Goguryeo">Goguryeo</a>.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p><p>In <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Samguk_sagi" title="Samguk sagi">Samguk sagi</a></i></span>, a historical record of the <a href="/wiki/Three_Kingdoms_of_Korea" title="Three Kingdoms of Korea">Three Kingdoms era</a>, it is written that <span title="Korean-language romanization"><i lang="ko-Latn">ganjang</i></span> (soy sauce) and <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Doenjang" title="Doenjang">doenjang</a></i></span> (soybean paste), along with <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Meju" title="Meju">meju</a></i></span> (soybean block) and <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Jeotgal" title="Jeotgal">jeotgal</a></i></span> (salted seafood), were prepared for the <a href="/wiki/Pyebaek" title="Pyebaek">wedding ceremony</a> of the <a href="/wiki/King_Sinmun" class="mw-redirect" title="King Sinmun">King Sinmun</a> in February 683.<sup id="cite_ref-:4_21-0" class="reference"><a href="#cite_note-:4-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Goryeosa" title="Goryeosa">Sikhwaji</a></i></span>, a section from <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Goryeosa" title="Goryeosa">Goryeosa</a></i></span> (History of Goryeo), recorded that <span title="Korean-language romanization"><i lang="ko-Latn">ganjang</i></span> and <span title="Korean-language romanization"><i lang="ko-Latn">doenjang</i></span> were included in the relief supplies in 1018, after a <a href="/wiki/Goryeo%E2%80%93Khitan_War" title="Goryeo–Khitan War">Khitan invasion</a>, and in 1052, when a <a href="/wiki/Famine" title="Famine">famine</a> occurred.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Joseon" title="Joseon">Joseon</a> texts such as <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/w/index.php?title=Guhwangchwaryo&action=edit&redlink=1" class="new" title="Guhwangchwaryo (page does not exist)">Guhwangchwaryo</a></i></span> and <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Jeungbo_sallim_gyeongje" title="Jeungbo sallim gyeongje">Jeungbo sallim gyeongje</a></i></span> contain the detailed procedures on how to brew good quality <span title="Korean-language romanization"><i lang="ko-Latn">ganjang</i></span> and <span title="Korean-language romanization"><i lang="ko-Latn">doenjang</i></span>.<sup id="cite_ref-:3_17-1" class="reference"><a href="#cite_note-:3-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> <span title="Korean-language romanization"><i lang="ko-Latn"><a href="/wiki/Gyuhap_chongseo" class="mw-redirect" title="Gyuhap chongseo">Gyuhap chongseo</a></i></span> explains how to pick a date for brewing, what to forbear, and how to keep and preserve <span title="Korean-language romanization"><i lang="ko-Latn">ganjang</i></span> and <span title="Korean-language romanization"><i lang="ko-Latn">doenjang</i></span>.<sup id="cite_ref-:4_21-1" class="reference"><a href="#cite_note-:4-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Philippines">Philippines</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=7" title="Edit section: Philippines"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In the <a href="/wiki/Philippines" title="Philippines">Philippines</a>, soy sauce was likely first recorded through the documentation of the traditional dish <a href="/wiki/Philippine_adobo" title="Philippine adobo">adobo</a> in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Europe">Europe</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=8" title="Edit section: Europe"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Records of the <a href="/wiki/Dutch_East_India_Company" title="Dutch East India Company">Dutch East India Company</a> list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from <a href="/wiki/Dejima" title="Dejima">Dejima</a>, Japan, to Batavia (present-day <a href="/wiki/Jakarta" title="Jakarta">Jakarta</a>) on the island of <a href="/wiki/Java" title="Java">Java</a>. Thirty-five barrels from that shipment were then shipped to the Netherlands.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> In the 18th century, diplomat and scholar <a href="/wiki/Isaac_Titsingh" title="Isaac Titsingh">Isaac Titsingh</a> published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product.<sup id="cite_ref-tanaka7_26-0" class="reference"><a href="#cite_note-tanaka7-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Europeans were unable to make soy sauce because they did not have access to <i><a href="/wiki/Aspergillus_oryzae" title="Aspergillus oryzae">Aspergillus oryzae</a></i>, the fungus used in its brewing.<sup id="cite_ref-tanaka7_26-1" class="reference"><a href="#cite_note-tanaka7-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> Soy sauce made from ingredients such as <a href="/wiki/Portobello_mushrooms" class="mw-redirect" title="Portobello mushrooms">portobello mushrooms</a> were disseminated in European cookbooks during the late 18th century. A Swedish recipe for <span title="Swedish-language text"><i lang="sv">"Soija"</i></span> was published in the 1770 edition of <a href="/wiki/Cajsa_Warg" title="Cajsa Warg">Cajsa Warg</a>'s <span title="Swedish-language text"><i lang="sv">Hjelpreda i Hushållningen för Unga Fruentimber</i></span> and was flavored with <a href="/wiki/Allspice" title="Allspice">allspice</a> and <a href="/wiki/Nutmeg" title="Nutmeg">mace</a>.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="United_States">United States</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=9" title="Edit section: United States"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce production in the United States began in the <a href="/wiki/Territory_of_Hawaii" title="Territory of Hawaii">Territory of Hawaii</a> in 1905 by Yamajo Soy Co, which by 1909 was renamed the Hawaiian Soy Company Ltd.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> <a href="/wiki/La_Choy" title="La Choy">La Choy</a> started selling <a href="/wiki/Hydrolyzed_vegetable_protein" title="Hydrolyzed vegetable protein">hydrolyzed vegetable protein</a>–based soy sauce in 1933.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production">Production</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=10" title="Edit section: Production"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Soja.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Soja.jpg/170px-Soja.jpg" decoding="async" width="170" height="254" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Soja.jpg/255px-Soja.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Soja.jpg/340px-Soja.jpg 2x" data-file-width="433" data-file-height="648" /></a><figcaption>Soy sauce is made from <a href="/wiki/Soybean" title="Soybean">soybeans</a>.</figcaption></figure> <p>Soy sauce is made either by fermentation or by <a href="/wiki/Hydrolysis" title="Hydrolysis">hydrolysis</a>. Some commercial sauces have both fermented and chemical sauces. </p><p>Flavor, color, and aroma developments during production are attributed to non-enzymatic <a href="/wiki/Maillard_browning" class="mw-redirect" title="Maillard browning">Maillard browning</a>.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> </p><p>Variation is usually achieved as the result of different methods and durations of <a href="/wiki/Fermentation_(food)" class="mw-redirect" title="Fermentation (food)">fermentation</a>, different ratios of water, <a href="/wiki/Salt" title="Salt">salt</a>, and fermented soy, or through the addition of other ingredients. </p> <div class="mw-heading mw-heading3"><h3 id="Traditional">Traditional</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=11" title="Edit section: Traditional"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Soup_soy_sauce#Production" title="Soup soy sauce">Soup soy sauce § Production</a></div> <p>Traditional soy sauces are made by mixing soybeans and grain with mold cultures such as <i><a href="/wiki/Aspergillus_oryzae" title="Aspergillus oryzae">Aspergillus oryzae</a></i> and other related <a href="/wiki/Microorganism" title="Microorganism">microorganisms</a> and yeasts (the resulting mixture is called <a href="/wiki/Koji_(food)" class="mw-redirect" title="Koji (food)">Koji</a> in Japan; the term <span title="Japanese-language romanization"><i lang="ja-Latn">koji</i></span> is used both for the mixture of soybeans, wheat, and mold as well as for the mold itself). Historically, the mixture was fermented naturally in large urns and under the sun, which was believed to contribute extra flavors. Today, the mixture is placed in a temperature- and humidity-controlled incubation chamber.<sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p>Traditional soy sauces take months to make: </p> <ol><li>Soaking and cooking: The soybeans are soaked in water and boiled until cooked. Wheat is roasted and crushed.</li> <li><span title="Japanese-language romanization"><i lang="ja-Latn">Koji</i></span> culturing: Equal amounts of boiled soybeans and roasted wheat are mixed to form a grain mixture. A culture of Aspergillus spore is added to the grain mixture and mixed, or the mixture is allowed to gather spores from the environment itself. The cultures include: <ul><li><i><a href="/wiki/Aspergillus" title="Aspergillus">Aspergillus</a></i>: a <a href="/wiki/Genus" title="Genus">genus</a> of fungus that is used for fermenting various ingredients (the cultures are called <span title="Japanese-language romanization"><i lang="ja-Latn">koji</i></span> in Japanese). Three species are used for brewing soy sauce: <ul><li><i><a href="/wiki/A._oryzae" class="mw-redirect" title="A. oryzae">A. oryzae</a></i>: Strains with high <a href="/wiki/Protease" title="Protease">proteolytic</a> capacity are used for brewing soy sauce.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup></li> <li><i><a href="/wiki/A._sojae" class="mw-redirect" title="A. sojae">A. sojae</a></i>: This fungus also has a high proteolytic capacity.</li> <li><i><a href="/wiki/Aspergillus_tamarii" title="Aspergillus tamarii">A. tamarii</a></i>:<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> This fungus is used for brewing <span title="Japanese-language romanization"><i lang="ja-Latn">tamari</i></span>, a variety of soy sauce.</li></ul></li> <li><i><a href="/wiki/Saccharomyces_cerevisiae" title="Saccharomyces cerevisiae">Saccharomyces cerevisiae</a></i>: the yeasts in the culture convert some of the sugars to ethanol which can undergo secondary reactions to make other flavor compounds</li> <li>Other microbes contained in the culture: <ul><li><i>Bacillus spp</i>. (genus): This organism is likely to grow in soy sauce ingredients, and to generate odors and ammonia.</li> <li><i>Lactobacillus species</i>: This organism makes a lactic acid that increases the acidity in the feed.</li></ul></li></ul></li> <li>Brewing: The cultured grain mixture is mixed into a specific amount of salt <a href="/wiki/Brine" title="Brine">brine</a> for wet fermentation or with coarse salt for dry fermentation and left to brew. Over time, the Aspergillus mold on the soy and wheat break down the grain proteins into free amino acid and protein fragments and starches into simple sugars. This amino-glycosidic reaction gives soy sauce its dark brown color. Lactic acid bacteria ferments the sugars into lactic acid and yeast makes ethanol, which through aging and secondary fermentation makes numerous flavor compounds typical of soy sauce.</li> <li>Pressing: The fully fermented grain slurry is placed into cloth-lined containers and pressed to separate the solids from the liquid soy sauce. The isolated solids are used as fertilizer or fed to animals while the liquid soy sauce is processed further.</li> <li>Pasteurization: The raw soy sauce is heated to eliminate any active yeasts and molds remaining in the soy sauce and can be filtered to remove any fine particulates.</li> <li>Storage: The soy sauce can be aged or directly bottled and sold.</li></ol> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Shoyukoji.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Shoyukoji.jpg/220px-Shoyukoji.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Shoyukoji.jpg/330px-Shoyukoji.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Shoyukoji.jpg/440px-Shoyukoji.jpg 2x" data-file-width="1024" data-file-height="768" /></a><figcaption>Soy and wheat with <i>Aspergillus sojae</i> cultures to brew soy sauce</figcaption></figure> <div class="mw-heading mw-heading3"><h3 id="High-salt_liquid-state_fermented_soy_sauce">High-salt liquid-state fermented soy sauce</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=12" title="Edit section: High-salt liquid-state fermented soy sauce"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>High-salt liquid-state fermentation (HLF) of soybeans depends heavily on microbial activity, metabolism and enzymatic hydrolysis of macronutrients. Most traditional approaches fall into the scope of HLF.<sup id="cite_ref-ZH-D_34-0" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <ul><li>During HLF, <span title="Japanese-language romanization"><i lang="ja-Latn">koji</i></span>-infused soybeans are exposed to air so that hydrolytic enzymes of the mold can continuously break down macronutrients within the soybean.</li> <li>Ample water, usually about 2 to 2.5 times the weight of the feed,<sup id="cite_ref-ZH-D_34-1" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> is required to support sufficient microbial growth.</li> <li>High salt concentration (17–20%) is required to selectively inhibit microbial activity.</li> <li>HLF is generally carried out at 15–30 °C (59–86 °F), and requires a long ageing period, usually from 90 to 180 days.<sup id="cite_ref-FengEtAl_35-0" class="reference"><a href="#cite_note-FengEtAl-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> In the aging period, constant stirring of <span title="Japanese-language romanization"><i lang="ja-Latn">moromi</i></span> (a mash/mixture of wheat (optionally), salt, soy beans, water, and fermenting yeast) is required for distributing nutrients, as well as flavoring compounds evenly. In some cases, moromi is exposed to direct sunlight to facilitate the decomposition of macronutrients.</li> <li>Due to the high salinity of HLF moromi, only anaerobic halophiles can survive in the medium. Also, the 15–30 °C (59–86 °F) temperature range allows only the growth of mesophiles. Similar to the fermentation of <a href="/wiki/Pickling" title="Pickling">pickles</a>, the primary lactic acid fermentation of sugars by halophiles reduces the pH of moromi down to acidic range.<sup id="cite_ref-FengEtAl_35-1" class="reference"><a href="#cite_note-FengEtAl-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> Low pH further limits the growth of undesirable microbes, but favors the growth of fermentative yeast which contributes to secondary fermentation that generates various flavoring compounds and odorants.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Low-salt_solid-state_fermented_soy_sauce">Low-salt solid-state fermented soy sauce</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=13" title="Edit section: Low-salt solid-state fermented soy sauce"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>LSF, also referred as rapid fermenting, is a modern fermentation method invented in response to high market demand. </p> <ul><li>Compared to HLF, LSF employs pure cultures at a relatively higher temperature (40–55 °C (104–131 °F)) and lower brine solution concentrations (13–15%). In LSF, koji is mixed with the equivalent weight of brine to form solid moromi.</li> <li>The elevated temperature accelerates the fermentation process significantly. Due to the short aging (15–30 days) period of LSF, and low production cost, LSF soy sauce accounts for more share of the Chinese soy sauce market.<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup></li></ul> <p>LSF evolved from <i>salt-free solid-state fermentation</i>, an even faster method working at even higher temperatures (50–65 °C (122–149 °F)) and taking 72 hours to complete,<sup id="cite_ref-HEChangzhi_37-0" class="reference"><a href="#cite_note-HEChangzhi-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> introduced to China from the <a href="/wiki/Soviet_Union" title="Soviet Union">Soviet Union</a> in 1958. The aging time turned out to be too short develop a proper flavor profile, with burnt acidic notes left in the sauce. LSF is a compromise between this method and the more traditional HLF: the product tastes passable with more microbes allowed to survive, but still lacks depth.<sup id="cite_ref-ZH-D_34-2" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Reducing the salt content accelerates brewing by lifting salt-induced enzyme inhibition.<sup id="cite_ref-HEChangzhi_37-1" class="reference"><a href="#cite_note-HEChangzhi-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Acid-hydrolyzed_vegetable_protein">Acid-hydrolyzed vegetable protein</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=14" title="Edit section: Acid-hydrolyzed vegetable protein"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Hydrolyzed_vegetable_protein" title="Hydrolyzed vegetable protein">Hydrolyzed vegetable protein</a></div> <p>Some brands of soy sauce are made from acid-<a href="/wiki/Hydrolyzed" class="mw-redirect" title="Hydrolyzed">hydrolyzed</a> <a href="/wiki/Soy_protein" title="Soy protein">soy protein</a> instead of brewed with a traditional culture. This takes about three days.<sup id="cite_ref-kores_38-0" class="reference"><a href="#cite_note-kores-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> Although they have a different flavor, aroma, and texture when compared to brewed soy sauces, they can be produced more quickly and cheaply, and also have a longer shelf life and are usually made for these reasons. The clear plastic <a href="/wiki/Ketchup_packet" class="mw-redirect" title="Ketchup packet">packets</a> of dark sauce common with Chinese-style take-out food typically use a hydrolyzed vegetable protein formula. Some higher-priced hydrolyzed vegetable protein products with no added sugar or colorings are sold as low-sodium soy sauce alternatives called "<b>liquid aminos</b>" in health food stores, similar to the way <a href="/wiki/Salt_substitute" title="Salt substitute">salt substitutes</a> are used. These products are, however, not necessarily low in sodium. </p> <div class="mw-heading mw-heading2"><h2 id="Chemical_composition">Chemical composition</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=15" title="Edit section: Chemical composition"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The chemical composition of soy sauce is affected by the proportions of raw materials, fermentation methodologies, fermenting molds and strains, and post-fermentation treatments.<sup id="cite_ref-citeseerx.ist.psu.edu_39-0" class="reference"><a href="#cite_note-citeseerx.ist.psu.edu-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> Although the formation mechanism of chemical composition in soy sauce is complex, it has been widely accepted that free amino acids, water-soluble peptides and <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a> products in soy sauce are considered as essential chemical composition and to provide core sensory effects.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup> The primary fermentation of <a href="/wiki/Lactic_acid_fermentation" title="Lactic acid fermentation">lactic-acid-fermenting halophiles</a> lowers the pH of the <a href="/wiki/Sake" title="Sake">moromi</a>, and this directly results in the acidic pH range (4.4–5.4) of soy sauce products. The secondary fermentation conducted by <a href="/wiki/Heterofermentative" class="mw-redirect" title="Heterofermentative">heterofermentative microbes</a> provides soy sauce with a wide range of flavor and odorant compounds by breaking down macronutrients. Soy proteins and grain proteins are <a href="/wiki/Hydrolyzed" class="mw-redirect" title="Hydrolyzed">hydrolyzed</a> into short peptide chains and free amino acids, which adds umami to the product. Based on the result of free amino acid analysis, the most abundant amino acids in Chinese soy sauce product are <a href="/wiki/Glutamic_acid" title="Glutamic acid">glutamic acid</a>, <a href="/wiki/Aspartic_acid" title="Aspartic acid">aspartic acid</a>, <a href="/wiki/Alanine" title="Alanine">alanine</a> and <a href="/wiki/Leucine" title="Leucine">leucine</a>.<sup id="cite_ref-citeseerx.ist.psu.edu_39-1" class="reference"><a href="#cite_note-citeseerx.ist.psu.edu-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Starch" title="Starch">Starch</a> is hydrolyzed into simple sugars which contribute to the sweet flavor in soy sauce. Legume fats may also be decomposed into <a href="/wiki/Short_chain_fatty_acids" class="mw-redirect" title="Short chain fatty acids">short chain fatty acids</a>, and the interactions among lipids and other macronutrients also result in a richer flavor in the final product. <a href="/wiki/Non-enzymatic_browning" class="mw-redirect" title="Non-enzymatic browning">Non-enzymatic browning</a> also contributes significantly to the development of the properties of soy sauce. The hydrolysis of proteins and large carbohydrates also provides free amino acids and simple sugars as reagents for the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a>. </p><p>Soy sauce may contain more than 1% alcohol and may run afoul of liquor control legislation.<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Sensory_profile">Sensory profile</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=16" title="Edit section: Sensory profile"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">This section uses three-letter codes for amino acids to save space. See <a href="/wiki/Proteinogenic_amino_acid#Structures" title="Proteinogenic amino acid">Proteinogenic amino acid § Structures</a> for a list.</div> <p>The taste of soy sauce is predominated by saltiness, followed by moderate umami, sweetness, and finally slight bitterness, which is hard to perceive due to the masking effect of other tastes. The overall flavor of soy sauce is a result of the balance and interaction among different taste components. The saltiness is largely attributed to the presence of NaCl (common salt) in brine. The sugars hydrolyzed from starch add sweetness into soy sauce. Umami is largely caused by the presence of free amino acids, mainly <a href="/wiki/Glutamine" title="Glutamine">glutamine</a> and <a href="/wiki/Aspartic_acid" title="Aspartic acid">aspartic acid</a>. Sodium from the brine and <a href="/wiki/Disodium_ribonucleotides" title="Disodium ribonucleotides">disodium ribonucleotides</a> from the soy also add to the umami. Other amino acids cause additional basic flavors, with sweet coming from Ala, Gly, Ser, and Thr; bitter coming from Arg, His, Ile, Leu, Met, Phe, Trp, Tyr, and Val; and no taste from Cys, Lys, and Pro.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> The amino-acid <a href="/wiki/Nitrogen" title="Nitrogen">nitrogen</a> content, an indication of the free amino acid concentration, is used in China for grading soy sauce. The highest "special grade" is defined at ≥ 0.8 g/100 mL.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p><p>Despite a large variety of volatile and odorant compounds that have been identified in soy sauce, the food product <i>per se</i> does not present a strong aroma. Alcohols, acids, esters, aldehydes, ketones, phenols, heterocyclic compounds, alkynes and benzenes have been identified in Chinese soy sauces.<sup id="cite_ref-FengEtAl_35-2" class="reference"><a href="#cite_note-FengEtAl-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> An explanation for this observation is that the aroma of soy sauce does not depend largely on the aroma-active compounds. The subtle aroma is a result of a "critical balance" achieved among all volatile and odorant compounds, whose respective concentrations are relatively low. </p> <div class="mw-heading mw-heading2"><h2 id="Variations_by_country">Variations by country</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=17" title="Edit section: Variations by country"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Soy_sauce" title="Special:EditPage/Soy sauce">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">January 2009</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Soy sauce is widely used as an important flavoring and has been integrated into the <a href="/wiki/Asian_cuisine" title="Asian cuisine">traditional cuisines</a> of many East Asian and Southeast Asian cultures. Despite their rather similar appearance, soy sauces made in different cultures and regions are different in taste, consistency, fragrance and saltiness. Soy sauce retains its quality longer when kept away from direct sunlight. </p> <div class="mw-heading mw-heading3"><h3 id="Burmese">Burmese</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=18" title="Edit section: Burmese"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Burmese soy sauce production is dated back to the <a href="/wiki/Bagan_Era" class="mw-redirect" title="Bagan Era">Bagan Era</a> in the 9th and 10th century. Scripts written in praise of <i>pe ngan byar yay</i> (<span title="Burmese-language text"><span lang="my">ပဲငံပြာရည်</span></span>, literally "bean fish sauce") were found.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (February 2013)">citation needed</span></a></i>]</sup> Thick soy sauce is called <i>kya nyo</i> (<span title="Burmese-language text"><span lang="my">ကြာညို့</span></span>, from Chinese <i>jiàngyóu</i>).<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2018)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Chinese">Chinese</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=19" title="Edit section: Chinese"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Chinese soy sauces (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh"><a href="https://en.wiktionary.org/wiki/%E9%85%B1" class="extiw" title="wikt:酱">酱</a><a href="https://en.wiktionary.org/wiki/%E6%B2%B9" class="extiw" title="wikt:油">油</a></span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">jiàng yóu</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">zoeng3 jau4</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">jeungyàuh</span></i>; or alternatively, <span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E8%B1%89%E6%B2%B9" class="extiw" title="wikt:豉油">豉油</a></span></span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">chǐyóu</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">si6jau4</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">sihyàuh</span></i>) are primarily made from <a href="/wiki/Soybean" title="Soybean">soybeans</a>, with relatively low amounts of other grains. Chinese soy sauce produced by fermentation can be roughly split into two classes: brewed (direct fermented) or blended (with additives), occupying about 40% and 60% of market share respectively.<sup id="cite_ref-ZH-D_34-3" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> Sauces can also be classed by fermentation technology (shown above) into Low-Salt Solid-State fermented soy sauce (LSF; <span title="Chinese-language text"><span lang="zh">低盐固态</span></span>) and High-Salt Liquid-State fermented soy sauce (HLF; <span title="Chinese-language text"><span lang="zh">高盐稀态</span></span>), occupying about 90% and 10% of market share respectively.<sup id="cite_ref-ZH-D_34-4" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Lee_Kum_Kee_soy_sauce.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Lee_Kum_Kee_soy_sauce.jpg/220px-Lee_Kum_Kee_soy_sauce.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Lee_Kum_Kee_soy_sauce.jpg/330px-Lee_Kum_Kee_soy_sauce.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Lee_Kum_Kee_soy_sauce.jpg/440px-Lee_Kum_Kee_soy_sauce.jpg 2x" data-file-width="3024" data-file-height="4032" /></a><figcaption>A bottle of soy sauce manufactured by Lee Kum Kee</figcaption></figure> <div class="mw-heading mw-heading4"><h4 id="Brewed">Brewed</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=20" title="Edit section: Brewed"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bouteille-siaw.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/110px-Bouteille-siaw.jpg" decoding="async" width="110" height="254" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/165px-Bouteille-siaw.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/220px-Bouteille-siaw.jpg 2x" data-file-width="443" data-file-height="1021" /></a><figcaption>A bottle of commercially made light soy sauce</figcaption></figure> <p>Soy sauce can be brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives. </p> <ul><li>Light or fresh (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E7%94%9F" class="extiw" title="wikt:生">生</a><a href="https://en.wiktionary.org/wiki/%E6%8A%BD" class="extiw" title="wikt:抽">抽</a></span></span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">shēng chōu</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">saang1 cau1</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">sāangchāu</span></i> or <span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E9%86%AC" class="extiw" title="wikt:醬">醬</a><a href="https://en.wiktionary.org/wiki/%E6%B8%85" class="extiw" title="wikt:清">清</a></span></span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">jiàng qīng</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">zoeng3 cing1</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">jeungchīng</span></i>): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with <i>Aspergillus</i>, and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup> <ul><li><i>Tóu chōu</i> (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E9%A0%AD" class="extiw" title="wikt:頭">頭</a><a href="https://en.wiktionary.org/wiki/%E6%8A%BD" class="extiw" title="wikt:抽">抽</a></span></span>): A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce. <i>Tóu chōu</i> is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping.</li> <li><i>Shuāng huáng</i> (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E9%9B%99" class="extiw" title="wikt:雙">雙</a><a href="https://en.wiktionary.org/wiki/%E7%92%9C" class="extiw" title="wikt:璜">璜</a></span></span>): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping.</li></ul></li> <li>Yìn yóu (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E8%94%AD" class="extiw" title="wikt:蔭">蔭</a><a href="https://en.wiktionary.org/wiki/%E6%B2%B9" class="extiw" title="wikt:油">油</a></span></span>): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with <i>Aspergillus</i> and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or in <a href="/wiki/Red_cooking" title="Red cooking">red cooking</a>. For the former use, yìn yóu can be thickened with starch to make a thick soy sauce.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading4"><h4 id="Blended">Blended</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=21" title="Edit section: Blended"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture. </p> <ul><li><a href="/wiki/Dark_soy_sauce" title="Dark soy sauce">Dark and old soy sauce</a> (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E8%80%81" class="extiw" title="wikt:老">老</a><a href="https://en.wiktionary.org/wiki/%E6%8A%BD" class="extiw" title="wikt:抽">抽</a></span></span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">lǎo chōu</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">lou5 cau1</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">lóuhchāu</span></i>), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain added <a href="/wiki/Caramel_color" title="Caramel color">caramel color</a> and/or <a href="/wiki/Molasses" title="Molasses">molasses</a> to give it its distinctive appearance. It has a richer, slightly sweeter, and less salty flavor than light soy sauce. This variety is mainly used during cooking, since its flavor develops during heating. Dark soy sauce is mainly used to add color and flavor to a dish after cooking. One of the strongest varieties is known as "double black" (双老头抽)<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> <ul><li><i>Mushroom dark soy</i> (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E8%8D%89" class="extiw" title="wikt:草">草</a><a href="https://en.wiktionary.org/wiki/%E8%8F%87" class="extiw" title="wikt:菇">菇</a><a href="https://en.wiktionary.org/wiki/%E8%80%81" class="extiw" title="wikt:老">老</a><a href="https://en.wiktionary.org/wiki/%E6%8A%BD" class="extiw" title="wikt:抽">抽</a></span></span> <i>cǎogū lǎochōu</i>): In the finishing and aging process of making dark soy sauce, the broth of <i><a href="/wiki/Volvariella_volvacea" title="Volvariella volvacea">Volvariella volvacea</a></i> (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup></li> <li><i>Thick soy sauce</i> (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E9%86%AC" class="extiw" title="wikt:醬">醬</a><a href="https://en.wiktionary.org/wiki/%E6%B2%B9" class="extiw" title="wikt:油">油</a><a href="https://en.wiktionary.org/wiki/%E8%86%8F" class="extiw" title="wikt:膏">膏</a></span></span> <i>jiàng yóu gāo</i>), is a dark soy sauce that has been thickened with heat and sugar, occasionally a starch thickener and <a href="/wiki/MSG" class="mw-redirect" title="MSG">MSG</a> are used. This sauce is often used as a <a href="/wiki/Dipping_sauce" title="Dipping sauce">dipping sauce</a> or finishing sauce and poured on food as a flavorful addition. However, due to its sweetness and caramelized flavors from its production process the sauce is also used in <a href="/wiki/Red_cooking" title="Red cooking">red cooking</a>.</li></ul></li> <li>Shrimp soy sauce (<span title="Chinese-language text"><span lang="zh"><a href="https://en.wiktionary.org/wiki/%E8%9D%A6" class="extiw" title="wikt:蝦">蝦</a><a href="https://en.wiktionary.org/wiki/%E5%AD%90" class="extiw" title="wikt:子">子</a><a href="https://en.wiktionary.org/wiki/%E9%86%AC" class="extiw" title="wikt:醬">醬</a><a href="https://en.wiktionary.org/wiki/%E6%B2%B9" class="extiw" title="wikt:油">油</a></span></span> <i>Xiā zǐ jiàngyóu</i>): Fresh soy sauce is simmered with fresh shrimp and finished with sugar, <a href="/wiki/Baijiu" title="Baijiu">baijiu</a> (type of distilled liquor, 白酒), and spices. A specialty of <a href="/wiki/Suzhou" title="Suzhou">Suzhou</a>.</li></ul> <p>Besides the above traditional types, hydrolyzed vegetable protein and other flavor enhancers may be mixed with brewed soy sauce to produce cheaper substitutes. This type is known as "blended soy sauce" (<a href="/wiki/Chinese_language" title="Chinese language">Chinese</a>: <span lang="zh">配制酱油</span>)<sup id="cite_ref-ZH-D_34-5" class="reference"><a href="#cite_note-ZH-D-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup> in China until 2019, when a chinese 2018 standard that removed this type from the definition of soy sauce went into effect.<sup id="cite_ref-:0_48-0" class="reference"><a href="#cite_note-:0-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>The 2018 chinese standard defines soy sauce as "liquid condiments with special color, aroma and taste made from soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as main raw materials through microbial fermentation."<sup id="cite_ref-:0_48-1" class="reference"><a href="#cite_note-:0-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> It still allows food additives to be used "following the definitions of GB 2760", which does not restrict the use of MSG and <a href="/wiki/Disodium_ribonucleotides" title="Disodium ribonucleotides">disodium ribonucleotides</a>. (Hydrolyzed vegetable protein is not listed as a food additive in GB 2760 and is therefore unacceptable in products labelled as "soy sauce".)<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Filipino">Filipino</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=22" title="Edit section: Filipino"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Toyo_at_kalamansi_(toyomansi)_with_siling_labuyo_(Philippines)_01.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg/220px-Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg" decoding="async" width="220" height="167" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg/330px-Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/94/Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg/440px-Toyo_at_kalamansi_%28toyomansi%29_with_siling_labuyo_%28Philippines%29_01.jpg 2x" data-file-width="2831" data-file-height="2143" /></a><figcaption><i>Toyomansi</i>, a typical Filipino dipping sauce composed of soy sauce and <i><a href="/wiki/Calamansi" title="Calamansi">calamansi</a></i> spiced with <i><a href="/wiki/Siling_labuyo" title="Siling labuyo">siling labuyo</a></i></figcaption></figure> <p>In the Philippines, soy sauce is called toyò in the <a href="/wiki/Languages_of_the_Philippines" title="Languages of the Philippines">native languages</a>, derived from <i>tau-yu</i> in <a href="/wiki/Philippine_Hokkien" title="Philippine Hokkien">Philippine Hokkien</a>. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts. It is most similar to the Japanese <i>koikuchi shōyu</i> in terms of consistency and the use of wheat, though toyò is a bit saltier and darker in color.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> </p><p>Toyò is used as a marinade, an ingredient in cooked dishes, and most often as a table condiment, usually alongside other sauces such as <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a> (<i>patís</i>) and <a href="/wiki/Sugar_cane_vinegar" class="mw-redirect" title="Sugar cane vinegar">sugar cane vinegar</a> (<i>sukà</i>). It is often mixed and served with the juice of the <a href="/wiki/Calamansi" title="Calamansi">calamansi</a> (<a href="/wiki/Hybrid_name_(botany)" class="mw-redirect" title="Hybrid name (botany)">×</a> <i>Citrofortunella microcarpa</i>; also called calamondin, <i>limonsito</i>). The combination is known as <i>toyomansî</i>, which can be comparable to the Japanese <i><a href="/wiki/Ponzu" title="Ponzu">ponzu</a></i> sauce (soy sauce with <a href="/wiki/Yuzu" title="Yuzu">yuzu</a>). <i>Toyò</i> is also a main ingredient in <a href="/wiki/Philippine_adobo" title="Philippine adobo">Philippine adobo</a>, one of the more famous dishes of Filipino cuisine. </p> <div class="mw-heading mw-heading3"><h3 id="Hawaiian">Hawaiian</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=23" title="Edit section: Hawaiian"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce is a ubiquitous condiment and ingredient in many dishes in <a href="/wiki/Hawaiian_cuisine" class="mw-redirect" title="Hawaiian cuisine">Hawaiian cuisine</a>, where it is commonly known by its Japanese name <span title="Japanese-language text"><i lang="ja-Latn">shōyu</i></span> by locals. <i>Aloha Shoyu</i> is a soy sauce manufacturer in Hawaii that produces a popular soy sauce whose flavor is more delicate and somewhat sweeter compared to other more well-known soy sauces.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Indonesian">Indonesian</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=24" title="Edit section: Indonesian"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Sweet soy sauce</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kecap_manis_%26_kecap_asin.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Kecap_manis_%26_kecap_asin.jpg/110px-Kecap_manis_%26_kecap_asin.jpg" decoding="async" width="110" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Kecap_manis_%26_kecap_asin.jpg/165px-Kecap_manis_%26_kecap_asin.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Kecap_manis_%26_kecap_asin.jpg/220px-Kecap_manis_%26_kecap_asin.jpg 2x" data-file-width="1200" data-file-height="1600" /></a><figcaption>Left, <a href="/wiki/ABC_(food)" class="mw-redirect" title="ABC (food)">ABC brand</a> <i>Kecap manis</i> sweet Indonesian soy sauce is nearly as thick as <a href="/wiki/Molasses" title="Molasses">molasses</a>; right, <i>Kecap asin</i></figcaption></figure> <p>In <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a>, soy sauce is known as <i>kecap</i> (old spelling: <i>ketjap</i>), which is a catch-all term for fermented <a href="/wiki/Sauces" class="mw-redirect" title="Sauces">sauces</a>, and <a href="/wiki/Cognate" title="Cognate">cognate</a> to the English word "<a href="/wiki/Ketchup" title="Ketchup">ketchup</a>".<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup> The most popular type of soy sauce in Indonesian cuisine is <i>kecap manis</i> or <a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">sweet soy sauce</a>. The term <i>kecap</i> is also used to describe other condiments and sauces of a similar appearance, such as <i>kecap ikan</i> (<a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a>) and <i>kecap Inggris</i> (<a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">worcestershire sauce</a>; lit. "English sauce" or "England sauce"). Three common varieties of soy-based <i>kecap</i> exist in <a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian cuisine</a>, used either as ingredients or <a href="/wiki/Condiment" title="Condiment">condiments</a>: </p> <ul><li><i>Kecap manis</i>: Sweetened soy sauce, which has a thick syrupy consistency and a unique, pronounced, sweet, somewhat <a href="/wiki/Molasses" title="Molasses">treacle</a>-like flavor due to generous addition of <a href="/wiki/Palm_sugar" title="Palm sugar">palm sugar</a>. Regular soy with brown sugar and a trace of molasses added can substitute. It is by far the most popular type of soy sauce employed in <a href="/wiki/Indonesian_cuisine" title="Indonesian cuisine">Indonesian cuisine</a>, accounts for an estimated 90 percent of the nation's total soy sauce production.<sup id="cite_ref-Soyinfo_54-0" class="reference"><a href="#cite_note-Soyinfo-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> <i>Kecap manis</i> is an important sauce in Indonesian signature dishes, such as <i><a href="/wiki/Nasi_goreng" title="Nasi goreng">nasi goreng</a></i>, <i><a href="/wiki/Mie_goreng" title="Mie goreng">mie goreng</a></i>, <a href="/wiki/Satay" title="Satay">satay</a>, <i><a href="/wiki/Tongseng" title="Tongseng">tongseng</a></i> and <i><a href="/wiki/Semur_(Indonesian_stew)" title="Semur (Indonesian stew)">semur</a></i>. <i>Sambal kecap</i> for example is type of <i><a href="/wiki/Sambal" title="Sambal">sambal</a></i> dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for <i>sate kambing</i> (goat meat satay) and <i>ikan bakar</i> (grilled fish/seafood). Since soy sauce is of Chinese origin, <i>kecap asin</i> is also an important seasoning in <a href="/wiki/Chinese_Indonesian_cuisine" title="Chinese Indonesian cuisine">Chinese Indonesian cuisine</a>.</li> <li><i>Kecap manis sedang</i>: Medium sweet soy sauce, which has a less thick consistency, is less sweet and has a saltier taste than <i>kecap manis</i>.</li> <li><i>Kecap asin</i>: Regular soy sauce derived from the Japanese <i>shoyu</i>, but usually more concentrated and thicker, with a darker color and stronger flavor; it can be replaced by Chinese light soy sauce in some recipes. Salty soy sauce was first introduced into Indonesia by <a href="/wiki/Hokkien_people" class="mw-redirect" title="Hokkien people">Hokkien people</a> so its taste resembles that of Chinese soy sauce. <a href="/wiki/Hakka" class="mw-redirect" title="Hakka">Hakka</a> soy sauce made from black beans is very salty and large productions are mainly made in <a href="/wiki/Bangka_Island" title="Bangka Island">Bangka Island</a>.</li></ul> <div class="mw-heading mw-heading3"><h3 id="Japanese">Japanese</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=25" title="Edit section: Japanese"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Soy_sauce_in_supermarket.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Soy_sauce_in_supermarket.JPG/220px-Soy_sauce_in_supermarket.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Soy_sauce_in_supermarket.JPG/330px-Soy_sauce_in_supermarket.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Soy_sauce_in_supermarket.JPG/440px-Soy_sauce_in_supermarket.JPG 2x" data-file-width="2400" data-file-height="1800" /></a><figcaption>Japanese supermarket soy sauce corner</figcaption></figure> <p><span title="Japanese-language text"><i lang="ja-Latn">Shōyu</i></span> is officially divided into five main types by the JAS (<a href="/wiki/Japanese_Agricultural_Standard" title="Japanese Agricultural Standard">Japanese Agricultural Standard</a>)<sup id="cite_ref-:1_55-0" class="reference"><a href="#cite_note-:1-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> depending on differences in their ingredients and method of production. These types are <span title="Japanese-language text"><i lang="ja-Latn">koikuchi</i></span>, <span title="Japanese-language text"><i lang="ja-Latn">usukuchi</i></span>, <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span>, <span title="Japanese-language text"><i lang="ja-Latn">saishikomi</i></span>, and <span title="Japanese-language text"><i lang="ja-Latn">shiro</i></span>.<sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p><p>Most, but not all, Japanese soy sauces include wheat as a primary ingredient, which tends to give them a slightly sweeter taste than their Chinese counterparts.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2021)">citation needed</span></a></i>]</sup> They also tend towards an alcoholic <a href="/wiki/Sherry" title="Sherry">sherry</a>-like flavor, sometimes enhanced by the addition of small amounts of alcohol as a natural <a href="/wiki/Preservative" title="Preservative">preservative</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2021)">citation needed</span></a></i>]</sup> The widely varying flavors of these soy sauces are not always interchangeable, so some recipes only call for one type or the other, much as a white wine cannot replace a red's flavor or beef stock does not make the same results as <a href="/wiki/Fish_stock_(food)" class="mw-redirect" title="Fish stock (food)">fish stock</a>. </p><p>Some soy sauces made in the Japanese way or styled after them contain about 50% wheat. </p> <div class="mw-heading mw-heading4"><h4 id="Varieties">Varieties</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=26" title="Edit section: Varieties"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><i>Koikuchi</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">濃口</span></span>, 'thick taste')</span>: Originating in the <a href="/wiki/Kant%C5%8D_region" title="Kantō region">Kantō region</a>, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of <span title="Japanese-language text"><i lang="ja-Latn">koikuchi</i></span>, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat.<sup id="cite_ref-:25_8-6" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:13_14-2" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> This variety is also called <i>kijōyu</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">生醤油</span></span>)</span> or namashōyu<span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">生しょうゆ</span></span>)</span> when it is not <a href="/wiki/Pasteurized" class="mw-redirect" title="Pasteurized">pasteurized</a>.</li> <li><i>Usukuchi</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">薄口</span></span>, 'thin taste')</span>: Almost 14% of soy sauce production is <span title="Japanese-language text"><i lang="ja-Latn">usukuchi shoyu</i></span>.<sup id="cite_ref-:25_8-7" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> It is particularly popular in the <a href="/wiki/Kansai" class="mw-redirect" title="Kansai">Kansai</a> region of Japan. It matures for less time than <span title="Japanese-language text"><i lang="ja-Latn">koichuchi</i></span><sup id="cite_ref-:13_14-3" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> and is both saltier and lighter in color. It is paler due to the use in its production of <span title="Japanese-language text"><i lang="ja-Latn"><a href="/wiki/Amazake" title="Amazake">amazake</a></i></span>, a sweet liquid made from fermented rice. <span title="Japanese-language text"><i lang="ja-Latn">Usukuchi</i></span> is commonly used in cooking as it does not alter the color and taste of the ingredients.<sup id="cite_ref-:25_8-8" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><i>Tamari</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">たまり</span></span>)</span>: Made mainly in the <a href="/wiki/Ch%C5%ABbu_region" title="Chūbu region">Chūbu region</a> of Japan, <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span> is darker in appearance and richer in flavor than <span title="Japanese-language text"><i lang="ja-Latn">koikuchi</i></span>. It contains little or no wheat. Wheat-free <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span> can be used by people with <a href="/wiki/Gluten_intolerance" class="mw-redirect" title="Gluten intolerance">gluten intolerance</a>. Tamari is more viscous than <span title="Japanese-language text"><i lang="ja-Latn">koikuchi shoyu</i></span>.<sup id="cite_ref-:25_8-9" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Of soy sauce produced in Japan, 1.5% is <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span>.<sup id="cite_ref-:25_8-10" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as <i>miso-damari</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">味噌溜り</span></span>)</span>, as this is the liquid that runs off <a href="/wiki/Miso" title="Miso">miso</a> (a soybean-based seasoning and soup base) as it <a href="/wiki/Aging_barrel" class="mw-redirect" title="Aging barrel">matures</a>. The Japanese word <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span> is derived from the verb <i>tamaru</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">溜る</span></span>, 'to accumulate')</span>, referring to the fact that <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span> was traditionally a liquid byproduct made during the fermentation of miso. Japan remains the leading producer of <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span>,<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2020)">citation needed</span></a></i>]</sup> though it has also become popular in the United States. <span title="Japanese-language text"><i lang="ja-Latn">Tamari shoyu</i></span> is often used for sashimi.<sup id="cite_ref-:13_14-4" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:25_8-11" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Oftentimes, other varieties of soy sauce for sashimi are inaccurately referred to as tamari shoyu.<sup id="cite_ref-:13_14-5" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> The back label in Japan, by law, will clarify whether or not it is actually tamari.<sup id="cite_ref-:13_14-6" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup></li> <li><i>Shiro</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">白</span></span>, 'white')</span>: In contrast to <span title="Japanese-language text"><i lang="ja-Latn">tamari</i></span> soy sauce, <span title="Japanese-language text"><i lang="ja-Latn">shiro</i></span> uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example <a href="/wiki/Sashimi" title="Sashimi">sashimi</a>. <span title="Japanese-language text"><i lang="ja-Latn">Shiro shoyu</i></span> used to be used a lot in high-class cookery and is generally not available abroad.<sup id="cite_ref-:13_14-7" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Its main use is for pickles.<sup id="cite_ref-:25_8-12" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Of soy sauce production in Japan, 0.7% is <span title="Japanese-language text"><i lang="ja-Latn">shiro</i></span>.<sup id="cite_ref-:25_8-13" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><i>Saishikomi</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">再仕込</span></span>, 'twice-brewed')</span>: This variety substitutes previously made <i>koikuchi</i> for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as <i>kanro shōyu</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">甘露醤油</span></span>, 'sweet soy sauce')</span>. Of soy sauce production in Japan, 0.8% is <span title="Japanese-language text"><i lang="ja-Latn">saishikomi</i></span>.<sup id="cite_ref-:25_8-14" class="reference"><a href="#cite_note-:25-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup></li> <li><span title="Japanese-language text"><i lang="ja-Latn">Kanro shoyu</i></span> is a variety of soy sauce made exclusively in <a href="/wiki/Yanai,_Yamaguchi" title="Yanai, Yamaguchi">Yanai</a>, a city in <a href="/wiki/Yamaguchi_Prefecture" title="Yamaguchi Prefecture">Yamaguchi Prefecture</a>.<sup id="cite_ref-:13_14-8" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> It is handmade and is less salty and less sweet than <span title="Japanese-language text"><i lang="ja-Latn">saishikomi shoyu</i></span>.<sup id="cite_ref-:13_14-9" class="reference"><a href="#cite_note-:13-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup></li> <li><i>Amakuchi</i> (甘口, 'sweet taste'): It is similar to <i>koikuchi</i> soy sauce, but with sweetener added. It is the most popular type of soy sauce in <a href="/wiki/Kyushu_region" class="mw-redirect" title="Kyushu region">Kyushu region</a> of Japan, which is famous for sweet foods. In some cases, it is more common to find <i>amakuchi shoyu</i> than <i>koikuchi shoyu</i> in Kyushu.<sup id="cite_ref-57" class="reference"><a href="#cite_note-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup></li></ul> <p>Newer varieties of Japanese soy sauce include:<sup id="cite_ref-Steinkraus_58-0" class="reference"><a href="#cite_note-Steinkraus-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Gen'en</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja"><a href="https://en.wiktionary.org/wiki/%E6%B8%9B" class="extiw" title="wikt:減">減</a><a href="https://en.wiktionary.org/wiki/%E5%A1%A9" class="extiw" title="wikt:塩">塩</a></span></span>, 'reduced salt')</span>: This version contains 50% less salt than regular soy sauce for consumers concerned about heart disease.</li> <li><i>Usujio</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja"><a href="https://en.wiktionary.org/wiki/%E8%96%84" class="extiw" title="wikt:薄">薄</a><a href="https://en.wiktionary.org/wiki/%E5%A1%A9" class="extiw" title="wikt:塩">塩</a></span></span>, 'light salt')</span>: This version contains 20% less salt than regular soy sauce.</li></ul> <p>All of these varieties are sold in three different grades according to how they were made:<sup id="cite_ref-:1_55-1" class="reference"><a href="#cite_note-:1-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Honjōzō</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">本醸造</span></span>, 'genuine fermented')</span>: Contains 100% genuine fermented product</li> <li><i>Kongō-jōzō</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">混合醸造</span></span>, 'mixed fermented')</span>: Contains genuine fermented <span title="Japanese-language text"><i lang="ja-Latn">shōyu</i></span> mash mixed with 30–50% of chemical or <a href="/wiki/Enzymatic" class="mw-redirect" title="Enzymatic">enzymatic</a> hydrolysate of plant protein</li> <li><i>Kongō</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">混合</span></span>, 'mixed')</span>: Contains <span title="Japanese-language text"><i lang="ja-Latn">honjōzō</i></span> or <span title="Japanese-language text"><i lang="ja-Latn">Kongō-jōzō shōyu</i></span> mixed with 30–50% of chemical or enzymatic hydrolysate of plant protein</li></ul> <p>All the varieties and grades may be sold according to three official levels of quality:<sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Hyōjun</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">標準</span></span>)</span>: standard grade, contains more than 1.2% total nitrogen</li> <li><i>Jōkyū</i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">上級</span></span>)</span>: upper grade, contains more than 1.35% of total nitrogen</li> <li><i>Tokkyū </i><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">特級</span></span>)</span>: special grade, contains more than 1.5% of total nitrogen</li></ul> <div class="mw-heading mw-heading3"><h3 id="Korean">Korean</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=27" title="Edit section: Korean"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In South Korea, soy sauces or <i>ganjang</i> (<span title="Korean-language text"><span lang="ko">간장</span></span>, "seasoning sauce") can be roughly split into two categories: <i>hansik ganjang</i> ('Korean-style soy sauce') and <span title="Korean-language text"><i lang="ko-Latn">gaeryang ganjang</i></span> ('modernized soy sauce').<sup id="cite_ref-:foodcode1_60-0" class="reference"><a href="#cite_note-:foodcode1-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:foodcode2_61-0" class="reference"><a href="#cite_note-:foodcode2-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> The term <span title="Korean-language text"><i lang="ko-Latn">ganjang</i></span> can also refer to non-soy-based salty condiments, such as <span title="Korean-language text"><i lang="ko-Latn">eo-ganjang</i></span> <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a><i>.</i> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Traditional_Korean_soy_sauce.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Traditional_Korean_soy_sauce.jpg/220px-Traditional_Korean_soy_sauce.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Traditional_Korean_soy_sauce.jpg/330px-Traditional_Korean_soy_sauce.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Traditional_Korean_soy_sauce.jpg/440px-Traditional_Korean_soy_sauce.jpg 2x" data-file-width="2272" data-file-height="1704" /></a><figcaption>Traditional Korean soy sauce</figcaption></figure> <div class="mw-heading mw-heading4"><h4 id="Hansik_ganjang"><i>Hansik ganjang</i></h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=28" title="Edit section: Hansik ganjang"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Soup_soy_sauce" title="Soup soy sauce">soup soy sauce</a></div> <p><span title="Korean-language text"><i lang="ko-Latn"><a href="/wiki/Hansik_ganjang" class="mw-redirect" title="Hansik ganjang">Hansik ganjang</a></i></span> (<span title="Korean-language text"><span lang="ko">한식간장</span></span>, 'Korean-style soy sauce') is made entirely of fermented soybean (<a href="/wiki/Meju" title="Meju">meju</a>) and <a href="/wiki/Brine" title="Brine">brine</a>. It is a byproduct of <i><a href="/wiki/Doenjang" title="Doenjang">doenjang</a></i> (fermented soybean paste) production, and has a unique fermented soybean flavour. Both lighter in colour and saltier than other Korean ganjang varieties, <i>hansik ganjang</i> is used mainly in <a href="/wiki/Guk" title="Guk">guk</a> (soup) and <a href="/wiki/Namul" title="Namul">namul</a> (seasoned vegetable dish) in modern <a href="/wiki/Korean_cuisine" title="Korean cuisine">Korean cuisine</a>.<sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> Common names for <i><a href="/wiki/Hansik_ganjang" class="mw-redirect" title="Hansik ganjang">hansik ganjang</a></i> include <i>jaeraesik ganjang</i> (<span title="Korean-language text"><span lang="ko">재래식 간장</span></span>, "traditional soy sauce"), <i><a href="/wiki/Joseon" title="Joseon">Joseon</a>-ganjang</i> (<span title="Korean-language text"><span lang="ko">조선간장</span></span>, "<a href="/wiki/Joseon" title="Joseon">Joseon</a> soy sauce"), and <i>guk-ganjang</i> (<span title="Korean-language text"><span lang="ko">국간장</span></span>, "soup soy sauce"). The homebrewed variety is also called <i>jip-ganjang</i> (<span title="Korean-language text"><span lang="ko">집간장</span></span>, "home soy sauce"). </p><p>Depending on the length of aging, <i>hansik ganjang</i> can be divided into three main varieties: clear, middle, and dark. </p> <ul><li><i>Haet-ganjang</i> (<span title="Korean-language text"><span lang="ko">햇간장</span></span>, "new soy sauce") – soy sauce aged for a year. Also called <i>cheongjang</i> (<span title="Korean-language text"><span lang="ko">청장</span></span>, "clear soy sauce").</li> <li><i>Jung-ganjang</i> (<span title="Korean-language text"><span lang="ko">중간장</span></span>, "middle soy sauce") – soy sauce aged for three to four years.</li> <li><i>Jin-ganjang</i> (<span title="Korean-language text"><span lang="ko">진간장</span></span>, "dark soy sauce") – soy sauce aged for more than five years. Also called <i>jinjang</i> (<span title="Korean-language text"><span lang="ko">진장</span></span>, "aged soy sauce"), <i>nongjang</i> (<span title="Korean-language text"><span lang="ko">농장</span></span>, "thick soy sauce"), or <i>jingamjang</i> (<span title="Korean-language text"><span lang="ko">진감장</span></span>, "aged mature soy sauce").</li></ul> <p><a href="/wiki/Ministry_of_Food_and_Drug_Safety" title="Ministry of Food and Drug Safety">Korean Ministry of Food and Drug Safety</a>'s Food Code classifies <i>hansik-ganjang</i> into two categories by their ingredients.<sup id="cite_ref-:foodcode1_60-1" class="reference"><a href="#cite_note-:foodcode1-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:foodcode2_61-1" class="reference"><a href="#cite_note-:foodcode2-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> </p> <ul><li><i>Jaerae-hansik-ganjang</i> (<span title="Korean-language text"><span lang="ko">재래한식간장</span></span>, "traditional Korean-style soy sauce") – made with traditional style <a href="/wiki/Meju" title="Meju">meju</a> and brine.</li> <li><i>Gaeryang-hansik-ganjang</i> (<span title="Korean-language text"><span lang="ko">개량한식간장</span></span>, "modernized Korean-style soy sauce") – made with nontraditional <a href="/wiki/Meju" title="Meju">meju</a> (which can be made of regular <a href="/wiki/Soybean" title="Soybean">soybean</a>, <a href="/wiki/Rice" title="Rice">rice</a>, <a href="/wiki/Barley" title="Barley">barley</a>, <a href="/wiki/Wheat" title="Wheat">wheat</a>, or soybean meal, and ripened using traditional method or <i>Aspergillus</i>) and brine.</li></ul> <div class="mw-heading mw-heading4"><h4 id="Gaeryang_ganjang"><i>Gaeryang ganjang</i></h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=29" title="Edit section: Gaeryang ganjang"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p><i>Gaeryang-ganjang</i> (<span title="Korean-language text"><span lang="ko">개량간장</span></span>, "modernized soy sauce"), referring to varieties of soy sauces not made of <a href="/wiki/Meju" title="Meju">meju</a>, is now the most widely used type of soy sauce in modern <a href="/wiki/Korean_cuisine" title="Korean cuisine">Korean cuisine</a>.<sup id="cite_ref-63" class="reference"><a href="#cite_note-63"><span class="cite-bracket">[</span>63<span class="cite-bracket">]</span></a></sup> The word <i>ganjang</i> without modifiers in <a href="/wiki/Bokkeum" title="Bokkeum">bokkeum</a> (stir-fry), <a href="/wiki/Jorim" title="Jorim">jorim</a> (braised or simmered dishes), and <a href="/wiki/Jjim" title="Jjim">jjim</a> (steamed dishes) recipes usually mean <i>gaeryang-ganjang</i>. Another common name of <i>gaeryang-ganjang</i> is <i>jin-ganjang</i> (<span title="Korean-language text"><span lang="ko">진간장</span></span>, "dark soy sauce"), because <i>gaeryang-ganjang</i> varieties are usually darker in appearance compared to traditional <i>hansik ganjang</i>. Having been introduced to Korea during the <a href="/wiki/Korea_under_Japanese_rule" title="Korea under Japanese rule">era of Japanese forced occupation</a>, <i>garyang ganjang</i> is also called <i>Wae-ganjang</i> (<span title="Korean-language text"><span lang="ko">왜간장</span></span>, "<a href="/wiki/Wa_(name_of_Japan)" title="Wa (name of Japan)">Wae</a> soy sauce"). </p><p><a href="/wiki/Ministry_of_Food_and_Drug_Safety" title="Ministry of Food and Drug Safety">Korean Ministry of Food and Drug Safety</a>'s Food Code classifies <i>gaeryang-ganjang</i> into four categories by their method of production.<sup id="cite_ref-:foodcode1_60-2" class="reference"><a href="#cite_note-:foodcode1-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:foodcode2_61-2" class="reference"><a href="#cite_note-:foodcode2-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> </p> <ul><li>Brewed soy sauce (<span title="Korean-language text"><span lang="ko">양조간장</span></span>, <i>yangjo-ganjang</i>) – made by fermenting soybean, soybean meal, or other grains with saline solution.</li> <li>Acid-hydrolyzed soy sauce (<span title="Korean-language text"><span lang="ko">산분해간장</span></span>) – made by hydrolyzing raw materials containing protein with acid.</li> <li>Enzyme-hydrolyzed soy sauce (<span title="Korean-language text"><span lang="ko">효소분해간장</span></span>) – made by hydrolyzing raw materials containing protein with enzyme.</li> <li>Blended soy sauce (<span title="Korean-language text"><span lang="ko">혼합간장</span></span>) – Also called mixed soy sauce, blended soy sauce can be made by blending <i>hansik-ganjang</i> (Korean-style soy sauce) or <i>yangjo-ganjang</i> (brewed soy sauce) with acid-hydrolyzed soy sauce or enzyme-hydrolyzed soy sauce.</li></ul> <div class="mw-heading mw-heading4"><h4 id="Other">Other</h4><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=30" title="Edit section: Other"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><i>Eo-ganjang</i> (<span title="Korean-language text"><span lang="ko">어간장</span></span>, "<a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a>"): Made mainly in <a href="/wiki/Jeju_island" class="mw-redirect" title="Jeju island">Jeju island</a>, <i>eo-ganjang</i> is a soy sauce substitute made of <i><a href="/wiki/Jeotgal" title="Jeotgal">jeotgal</a></i> (fermented fish).<sup id="cite_ref-64" class="reference"><a href="#cite_note-64"><span class="cite-bracket">[</span>64<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-65" class="reference"><a href="#cite_note-65"><span class="cite-bracket">[</span>65<span class="cite-bracket">]</span></a></sup></li></ul> <div class="mw-heading mw-heading3"><h3 id="Malaysian_and_Singaporean">Malaysian and Singaporean</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=31" title="Edit section: Malaysian and Singaporean"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word <i>kicap</i> for soy sauce. <i>Kicap</i> is traditionally of two types: <i>kicap lemak</i> (lit "fat/rich soy sauce") and <i>kicap cair</i>. <i>Kicap lemak</i> is similar to Indonesian <i>kecap manis</i> but with very much less sugar, while <i>kicap cair</i> is the Malaysian equivalent of <i>kecap asin</i>. </p> <div class="mw-heading mw-heading3"><h3 id="Peru">Peru</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=32" title="Edit section: Peru"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce, known in <a href="/wiki/Peru" title="Peru">Peru</a> as <i>sillao</i> from the <a href="/wiki/Cantonese" title="Cantonese">Cantonese</a> name of the item, is an important ingredient in <a href="/wiki/Chifa" title="Chifa">Chifa</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Sri_Lankan">Sri Lankan</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=33" title="Edit section: Sri Lankan"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce (<a href="/wiki/Sinhala_language" title="Sinhala language">Sinhala</a>: <span lang="si">සෝයා සෝස්</span>) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish <a href="/wiki/Kottu" title="Kottu">kottu</a>.<sup id="cite_ref-66" class="reference"><a href="#cite_note-66"><span class="cite-bracket">[</span>66<span class="cite-bracket">]</span></a></sup> Soy sauce has largely been produced by the <a href="/wiki/Chinese_people_in_Sri_Lanka" title="Chinese people in Sri Lanka">Sri Lankan Chinese</a> community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri Lanka is the same as the production of soy sauce in Indonesia. Fermentation occurs over a period of three months. The soy beans which are steeped in brine are then pressed to obtain a liquid sauce.<sup id="cite_ref-67" class="reference"><a href="#cite_note-67"><span class="cite-bracket">[</span>67<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Taiwanese">Taiwanese</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=34" title="Edit section: Taiwanese"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>The history of soy sauce making in Taiwan can be traced back to southeastern China, in the provinces of <a href="/wiki/Fujian" title="Fujian">Fujian</a> and <a href="/wiki/Guangdong" title="Guangdong">Guangdong</a>. Taiwanese soy sauce is known for its <a href="/wiki/Douchi" title="Douchi">black bean</a> variant, known as black bean soy sauce (黑豆蔭油), which producers claim to have stronger flavor and more nutrition. Most soy sauce makers in Taiwan make soy sauce from soybeans and wheat using machines, which is a technique introduced during Japanese rule. A smaller number of producers continue to handmake soy sauce in the traditional way.<b><sup id="cite_ref-68" class="reference"><a href="#cite_note-68"><span class="cite-bracket">[</span>68<span class="cite-bracket">]</span></a></sup></b> </p> <div class="mw-heading mw-heading3"><h3 id="Thai">Thai</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=35" title="Edit section: Thai"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Ice_cream_topped_with_unusual_sauce.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Ice_cream_topped_with_unusual_sauce.jpg/170px-Ice_cream_topped_with_unusual_sauce.jpg" decoding="async" width="170" height="302" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Ice_cream_topped_with_unusual_sauce.jpg/255px-Ice_cream_topped_with_unusual_sauce.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Ice_cream_topped_with_unusual_sauce.jpg/340px-Ice_cream_topped_with_unusual_sauce.jpg 2x" data-file-width="1152" data-file-height="2048" /></a><figcaption><a href="/wiki/Ice_cream" title="Ice cream">Soft serve</a> usually topped with Thai sweet soy sauce served at <a href="/wiki/Yaowarat" class="mw-redirect" title="Yaowarat">Yaowarat</a>, <a href="/wiki/Bangkok" title="Bangkok">Bangkok</a>, <a href="/wiki/Thailand" title="Thailand">Thailand</a></figcaption></figure> <p>In Thailand, soy sauce is called <i>sii-íu</i> (<a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">ซีอิ๊ว</span>). <i>Sii-íu kǎao</i> (<a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">ซีอิ๊วขาว</span>, 'white soy sauce') is used as regular soy sauce in <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai cuisine</a>, while <i>sii-íu dam</i> (<a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">ซีอิ๊วดำ</span>, 'black soy sauce') is used primarily for colour. Another darker-coloured variety, <i>sii-íu wǎan</i> (<a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">ซีอิ๊วหวาน</span>, 'sweet soy sauce') is used for dipping sauces. <i>Sɔ́ɔt prung rót</i> (<a href="/wiki/Thai_language" title="Thai language">Thai</a>: <span lang="th">ซอสปรุงรส</span>, 'seasoning sauce') is also commonly used in modern <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai cuisine</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Vietnamese">Vietnamese</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=36" title="Edit section: Vietnamese"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Vietnamsk%C3%A1_restaurace_-_Praha,_Slezsk%C3%A1_2033-11_G.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg/220px-Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg/330px-Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg/440px-Vietnamsk%C3%A1_restaurace_-_Praha%2C_Slezsk%C3%A1_2033-11_G.jpg 2x" data-file-width="5664" data-file-height="4248" /></a><figcaption>A bottle of xì dầu</figcaption></figure> <p>In Vietnam, Chinese-style soy sauce is called <i>xì dầu</i> (derived from the Cantonese name 豉油) or <i>nước tương</i>. The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as <i><a href="/wiki/T%C6%B0%C6%A1ng" title="Tương">tương</a></i>. Both are used mostly as a seasoning or dipping sauce for a number of dishes. Vietnamese cuisine itself favors <a href="/wiki/Fish_sauce" title="Fish sauce">fish sauce</a> in cooking, but <i>nước tương</i> has a clear presence in <a href="/wiki/Vegetarian_cuisine" title="Vegetarian cuisine">vegetarian cuisine</a> and Buddhist cuisine. </p> <div class="mw-heading mw-heading2"><h2 id="Nutrition">Nutrition</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=37" title="Edit section: Nutrition"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>A study by the <a href="/wiki/National_University_of_Singapore" title="National University of Singapore">National University of Singapore</a> showed that Chinese <a href="/wiki/Dark_soy_sauce" title="Dark soy sauce">dark soy sauce</a> contains 10 times the <a href="/wiki/Antioxidant" title="Antioxidant">antioxidants</a> of <a href="/wiki/Red_wine" title="Red wine">red wine</a>.<sup id="cite_ref-Antioxidants_69-0" class="reference"><a href="#cite_note-Antioxidants-69"><span class="cite-bracket">[</span>69<span class="cite-bracket">]</span></a></sup> Unpasteurized soy sauce is rich in <a href="/wiki/Lactic_acid_bacteria" title="Lactic acid bacteria">lactic acid bacteria</a> and of excellent anti-allergic potential.<sup id="cite_ref-labi_70-0" class="reference"><a href="#cite_note-labi-70"><span class="cite-bracket">[</span>70<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ifss_71-0" class="reference"><a href="#cite_note-ifss-71"><span class="cite-bracket">[</span>71<span class="cite-bracket">]</span></a></sup> </p><p>Soy sauce does not contain the level of <a href="/wiki/Isoflavone" title="Isoflavone">isoflavones</a> associated with other soy products, such as <a href="/wiki/Tofu" title="Tofu">tofu</a> or <a href="/wiki/Edamame" title="Edamame">edamame</a>.<sup id="cite_ref-72" class="reference"><a href="#cite_note-72"><span class="cite-bracket">[</span>72<span class="cite-bracket">]</span></a></sup> It can also be very <a href="/wiki/Edible_salt" class="mw-redirect" title="Edible salt">salty</a>, having a salt content between 14 and 18%. Low-sodium soy sauces are made, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.<sup id="cite_ref-73" class="reference"><a href="#cite_note-73"><span class="cite-bracket">[</span>73<span class="cite-bracket">]</span></a></sup> </p><p>A serving of 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of soy sauce contains, according to the USDA: </p> <ul><li>Energy : 60 kcal</li> <li>Fat: 0.1 g</li> <li>Carbohydrates: 5.57 g</li> <li>Fibers: 0.8 g</li> <li>Protein: 10.51 g</li> <li>Sodium: 6 g</li></ul> <div style="clear:both;" class=""></div> <div class="mw-heading mw-heading3"><h3 id="Carcinogens">Carcinogens</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=38" title="Edit section: Carcinogens"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Soy sauce may contain <a href="/wiki/Ethyl_carbamate" title="Ethyl carbamate">ethyl carbamate</a>, a <a href="/wiki/List_of_IARC_Group_2A_carcinogens" class="mw-redirect" title="List of IARC Group 2A carcinogens">Group 2A</a> <a href="/wiki/Carcinogen" title="Carcinogen">carcinogen</a>.<sup id="cite_ref-74" class="reference"><a href="#cite_note-74"><span class="cite-bracket">[</span>74<span class="cite-bracket">]</span></a></sup> </p><p>In 2001, the United Kingdom <a href="/wiki/Food_Standards_Agency" title="Food Standards Agency">Food Standards Agency</a> found in testing various soy sauces manufactured in mainland China, Taiwan, Hong Kong, and Thailand (made from hydrolyzed soy protein, rather than being naturally fermented) that 22% of tested samples contained a chemical carcinogen named <a href="/wiki/3-MCPD" title="3-MCPD">3-MCPD</a> (3-monochloropropane-1,2-diol) at levels considerably higher than those deemed safe by the EU. About two-thirds of these samples also contained a second carcinogenic chemical named <a href="/wiki/1,3-Dichloropropan-2-ol" title="1,3-Dichloropropan-2-ol">1,3-DCP</a> (1,3-dichloropropane-2-ol) which experts advise should not be present at any levels in food. Both chemicals have the potential to cause cancer, and the Agency recommended that the affected products be withdrawn from shelves and avoided.<sup id="cite_ref-75" class="reference"><a href="#cite_note-75"><span class="cite-bracket">[</span>75<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-76" class="reference"><a href="#cite_note-76"><span class="cite-bracket">[</span>76<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-SoySauceRecall_77-0" class="reference"><a href="#cite_note-SoySauceRecall-77"><span class="cite-bracket">[</span>77<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-78" class="reference"><a href="#cite_note-78"><span class="cite-bracket">[</span>78<span class="cite-bracket">]</span></a></sup> The same carcinogens were found in soy sauces manufactured in Vietnam, causing a <a href="/wiki/2007_Vietnam_food_scare" title="2007 Vietnam food scare">food scare in 2007</a>.<sup id="cite_ref-79" class="reference"><a href="#cite_note-79"><span class="cite-bracket">[</span>79<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-80" class="reference"><a href="#cite_note-80"><span class="cite-bracket">[</span>80<span class="cite-bracket">]</span></a></sup> </p><p>In Canada, the <a href="/wiki/Canadian_Cancer_Society" title="Canadian Cancer Society">Canadian Cancer Society</a> writes, </p> <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote"><p><a href="/wiki/Health_Canada" title="Health Canada">Health Canada</a> has concluded that there is no health risk to Canadians from use of available soy and oyster sauces. Because continuous lifetime exposure to high levels of <a href="/wiki/3-MCPD" title="3-MCPD">3-MCPD</a> could pose a health risk, Health Canada has established 1.0 part per million (ppm) as a guideline for importers of these sauces, in order to reduce Canadians' long-term exposure to this chemical. This is considered to be a very safe level.<sup id="cite_ref-81" class="reference"><a href="#cite_note-81"><span class="cite-bracket">[</span>81<span class="cite-bracket">]</span></a></sup></p></blockquote> <div class="mw-heading mw-heading3"><h3 id="Allergies">Allergies</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=39" title="Edit section: Allergies"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951" /><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Soy_allergy" title="Soy allergy">Soy allergy</a></div> <p>Soy sauce allergy not caused by soy or wheat allergy is rare.<sup id="cite_ref-:02_16-1" class="reference"><a href="#cite_note-:02-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> Most varieties of soy sauce contain wheat, to which some people have a <a href="/wiki/Gluten_intolerance" class="mw-redirect" title="Gluten intolerance">medical intolerance</a>.<sup id="cite_ref-82" class="reference"><a href="#cite_note-82"><span class="cite-bracket">[</span>82<span class="cite-bracket">]</span></a></sup> However, protein hydrolysis (fermentation or industrial) breaks down <a href="/wiki/Gluten" title="Gluten">gluten</a>, so some soy sauces may end up tolerable to gluten-intolerant individuals with no detectable gluten left.<sup id="cite_ref-83" class="reference"><a href="#cite_note-83"><span class="cite-bracket">[</span>83<span class="cite-bracket">]</span></a></sup> Japanese tamari soy sauce is traditionally wheat-free, and some tamari available commercially today is wheat- and gluten-free. </p><p>Acid-hydrolyzed vegetable protein is non-allergenic due to the completeness of protein breakdown.<sup id="cite_ref-84" class="reference"><a href="#cite_note-84"><span class="cite-bracket">[</span>84<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=40" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/List_of_Chinese_sauces" title="List of Chinese sauces">List of Chinese sauces</a></li> <li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/List_of_fermented_soy_products" title="List of fermented soy products">List of fermented soy products</a></li></ul> <style data-mw-deduplicate="TemplateStyles:r1130092004">.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;justify-content:center;align-items:baseline}.mw-parser-output .portal-bar-bordered{padding:0 2em;background-color:#fdfdfd;border:1px solid #a2a9b1;clear:both;margin:1em auto 0}.mw-parser-output .portal-bar-related{font-size:100%;justify-content:flex-start}.mw-parser-output .portal-bar-unbordered{padding:0 1.7em;margin-left:0}.mw-parser-output .portal-bar-header{margin:0 1em 0 0.5em;flex:0 0 auto;min-height:24px}.mw-parser-output .portal-bar-content{display:flex;flex-flow:row wrap;flex:0 1 auto;padding:0.15em 0;column-gap:1em;align-items:baseline;margin:0;list-style:none}.mw-parser-output .portal-bar-content-related{margin:0;list-style:none}.mw-parser-output .portal-bar-item{display:inline-block;margin:0.15em 0.2em;min-height:24px;line-height:24px}@media screen and (max-width:768px){.mw-parser-output .portal-bar{font-size:88%;font-weight:bold;display:flex;flex-flow:column wrap;align-items:baseline}.mw-parser-output .portal-bar-header{text-align:center;flex:0;padding-left:0.5em;margin:0 auto}.mw-parser-output .portal-bar-related{font-size:100%;align-items:flex-start}.mw-parser-output .portal-bar-content{display:flex;flex-flow:row wrap;align-items:center;flex:0;column-gap:1em;border-top:1px solid #a2a9b1;margin:0 auto;list-style:none}.mw-parser-output .portal-bar-content-related{border-top:none;margin:0;list-style:none}}.mw-parser-output .navbox+link+.portal-bar,.mw-parser-output .navbox+style+.portal-bar,.mw-parser-output .navbox+link+.portal-bar-bordered,.mw-parser-output .navbox+style+.portal-bar-bordered,.mw-parser-output .sister-bar+link+.portal-bar,.mw-parser-output .sister-bar+style+.portal-bar,.mw-parser-output .portal-bar+.navbox-styles+.navbox,.mw-parser-output .portal-bar+.navbox-styles+.sister-bar{margin-top:-1px}</style><div class="portal-bar noprint metadata noviewer portal-bar-bordered" role="navigation" aria-label="Portals"><span class="portal-bar-header"><a href="/wiki/Wikipedia:Contents/Portals" title="Wikipedia:Contents/Portals">Portals</a>:</span><ul class="portal-bar-content"><li class="portal-bar-item"><span class="nowrap"><span typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/21px-Foodlogo2.svg.png" decoding="async" width="21" height="15" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/42px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food</a></li><li class="portal-bar-item"><span class="nowrap"><span typeof="mw:File"><a href="/wiki/File:Asia_(orthographic_projection).svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/80/Asia_%28orthographic_projection%29.svg/19px-Asia_%28orthographic_projection%29.svg.png" decoding="async" width="19" height="19" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/80/Asia_%28orthographic_projection%29.svg/29px-Asia_%28orthographic_projection%29.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/80/Asia_%28orthographic_projection%29.svg/38px-Asia_%28orthographic_projection%29.svg.png 2x" data-file-width="541" data-file-height="541" /></a></span> </span><a href="/wiki/Portal:Asia" title="Portal:Asia">Asia</a></li></ul></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=41" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist reflist-columns references-column-width" style="column-width: 30em;"> <ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.merriam-webster.com/dictionary/soy%20sauce">"Definition of SOY SAUCE"</a>. <i>www.merriam-webster.com</i><span class="reference-accessdate">. Retrieved <span class="nowrap">28 October</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.merriam-webster.com&rft.atitle=Definition+of+SOY+SAUCE&rft_id=https%3A%2F%2Fwww.merriam-webster.com%2Fdictionary%2Fsoy%2520sauce&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLeboffePierce2006" class="citation book cs1">Leboffe, Michael; Pierce, Burton (30 July 2006). <i>Microbiology Laboratory Theory and Application</i> (2nd ed.). Morton Publishing Company. p. 317. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9780895827081" title="Special:BookSources/9780895827081"><bdi>9780895827081</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Microbiology+Laboratory+Theory+and+Application&rft.pages=317&rft.edition=2nd&rft.pub=Morton+Publishing+Company&rft.date=2006-07-30&rft.isbn=9780895827081&rft.aulast=Leboffe&rft.aufirst=Michael&rft.au=Pierce%2C+Burton&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20161108052336/http://www.flavorandfortune.com/dataaccess/article.php?ID=239">"Soy Sauce, China's Liquid Spice"</a>. <i>www.flavorandfortune.com</i>. Archived from <a rel="nofollow" class="external text" href="http://www.flavorandfortune.com/dataaccess/article.php?ID=239">the original</a> on 8 November 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">7 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.flavorandfortune.com&rft.atitle=Soy+Sauce%2C+China%27s+Liquid+Spice&rft_id=http%3A%2F%2Fwww.flavorandfortune.com%2Fdataaccess%2Farticle.php%3FID%3D239&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-web1-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-web1_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-web1_4-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-web1_4-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120130171757/http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm">"調料文化：醬油的由來"</a>. 30 January 2012. Archived from <a rel="nofollow" class="external text" href="http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm">the original</a> on 30 January 2012.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=%E8%AA%BF%E6%96%99%E6%96%87%E5%8C%96%EF%BC%9A%E9%86%AC%E6%B2%B9%E7%9A%84%E7%94%B1%E4%BE%86&rft.date=2012-01-30&rft_id=http%3A%2F%2Fbig5.xinhuanet.com%2Fgate%2Fbig5%2Fwww.godpp.gov.cn%2Fwmzh%2F2007-10%2F11%2Fcontent_11376810.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-needham2000jiang-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-needham2000jiang_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-needham2000jiang_5-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-needham2000jiang_5-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHsing-Tsung2000" class="citation book cs1">Hsing-Tsung, Huang (2000). <i>Joseph Needham: Science and Civilisation in China, Vol.6, Part 5</i>. Cambridge University Press. p. 346. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0521652704" title="Special:BookSources/978-0521652704"><bdi>978-0521652704</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Joseph+Needham%3A+Science+and+Civilisation+in+China%2C+Vol.6%2C+Part+5&rft.pages=346&rft.pub=Cambridge+University+Press&rft.date=2000&rft.isbn=978-0521652704&rft.aulast=Hsing-Tsung&rft.aufirst=Huang&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-needham2000-6"><span class="mw-cite-backlink">^ <a href="#cite_ref-needham2000_6-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-needham2000_6-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-needham2000_6-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-needham2000_6-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-needham2000_6-4"><sup><i><b>e</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHsing-Tsung2000" class="citation book cs1">Hsing-Tsung, Huang (2000). <i>Joseph Needham: Science and Civilisation in China, Vol.6, Part 5</i>. Cambridge University Press. pp. <span class="nowrap">358–</span>359. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0521652704" title="Special:BookSources/978-0521652704"><bdi>978-0521652704</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Joseph+Needham%3A+Science+and+Civilisation+in+China%2C+Vol.6%2C+Part+5&rft.pages=%3Cspan+class%3D%22nowrap%22%3E358-%3C%2Fspan%3E359&rft.pub=Cambridge+University+Press&rft.date=2000&rft.isbn=978-0521652704&rft.aulast=Hsing-Tsung&rft.aufirst=Huang&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text">Tanaka, Norio. <a rel="nofollow" class="external text" href="http://www.jpf.go.jp/e/publish/periodic/jfn/pdf/jfn27_2.pdf">"Shōyu: The Flavor of Japan,"</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20090226200239/http://www.jpf.go.jp/e/publish/periodic/jfn/pdf/jfn27_2.pdf">Archived</a> 26 February 2009 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> <i>The Japan Foundation Newsletter</i> Vol. XXVII, No. 2 (January 2000), p. 2.</span> </li> <li id="cite_note-:25-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-:25_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:25_8-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:25_8-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:25_8-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-:25_8-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-:25_8-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-:25_8-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-:25_8-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-:25_8-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-:25_8-9"><sup><i><b>j</b></i></sup></a> <a href="#cite_ref-:25_8-10"><sup><i><b>k</b></i></sup></a> <a href="#cite_ref-:25_8-11"><sup><i><b>l</b></i></sup></a> <a href="#cite_ref-:25_8-12"><sup><i><b>m</b></i></sup></a> <a href="#cite_ref-:25_8-13"><sup><i><b>n</b></i></sup></a> <a href="#cite_ref-:25_8-14"><sup><i><b>o</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFOhyamaTakahashiJohC._Whitaker2014" class="citation book cs1">Ohyama, Takuji; Takahashi, Yoshihiko; Joh, Toshio; C. Whitaker, Andrew; Nishiwaki, Toshikazu; Morohashi, Keiko; Watanabe, Satoshi; Shimojo, Sayaka (14 May 2014). <i>Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste</i>. Hauppauge, New York: Nova Science Publishers. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781626186071" title="Special:BookSources/9781626186071"><bdi>9781626186071</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/858282101">858282101</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Traditional+and+modern+Japanese+soy+foods+%3A+manufacturing%2C+nutrition+and+cuisine+of+a+variety+of+soy+foods+for+health+and+joy+of+taste&rft.place=Hauppauge%2C+New+York&rft.pub=Nova+Science+Publishers&rft.date=2014-05-14&rft_id=info%3Aoclcnum%2F858282101&rft.isbn=9781626186071&rft.aulast=Ohyama&rft.aufirst=Takuji&rft.au=Takahashi%2C+Yoshihiko&rft.au=Joh%2C+Toshio&rft.au=C.+Whitaker%2C+Andrew&rft.au=Nishiwaki%2C+Toshikazu&rft.au=Morohashi%2C+Keiko&rft.au=Watanabe%2C+Satoshi&rft.au=Shimojo%2C+Sayaka&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF林洪" class="citation book cs1 cs1-prop-interwiki-linked-name"><a href="https://zh.wikipedia.org/wiki/%E6%9E%97%E6%B4%AA_(%E5%AE%8B%E6%9C%9D%E9%80%B2%E5%A3%AB)" class="extiw" title="zh:林洪 (宋朝進士)">林洪</a> <span class="cs1-format">[in Chinese]</span>. <a class="external text" href="https://zh.wikisource.org/zh/%E5%B1%B1%E5%AE%B6%E6%B8%85%E4%BE%9B"><i>山家清供</i></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=%E5%B1%B1%E5%AE%B6%E6%B8%85%E4%BE%9B&rft.au=%E6%9E%97%E6%B4%AA&rft_id=https%3A%2F%2Fzh.wikisource.org%2Fzh%2F%25E5%25B1%25B1%25E5%25AE%25B6%25E6%25B8%2585%25E4%25BE%259B&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF浦江吴氏" class="citation book cs1">浦江吴氏. <a rel="nofollow" class="external text" href="http://ctext.org/wiki.pl?if=gb&chapter=150543&remap=gb"><i>浦江吳氏中饋錄</i></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=%E6%B5%A6%E6%B1%9F%E5%90%B3%E6%B0%8F%E4%B8%AD%E9%A5%8B%E9%8C%84&rft.au=%E6%B5%A6%E6%B1%9F%E5%90%B4%E6%B0%8F&rft_id=http%3A%2F%2Fctext.org%2Fwiki.pl%3Fif%3Dgb%26chapter%3D150543%26remap%3Dgb&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><a href="https://zh.wikipedia.org/wiki/%E9%86%AC" class="extiw" title="zh:醬">zh:醬</a></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFKurlansky2002" class="citation book cs1">Kurlansky, Mark (2002). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=kK7ec92n5x8C"><i>Salt: A world history</i></a>. New York: Walker and Co. p. 20. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8027-1373-5" title="Special:BookSources/978-0-8027-1373-5"><bdi>978-0-8027-1373-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Salt%3A+A+world+history&rft.place=New+York&rft.pages=20&rft.pub=Walker+and+Co.&rft.date=2002&rft.isbn=978-0-8027-1373-5&rft.aulast=Kurlansky&rft.aufirst=Mark&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DkK7ec92n5x8C&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-13"><span class="mw-cite-backlink"><b><a href="#cite_ref-13">^</a></b></span> <span class="reference-text"><a href="/wiki/Samuel_Wells_Williams" title="Samuel Wells Williams">Williams, Samuel Wells</a> (1848), <i>The Middle Kingdom: A Survey of the Geography, Government, Education, Social Life, Arts, Religion, &c. of the Chinese Empire and Its Inhabitants</i>, 2 vol. Wiley & Putnam</span> </li> <li id="cite_note-:13-14"><span class="mw-cite-backlink">^ <a href="#cite_ref-:13_14-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:13_14-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:13_14-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:13_14-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-:13_14-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-:13_14-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-:13_14-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-:13_14-7"><sup><i><b>h</b></i></sup></a> <a href="#cite_ref-:13_14-8"><sup><i><b>i</b></i></sup></a> <a href="#cite_ref-:13_14-9"><sup><i><b>j</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHosking2015" class="citation book cs1">Hosking, Richard (24 February 2015). <i>A dictionary of Japanese food : ingredients & culture</i>. Ishige, Naomichi. (First ed.). Tokyo, Japan: Tuttle Publishing. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781462903436" title="Special:BookSources/9781462903436"><bdi>9781462903436</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/876044632">876044632</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=A+dictionary+of+Japanese+food+%3A+ingredients+%26+culture&rft.place=Tokyo%2C+Japan&rft.edition=First&rft.pub=Tuttle+Publishing&rft.date=2015-02-24&rft_id=info%3Aoclcnum%2F876044632&rft.isbn=9781462903436&rft.aulast=Hosking&rft.aufirst=Richard&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWilson2010" class="citation book cs1">Wilson, Kathy (2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=GwpsVDKQcSUC"><i>Biotechnology and genetic engineering</i></a>. New York: Facts on File. p. 90. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8160-7784-7" title="Special:BookSources/978-0-8160-7784-7"><bdi>978-0-8160-7784-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Biotechnology+and+genetic+engineering&rft.place=New+York&rft.pages=90&rft.pub=Facts+on+File&rft.date=2010&rft.isbn=978-0-8160-7784-7&rft.aulast=Wilson&rft.aufirst=Kathy&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DGwpsVDKQcSUC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:02-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-:02_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:02_16-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFSugiuraSugiura2019" class="citation journal cs1">Sugiura, K.; Sugiura, M. (Fall 2019). "Soy Sauce Allergy". <i>Journal of the European Academy of Dermatology and Venereology</i>. <b>24</b> (7): <span class="nowrap">852–</span>855. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1468-3083.2009.03512.x">10.1111/j.1468-3083.2009.03512.x</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/19943834">19943834</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:26089906">26089906</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+the+European+Academy+of+Dermatology+and+Venereology&rft.atitle=Soy+Sauce+Allergy&rft.ssn=fall&rft.volume=24&rft.issue=7&rft.pages=%3Cspan+class%3D%22nowrap%22%3E852-%3C%2Fspan%3E855&rft.date=2019&rft_id=https%3A%2F%2Fapi.semanticscholar.org%2FCorpusID%3A26089906%23id-name%3DS2CID&rft_id=info%3Apmid%2F19943834&rft_id=info%3Adoi%2F10.1111%2Fj.1468-3083.2009.03512.x&rft.aulast=Sugiura&rft.aufirst=K.&rft.au=Sugiura%2C+M.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:3-17"><span class="mw-cite-backlink">^ <a href="#cite_ref-:3_17-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:3_17-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF강2006" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">강, 명기 (20 October 2006). <a rel="nofollow" class="external text" href="http://www.dailian.co.kr/news/view/47103"><bdi lang="ko">항암효과가 탁월한 우리의 구수한 된장</bdi></a> [Our flavourful doenjang with potent antitumor effect]. <i><a href="/w/index.php?title=Dailian&action=edit&redlink=1" class="new" title="Dailian (page does not exist)">Dailian</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ko.wikipedia.org/wiki/%EB%8D%B0%EC%9D%BC%EB%A6%AC%EC%95%88" class="extiw" title="ko:데일리안">ko</a>]</span></i> (in Korean)<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Dailian%3Cspan+class%3D%22noprint%22+style%3D%22font-size%3A85%25%3B+font-style%3A+normal%3B+%22%3E+%26%2391%3Bko%26%2393%3B%3C%2Fspan%3E&rft.atitle=%ED%95%AD%EC%95%94%ED%9A%A8%EA%B3%BC%EA%B0%80+%ED%83%81%EC%9B%94%ED%95%9C+%EC%9A%B0%EB%A6%AC%EC%9D%98+%EA%B5%AC%EC%88%98%ED%95%9C+%EB%90%9C%EC%9E%A5&rft.date=2006-10-20&rft.aulast=%EA%B0%95&rft.aufirst=%EB%AA%85%EA%B8%B0&rft_id=http%3A%2F%2Fwww.dailian.co.kr%2Fnews%2Fview%2F47103&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF황2013" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">황, 광해 (9 January 2013). <a rel="nofollow" class="external text" href="http://weekly.hankooki.com/lpage/coverstory/201301/wk20130109202047121180.htm"><bdi lang="ko">바람이 말리고 세월이 삭힌 깊은 맛</bdi></a> [Deep flavour, dried by wind and fermented by time]. <i>Weekly Hankook</i> (in Korean)<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Weekly+Hankook&rft.atitle=%EB%B0%94%EB%9E%8C%EC%9D%B4+%EB%A7%90%EB%A6%AC%EA%B3%A0+%EC%84%B8%EC%9B%94%EC%9D%B4+%EC%82%AD%ED%9E%8C+%EA%B9%8A%EC%9D%80+%EB%A7%9B&rft.date=2013-01-09&rft.aulast=%ED%99%A9&rft.aufirst=%EA%B4%91%ED%95%B4&rft_id=http%3A%2F%2Fweekly.hankooki.com%2Flpage%2Fcoverstory%2F201301%2Fwk20130109202047121180.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFKoo2004" class="citation news cs1">Koo, Chun-Sur (Spring 2004). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20161109223426/http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf">"Ganjang and Doenjang: Traditional Fermented Seasonings"</a> <span class="cs1-format">(PDF)</span>. <i><a href="/wiki/Koreana_(magazine)" title="Koreana (magazine)">Koreana</a></i>. Vol. 18, no. 1. <a href="/wiki/Korea_Foundation" title="Korea Foundation">Korea Foundation</a>. Archived from <a rel="nofollow" class="external text" href="http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 9 November 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Koreana&rft.atitle=Ganjang+and+Doenjang%3A+Traditional+Fermented+Seasonings&rft.ssn=spring&rft.volume=18&rft.issue=1&rft.date=2004&rft.aulast=Koo&rft.aufirst=Chun-Sur&rft_id=http%3A%2F%2Fkoreana.kf.or.kr%2Fpdf_file%2F2004%2F2004_SPRING_E062.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-20">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF신2015" class="citation news cs1 cs1-prop-script">신, 동민 (9 November 2015). <a rel="nofollow" class="external text" href="http://vip.mk.co.kr/news/view/21/20/1340065.html"><bdi lang="ko">행복을 부르는 맛 '간장'...집에서 만든 만능간장소스 하나면 OK</bdi></a> [Ganjang, the flavour that brings happiness... Home-made versatile ganjang sauce is all you need]. <i>Maekyung Economy</i>. No. 1831<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Maekyung+Economy&rft.atitle=%ED%96%89%EB%B3%B5%EC%9D%84+%EB%B6%80%EB%A5%B4%EB%8A%94+%EB%A7%9B+%27%EA%B0%84%EC%9E%A5%27...%EC%A7%91%EC%97%90%EC%84%9C+%EB%A7%8C%EB%93%A0+%EB%A7%8C%EB%8A%A5%EA%B0%84%EC%9E%A5%EC%86%8C%EC%8A%A4+%ED%95%98%EB%82%98%EB%A9%B4+OK&rft.issue=1831&rft.date=2015-11-09&rft.aulast=%EC%8B%A0&rft.aufirst=%EB%8F%99%EB%AF%BC&rft_id=http%3A%2F%2Fvip.mk.co.kr%2Fnews%2Fview%2F21%2F20%2F1340065.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:4-21"><span class="mw-cite-backlink">^ <a href="#cite_ref-:4_21-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:4_21-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF하2016" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">하, 상도 (11 January 2016). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160125232520/http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158"><bdi lang="ko">신라시대에 왕비 폐백품목에도 있었던 식품은?</bdi></a> [Guess what food was used for pyebaek ceremony of a Silla queen]. <i>Chosun pub</i> (in Korean). Archived from <a rel="nofollow" class="external text" href="http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158">the original</a> on 25 January 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Chosun+pub&rft.atitle=%EC%8B%A0%EB%9D%BC%EC%8B%9C%EB%8C%80%EC%97%90+%EC%99%95%EB%B9%84+%ED%8F%90%EB%B0%B1%ED%92%88%EB%AA%A9%EC%97%90%EB%8F%84+%EC%9E%88%EC%97%88%EB%8D%98+%EC%8B%9D%ED%92%88%EC%9D%80%3F&rft.date=2016-01-11&rft.aulast=%ED%95%98&rft.aufirst=%EC%83%81%EB%8F%84&rft_id=http%3A%2F%2Fpub.chosun.com%2Fclient%2Fnews%2Fviw.asp%3Fcate%3DC03%26mcate%3DM1006%26nNewsNumb%3D20160119157%26nidx%3D19158&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF김2012" class="citation news cs1 cs1-prop-script cs1-prop-foreign-lang-source">김, 성윤 (19 January 2012). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20150304183809/http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html"><bdi lang="ko">정월에 담근 장이 가장 맛있다는데...</bdi></a> [Jang tastes the best when made in the first month of the year (in the Lunar calendar)]. <i><a href="/wiki/The_Chosun_Ilbo" title="The Chosun Ilbo">The Chosun Ilbo</a></i> (in Korean). Archived from <a rel="nofollow" class="external text" href="http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html">the original</a> on 4 March 2015<span class="reference-accessdate">. Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Chosun+Ilbo&rft.atitle=%EC%A0%95%EC%9B%94%EC%97%90+%EB%8B%B4%EA%B7%BC+%EC%9E%A5%EC%9D%B4+%EA%B0%80%EC%9E%A5+%EB%A7%9B%EC%9E%88%EB%8B%A4%EB%8A%94%EB%8D%B0...&rft.date=2012-01-19&rft.aulast=%EA%B9%80&rft.aufirst=%EC%84%B1%EC%9C%A4&rft_id=http%3A%2F%2Ftravel.chosun.com%2Fsite%2Fdata%2Fhtml_dir%2F2012%2F01%2F18%2F2012011801485.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-23">^</a></b></span> <span class="reference-text">Adobo: The History Behind A National Favorite. Pepper Magazine.</span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text">Tanaka, p. 6.</span> </li> <li id="cite_note-25"><span class="mw-cite-backlink"><b><a href="#cite_ref-25">^</a></b></span> <span class="reference-text">Titsingh, Isaac. (1781). 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University of California Press. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-520-95344-4" title="Special:BookSources/978-0-520-95344-4"><bdi>978-0-520-95344-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Hakka+Cookbook%3A+Chinese+Soul+Food+from+around+the+World&rft.pub=University+of+California+Press&rft.date=2012-10-08&rft.isbn=978-0-520-95344-4&rft.aulast=Anusasananan&rft.aufirst=Linda+Lau&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DDP1fbX0SZncC%26dq%3Dmushroom%2Bdark%2Bsoy%2Brich%26pg%3DPA254&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:0-48"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_48-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_48-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation book cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.fzmq.gov.cn/xjwz/zwgk/zfxxgkzdgz/spypaq/spaqbz/202110/t20211009_4202552.htm"><i>GB 2717-2018 食品安全国家标准酱油</i></a> [<i>GB 2717-2018 National Food Safety Standard - Soy Sauce</i>] (in Chinese). State Administration for Market Regulation. 21 June 2018.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=GB+2717-2018+%E9%A3%9F%E5%93%81%E5%AE%89%E5%85%A8%E5%9B%BD%E5%AE%B6%E6%A0%87%E5%87%86+%E9%85%B1%E6%B2%B9&rft.pub=State+Administration+for+Market+Regulation&rft.date=2018-06-21&rft_id=http%3A%2F%2Fwww.fzmq.gov.cn%2Fxjwz%2Fzwgk%2Fzfxxgkzdgz%2Fspypaq%2Fspaqbz%2F202110%2Ft20211009_4202552.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-49"><span class="mw-cite-backlink"><b><a href="#cite_ref-49">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation book cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://www.cirs-reach.com/Uploads/file/20180428/1524879613_22618.pdf"><i>GB 2760-2014: 食品安全国家标准食品添加剂使用标准</i></a> [<i>GB 2760-2014 Food safety national standard—Standard on the use of food additives</i>] <span class="cs1-format">(PDF)</span> (in Chinese). 国家卫生和计划生育委员会.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=GB+2760-2014%3A+%E9%A3%9F%E5%93%81%E5%AE%89%E5%85%A8%E5%9B%BD%E5%AE%B6%E6%A0%87%E5%87%86+%E9%A3%9F%E5%93%81%E6%B7%BB%E5%8A%A0%E5%89%82%E4%BD%BF%E7%94%A8%E6%A0%87%E5%87%86&rft.pub=%E5%9B%BD%E5%AE%B6%E5%8D%AB%E7%94%9F%E5%92%8C%E8%AE%A1%E5%88%92%E7%94%9F%E8%82%B2%E5%A7%94%E5%91%98%E4%BC%9A&rft_id=https%3A%2F%2Fwww.cirs-reach.com%2FUploads%2Ffile%2F20180428%2F1524879613_22618.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFLiwanag2020" class="citation web cs1">Liwanag, M.A. (7 June 2020). <a rel="nofollow" class="external text" href="https://pinoybites.com/common-ingredients/filipino-soy-sauce-toyo/">"Filipino Soy Sauce"</a>. <i>Pinoy Bites</i><span class="reference-accessdate">. Retrieved <span class="nowrap">28 January</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Pinoy+Bites&rft.atitle=Filipino+Soy+Sauce&rft.date=2020-06-07&rft.aulast=Liwanag&rft.aufirst=M.A.&rft_id=https%3A%2F%2Fpinoybites.com%2Fcommon-ingredients%2Ffilipino-soy-sauce-toyo%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.clovegarden.com/ingred/bp_soysz.html">"Soy Sauce"</a>. <i>Clove Garden</i><span class="reference-accessdate">. Retrieved <span class="nowrap">28 January</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Clove+Garden&rft.atitle=Soy+Sauce&rft_id=http%3A%2F%2Fwww.clovegarden.com%2Fingred%2Fbp_soysz.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-52"><span class="mw-cite-backlink"><b><a href="#cite_ref-52">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://alohashoyu.com/about/">"About"</a>. Aloha Shoyu Company<span class="reference-accessdate">. Retrieved <span class="nowrap">7 August</span> 2019</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=About&rft.pub=Aloha+Shoyu+Company&rft_id=https%3A%2F%2Falohashoyu.com%2Fabout%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text">See discussion and references at Wiktionary: <i><a href="https://en.wiktionary.org/wiki/ketchup#Etymology" class="extiw" title="wikt:ketchup">ketchup</a></i>.</span> </li> <li id="cite_note-Soyinfo-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-Soyinfo_54-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWilliam_ShurtleffAkiko_Aoyagi2010" class="citation book cs1">William Shurtleff; Akiko Aoyagi (2010). <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_wUWmc4Tr-WUC"><i>History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010): Extensively Annotated Bibliography and Sourcebook</i></a>. Soyinfo Center. p. <a rel="nofollow" class="external text" href="https://archive.org/details/bub_gb_wUWmc4Tr-WUC/page/n536">537</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781928914303" title="Special:BookSources/9781928914303"><bdi>9781928914303</bdi></a><span class="reference-accessdate">. Retrieved <span class="nowrap">15 February</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=History+of+Soybeans+and+Soyfoods+in+Southeast+Asia+%2813th+Century+To+2010%29%3A+Extensively+Annotated+Bibliography+and+Sourcebook&rft.pages=537&rft.pub=Soyinfo+Center&rft.date=2010&rft.isbn=9781928914303&rft.au=William+Shurtleff&rft.au=Akiko+Aoyagi&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fbub_gb_wUWmc4Tr-WUC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:1-55"><span class="mw-cite-backlink">^ <a href="#cite_ref-:1_55-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:1_55-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFJapanese_Agricultural_Standard2015" class="citation web cs1 cs1-prop-foreign-lang-source"><a href="/wiki/Japanese_Agricultural_Standard" title="Japanese Agricultural Standard">Japanese Agricultural Standard</a> (3 December 2015). <a rel="nofollow" class="external text" href="https://www.maff.go.jp/j/jas/jas_kikaku/pdf/kikaku_syoyu_151203.pdf">"しょうゆの日本農林規格"</a> [JAS Standard for Soy Sauce] <span class="cs1-format">(PDF)</span>. <i>maff.go.jp</i> (in Japanese) (2015 ed.)<span class="reference-accessdate">. Retrieved <span class="nowrap">31 May</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=maff.go.jp&rft.atitle=%E3%81%97%E3%82%87%E3%81%86%E3%82%86%E3%81%AE%E6%97%A5%E6%9C%AC%E8%BE%B2%E6%9E%97%E8%A6%8F%E6%A0%BC&rft.date=2015-12-03&rft.au=Japanese+Agricultural+Standard&rft_id=https%3A%2F%2Fwww.maff.go.jp%2Fj%2Fjas%2Fjas_kikaku%2Fpdf%2Fkikaku_syoyu_151203.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-56">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.soysauce.or.jp/en/types-and-how-to-use-them">"Types and how to use them"</a>. <i>Soy Sauce Information Center</i><span class="reference-accessdate">. Retrieved <span class="nowrap">25 June</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Soy+Sauce+Information+Center&rft.atitle=Types+and+how+to+use+them&rft_id=https%3A%2F%2Fwww.soysauce.or.jp%2Fen%2Ftypes-and-how-to-use-them&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-57"><span class="mw-cite-backlink"><b><a href="#cite_ref-57">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://thechefdojo.com/what-is-shoyu/">"What is Shoyu? Definitive Guide to Japanese Soy Sauce"</a>. <i>The Chef Dojo</i>. 19 July 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">30 November</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Chef+Dojo&rft.atitle=What+is+Shoyu%3F+Definitive+Guide+to+Japanese+Soy+Sauce&rft.date=2020-07-19&rft_id=https%3A%2F%2Fthechefdojo.com%2Fwhat-is-shoyu%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-Steinkraus-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-Steinkraus_58-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFSteinkraus2004" class="citation book cs1">Steinkraus, Keith H., ed. (2004). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=WfjPq9dfTuMC&q=genen%20usujio&pg=PA22"><i>Industrialization of indigenous fermented foods</i></a> (Second ed.). Marcel Dekker. p. 22. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-4784-8" title="Special:BookSources/978-0-8247-4784-8"><bdi>978-0-8247-4784-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Industrialization+of+indigenous+fermented+foods&rft.pages=22&rft.edition=Second&rft.pub=Marcel+Dekker&rft.date=2004&rft.isbn=978-0-8247-4784-8&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DWfjPq9dfTuMC%26q%3Dgenen%2520usujio%26pg%3DPA22&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFWood1998" class="citation book cs1">Wood, Brian J. B., ed. (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=mKfpPwm5ceEC&pg=PA364"><i>Microbiology of fermented foods</i></a>. Vol. 1 (Second ed.). 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Retrieved <span class="nowrap">9 November</span> 2016</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.mfds.go.kr&rft.atitle=Food_Code%28No.2015-4_20150203%29&rft.date=2015-02-03&rft_id=http%3A%2F%2Fwww.mfds.go.kr%2Feng%2Feng%2Findex.do%3FnMenuCode%3D120%26page%3D2%26mode%3Dview%26boardSeq%3D69982&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-:foodcode2-61"><span class="mw-cite-backlink">^ <a href="#cite_ref-:foodcode2_61-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:foodcode2_61-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:foodcode2_61-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1 cs1-prop-script cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="http://www.foodsafetykorea.go.kr/popup/safefoodlife/food/foodRvlv/foodRvlvDetail.do?rvlv_no=54"><bdi lang="ko">식품공전 (제 5. 식품별 기준 및 규격 / 20. 장류)</bdi></a> [Food Code (Article 5. 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Uses of different types of ganjang.]. <i><a href="/wiki/The_Chosun_Ilbo" title="The Chosun Ilbo">The Chosun Ilbo</a></i> (in Korean). Archived from <a rel="nofollow" class="external text" href="http://food.chosun.com/site/data/html_dir/2014/04/01/2014040103539.html">the original</a> on 10 November 2016<span class="reference-accessdate">. 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Retrieved <span class="nowrap">16 July</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Tuoi+Tre%2C+Tien+Phong%2C+VietNamNet%2C+Lao+dong&rft.atitle=Soya+sauce+stirs+worry+and+discontentment+among+public&rft_id=http%3A%2F%2Fenglish.vietnamnet.vn%2Freports%2F2007%2F05%2F699774%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-80"><span class="mw-cite-backlink"><b><a href="#cite_ref-80">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREF(AFP)2007" class="citation web cs1">(AFP) (11 September 2007). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20100119040101/http://afp.google.com/article/ALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw">"Toxic soy sauce, chemical veggies — food scares hit Vietnam"</a>. 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Retrieved <span class="nowrap">16 July</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Toxic+soy+sauce%2C+chemical+veggies+%E2%80%94+food+scares+hit+Vietnam&rft.date=2007-09-11&rft.au=%28AFP%29&rft_id=http%3A%2F%2Fafp.google.com%2Farticle%2FALeqM5iiMrrBvLTLGX3P0uXmSqeT1Zjayw&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-81"><span class="mw-cite-backlink"><b><a href="#cite_ref-81">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.cancer.ca/en/prevention-and-screening/be-aware/cancer-myths-and-controversies/oyster-and-soy-sauce">"Oyster and soy sauce"</a>. Canadian Cancer Society<span class="reference-accessdate">. Retrieved <span class="nowrap">25 December</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Oyster+and+soy+sauce&rft.pub=Canadian+Cancer+Society&rft_id=http%3A%2F%2Fwww.cancer.ca%2Fen%2Fprevention-and-screening%2Fbe-aware%2Fcancer-myths-and-controversies%2Foyster-and-soy-sauce&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged November 2024">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-82"><span class="mw-cite-backlink"><b><a href="#cite_ref-82">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFCeliac_Disease_Foundation" class="citation web cs1">Celiac Disease Foundation. <a rel="nofollow" class="external text" href="http://celiac.org/index.php?option=com_content&view=article&id=16&Itemid=20">"Celiac Disease Foundation"</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Celiac+Disease+Foundation&rft.au=Celiac+Disease+Foundation&rft_id=http%3A%2F%2Fceliac.org%2Findex.php%3Foption%3Dcom_content%26view%3Darticle%26id%3D16%26Itemid%3D20&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-83"><span class="mw-cite-backlink"><b><a href="#cite_ref-83">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.soya.be/gluten-free-soy-sauce.php">"Does soy sauce contain gluten?"</a>. Soya.be<span class="reference-accessdate">. Retrieved <span class="nowrap">16 July</span> 2010</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Does+soy+sauce+contain+gluten%3F&rft.pub=Soya.be&rft_id=http%3A%2F%2Fwww.soya.be%2Fgluten-free-soy-sauce.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> <li id="cite_note-84"><span class="mw-cite-backlink"><b><a href="#cite_ref-84">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFReuter" class="citation journal cs1">Reuter; et al. "Evaluation of the allergenic potential of soy and wheat based seasonings". <i>Allergy</i>. <b>65</b> (supplement 92, abstract 842).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Allergy&rft.atitle=Evaluation+of+the+allergenic+potential+of+soy+and+wheat+based+seasonings&rft.volume=65&rft.issue=supplement+92%2C+abstract+842&rft.au=Reuter&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=42" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222" /><cite id="CITEREFHuangTeng2004" class="citation book cs1">Huang, T. C.; Teng, D. F. (2004). "Soy Sauce". <i>Handbook of Food and Beverage Fermentation Technology</i>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1201%2F9780203913550.ch29">10.1201/9780203913550.ch29</a> (inactive 12 November 2024). <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-8247-4780-0" title="Special:BookSources/978-0-8247-4780-0"><bdi>978-0-8247-4780-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Soy+Sauce&rft.btitle=Handbook+of+Food+and+Beverage+Fermentation+Technology&rft.date=2004&rft_id=info%3Adoi%2F10.1201%2F9780203913550.ch29&rft.isbn=978-0-8247-4780-0&rft.aulast=Huang&rft.aufirst=T.+C.&rft.au=Teng%2C+D.+F.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASoy+sauce" class="Z3988"></span><span class="cs1-maint citation-comment"><code class="cs1-code">{{<a href="/wiki/Template:Cite_book" title="Template:Cite book">cite book</a>}}</code>: CS1 maint: DOI inactive as of November 2024 (<a href="/wiki/Category:CS1_maint:_DOI_inactive_as_of_November_2024" title="Category:CS1 maint: DOI inactive as of November 2024">link</a>)</span>—on the production of soy sauce</li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Soy_sauce&action=edit&section=43" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" 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diseases">Diseases</a></li> <li><a href="/wiki/Soybean_meal" title="Soybean meal">Soybean meal</a></li> <li><a href="/wiki/Soybean_oil" title="Soybean oil">Soybean oil</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="9" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Soybean.USDA.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Soybean.USDA.jpg/80px-Soybean.USDA.jpg" decoding="async" width="80" height="119" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/82/Soybean.USDA.jpg/120px-Soybean.USDA.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/82/Soybean.USDA.jpg/160px-Soybean.USDA.jpg 2x" data-file-width="640" data-file-height="951" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soy-based<br />dishes</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_soy-based_foods" title="List of soy-based foods">List of soy-based foods</a></li> <li><a href="/wiki/Aburaage" class="mw-redirect" title="Aburaage">Aburaage</a></li> <li><a href="/wiki/Agedashi_tofu" class="mw-redirect" title="Agedashi tofu">Agedashi tofu</a></li> <li><a href="/wiki/Bai_ye" class="mw-redirect" title="Bai ye">Bai ye</a></li> <li><a href="/wiki/Douhua" title="Douhua">Douhua</a></li> <li><a href="/wiki/Dubu_kimchi" class="mw-redirect" title="Dubu kimchi">Dubu kimchi</a></li> <li><a href="/wiki/Edamame" title="Edamame">Edamame</a></li> <li><a href="/wiki/Hiyayakko" title="Hiyayakko">Hiyayakko</a></li> <li><a href="/wiki/Kongguksu" class="mw-redirect" title="Kongguksu">Kongguksu</a></li> <li><a href="/wiki/Kongnamul" class="mw-redirect" title="Kongnamul">Kongnamul</a></li> <li><a href="/wiki/Mapo_doufu" class="mw-redirect" title="Mapo doufu">Mapo doufu</a></li> <li><a href="/wiki/Miso_soup" title="Miso soup">Miso soup</a></li> <li><a href="/wiki/Sundubu_jjigae" class="mw-redirect" title="Sundubu jjigae">Sundubu jjigae</a></li> <li><a href="/wiki/Tahu_goreng" title="Tahu goreng">Tahu goreng</a></li> <li><a href="/wiki/Tofu_skin_roll" title="Tofu skin roll">Tofu skin roll</a></li> <li><a href="/wiki/Yong_tau_foo" title="Yong tau foo">Yong tau foo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Plant_milk" title="Plant milk">Plant milk</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Soy_milk" title="Soy milk">Soy milk</a></li> <li><a href="/wiki/Soy_yogurt" title="Soy yogurt">Soy yogurt</a></li> <li><a href="/wiki/Vegan_cheese" title="Vegan cheese">Vegan cheese</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_analogue" class="mw-redirect" title="Meat analogue">Meat analogues</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beanfeast" title="Beanfeast">Beanfeast</a></li> <li><a href="/wiki/Tempeh" title="Tempeh">Tempeh</a></li> <li><a href="/wiki/Textured_vegetable_protein" title="Textured vegetable protein">Textured vegetable protein</a></li> <li><a href="/wiki/Tofu" title="Tofu">Tofu</a></li> <li><a href="/wiki/Tofurkey" title="Tofurkey">Tofurkey</a></li> <li><a href="/wiki/Vegetarian_hot_dog" title="Vegetarian hot dog">Vegetarian hot dog</a></li> <li><a href="/wiki/Veggie_burger" title="Veggie burger">Veggie burger</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sauces and<br />condiments</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a class="mw-selflink selflink">Soy sauce</a> based</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ganjang" class="mw-redirect" title="Ganjang">Ganjang</a></li> <li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Sweet soy sauce</a></li> <li><a class="mw-selflink-fragment" href="#Japanese">Tamari</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki</a></li> <li>Tsuyu</li> <li>Yìn yóu</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Pastes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Doenjang" title="Doenjang">Doenjang</a></li> <li><a href="/wiki/Doubanjiang" title="Doubanjiang">Doubanjiang</a></li> <li><a href="/wiki/Miso" title="Miso">Miso</a></li> <li><a href="/wiki/Sweet_bean_sauce" class="mw-redirect" title="Sweet bean sauce">Sweet bean sauce</a></li> <li><a href="/wiki/Yellow_soybean_paste" title="Yellow soybean paste">Yellow soybean paste</a></li> <li><a href="/wiki/T%C6%B0%C6%A1ng" title="Tương">Tương</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fermented bean</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Akhuni" title="Akhuni">Akhuni</a></li> <li><a href="/wiki/Fermented_bean_curd" title="Fermented bean curd">Fermented bean curd</a></li> <li><a href="/wiki/Douchi" title="Douchi">Douchi</a></li> <li><a href="/wiki/Kinema" title="Kinema">Kinema</a></li> <li><a href="/wiki/Tauco" title="Tauco">Tauco</a></li> <li><a href="/wiki/Natt%C5%8D" title="Nattō">Nattō</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other foods</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Mamenori" title="Mamenori">Mamenori</a></li> <li><a href="/wiki/Mao_tofu" title="Mao tofu">Mao tofu</a></li> <li><a href="/wiki/Oncom" title="Oncom">Oncom</a></li> <li><a href="/wiki/Soybean#Flour" title="Soybean">Soy flour</a></li> <li><a href="/wiki/Soybean#Infant_formula" title="Soybean">Soy milk based infant formula</a></li> <li><a href="/wiki/Soy_nut" title="Soy nut">Soy nut</a></li> <li><a href="/wiki/Soy_pulp" class="mw-redirect" title="Soy pulp">Soy pulp</a></li> <li><a href="/wiki/Stinky_tofu" title="Stinky tofu">Stinky tofu</a></li> <li><a href="/wiki/Tofu_skin" title="Tofu skin">Tofu skin</a></li> <li><a href="/wiki/List_of_fermented_soy_products" title="List of fermented soy products">List of fermented soy products</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Biochemicals</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Phytoestrogens" class="mw-redirect" title="Phytoestrogens">Phytoestrogens</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Genistein" title="Genistein">Genistein</a></li> <li><a href="/wiki/Genistin" title="Genistin">Genistin</a></li> <li><a href="/wiki/Glycitein" title="Glycitein">Glycitein</a></li> <li><a href="/wiki/Glycitin" title="Glycitin">Glycitin</a></li> <li><a href="/wiki/Ononin" title="Ononin">Ononin</a></li> <li><a href="/wiki/Daidzein" title="Daidzein">Daidzein</a></li> <li><a href="/wiki/Equol" title="Equol">Equol</a> (metabolite)</li> <li><a href="/wiki/O-Desmethylangolensin" title="O-Desmethylangolensin">O-DMA</a> (metabolite)</li> <li><a href="/wiki/Daidzin" title="Daidzin">Daidzin</a> (leaves)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Globulins (proteins)</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/w/index.php?title=Beta-conglycinin&action=edit&redlink=1" class="new" title="Beta-conglycinin (page does not exist)">Beta-conglycinin</a></li> <li><a href="/w/index.php?title=Glycinin&action=edit&redlink=1" class="new" title="Glycinin (page does not exist)">Glycinin</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Phytohaemagglutinin" title="Phytohaemagglutinin">PHAs</a> (<a href="/wiki/Lectin" title="Lectin">lectins</a>)</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Soybean_agglutinin" title="Soybean agglutinin">Soybean agglutinin</a> (lectin)</li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Enzymes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beta-amylase" class="mw-redirect" title="Beta-amylase">Beta-amylase</a></li> <li><a href="/wiki/Lipoxygenase" title="Lipoxygenase">Lipoxygenase</a></li> <li><a href="/wiki/Cysteine_protease" title="Cysteine protease">Cysteine proteases</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Trypsin_inhibitor" title="Trypsin inhibitor">Trypsin inhibitors</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/w/index.php?title=Kunitz_inhibitor&action=edit&redlink=1" class="new" title="Kunitz inhibitor (page does not exist)">Kunitz inhibitor</a></li> <li><a href="/w/index.php?title=Bowman-Birk_inhibitor&action=edit&redlink=1" class="new" title="Bowman-Birk inhibitor (page does not exist)">Bowman-Birk inhibitor</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Soy_lecithin" class="mw-redirect" title="Soy lecithin">Soy lecithin</a> (mix of <a href="/wiki/Phospholipid" title="Phospholipid">Phospholipids</a>)</li> <li><a href="/wiki/Lunasin" title="Lunasin">Lunasin</a></li> <li><a href="/wiki/Unsaponifiable" class="mw-redirect" title="Unsaponifiable">Unsaponifiables</a> <ul><li><a href="/wiki/Tocopherol" title="Tocopherol">Tocopherols</a></li> <li><a href="/wiki/Sterols" class="mw-redirect" title="Sterols">Sterols</a></li></ul></li> <li><a href="/wiki/Antinutrient" title="Antinutrient">Antinutrients</a> <ul><li><a href="/wiki/Phytates" class="mw-redirect" title="Phytates">Phytates</a></li></ul></li> <li><a href="/wiki/Protease_Inhibitors" class="mw-redirect" title="Protease Inhibitors">Protease Inhibitors</a> <ul><li><a href="/wiki/Cystatin" title="Cystatin">Cystatins</a></li></ul></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Companies</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/8th_Continent" title="8th Continent">8th Continent</a></li> <li><a href="/wiki/Alpro" title="Alpro">Alpro</a></li> <li><a href="/wiki/Boca_Burger" title="Boca Burger">Boca Burger</a></li> <li><a href="/wiki/Gardenburger" title="Gardenburger">Gardenburger</a></li> <li><a href="/wiki/Kikkoman" title="Kikkoman">Kikkoman</a></li> <li><a href="/wiki/Morningstar_Farms" title="Morningstar Farms">Morningstar Farms</a></li> <li><a href="/wiki/Mr_Bean_(company)" title="Mr Bean (company)">Mr Bean</a></li> <li><a href="/wiki/Plamil_Foods" title="Plamil Foods">Plamil Foods</a></li> <li><a href="/wiki/Silk_(brand)" title="Silk (brand)">Silk</a></li> <li><a href="/wiki/So_Good_(soy_beverage)" class="mw-redirect" title="So Good (soy beverage)">So Good</a></li> <li><a href="/wiki/Tofutti" title="Tofutti">Tofutti</a></li> <li><a href="/wiki/Vitasoy" title="Vitasoy">Vitasoy</a></li> <li><a href="/wiki/Yamasa" title="Yamasa">Yamasa</a></li> <li><a href="/wiki/Yeo_Hiap_Seng" title="Yeo Hiap Seng">Yeo Hiap Seng</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><i><a href="/wiki/Diet_for_a_Small_Planet" title="Diet for a Small Planet">Diet for a Small Planet</a></i></li> <li><a href="/wiki/Kikkoman_Soy_Sauce_Museum" title="Kikkoman Soy Sauce Museum">Kikkoman Soy Sauce Museum</a></li> <li><a href="/wiki/William_Shurtleff" title="William Shurtleff">William Shurtleff</a> and <a href="/wiki/Akiko_Aoyagi" title="Akiko Aoyagi">Akiko Aoyagi</a></li> <li><a href="/wiki/Yuasa,_Wakayama" title="Yuasa, Wakayama">Yuasa</a>, artisan town of historic soy sauce distilleries</li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Soybeans" title="Category:Soybeans">Category: Soybeans</a></div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Condiments338" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Condiments" title="Template:Condiments"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Condiments" title="Template talk:Condiments"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Condiments" title="Special:EditPage/Template:Condiments"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Condiments338" style="font-size:114%;margin:0 4em"><a href="/wiki/Condiment" title="Condiment">Condiments</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><a href="/wiki/List_of_condiments" title="List of condiments">List of condiments</a></li> <li><a href="/wiki/Dip_(food)#List_of_common_dips" class="mw-redirect" title="Dip (food)">List of common dips</a></li> <li><a href="/wiki/List_of_syrups" title="List of syrups">List of syrups</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Sauces</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agre_dulce" class="mw-redirect" title="Agre dulce">Agre dulce</a></li> <li><a href="/wiki/Agrodolce" class="mw-redirect" title="Agrodolce">Agrodolce</a></li> <li><a href="/wiki/Aioli" title="Aioli">Aioli</a></li> <li><a href="/wiki/Barbecue_sauce" title="Barbecue sauce">Barbecue sauce</a></li> <li><a href="/wiki/Bigarade_sauce" title="Bigarade sauce">Bigarade sauce</a></li> <li><a href="/wiki/Brown_sauce" title="Brown sauce">Brown sauce</a></li> <li><a href="/wiki/Buffalo_sauce" class="mw-redirect" title="Buffalo sauce">Buffalo sauce</a></li> <li><a href="/wiki/Cheese_sauce" title="Cheese sauce">Cheese sauce</a> <ul><li><a href="/wiki/Alfredo_sauce" class="mw-redirect" title="Alfredo sauce">Alfredo sauce</a></li> <li><a href="/wiki/Caruso_sauce" title="Caruso sauce">Caruso sauce</a></li> <li><a href="/wiki/Cheddar_sauce" title="Cheddar sauce">Cheddar sauce</a></li> <li><a href="/wiki/Cheez_Whiz" title="Cheez Whiz">Cheez Whiz</a></li> <li><a href="/wiki/Fondue" title="Fondue">Fondue</a></li> <li><a href="/wiki/Mornay_sauce" title="Mornay sauce">Mornay sauce</a></li> <li><a href="/wiki/Nacho_cheese" class="mw-redirect" title="Nacho cheese">Nacho cheese</a></li></ul></li> <li><a href="/wiki/Chili_sauce_and_paste" title="Chili sauce and paste">Chili sauce</a></li> <li><a href="/wiki/Chimichurri" title="Chimichurri">Chimichurri</a></li> <li><a href="/wiki/Cocktail_sauce" title="Cocktail sauce">Cocktail sauce</a></li> <li><a href="/wiki/Colo-colo_(condiment)" title="Colo-colo (condiment)">Colo-colo</a></li> <li><a href="/wiki/Crema_(dairy_product)" title="Crema (dairy product)">Crema</a></li> <li><a href="/wiki/Caruru_(food)" title="Caruru (food)">Caruru</a></li> <li><a href="/wiki/Dabu-dabu" title="Dabu-dabu">Dabu-dabu</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a href="/wiki/Fritessaus" title="Fritessaus">Fritessaus</a></li> <li><a href="/wiki/Fry_sauce" title="Fry sauce">Fry sauce</a></li> <li><a href="/wiki/Garum" title="Garum">Garum</a></li> <li><a href="/wiki/Gastrique" title="Gastrique">Gastrique</a></li> <li><a href="/wiki/Gravy" title="Gravy">Gravy</a></li> <li><a href="/wiki/Hot_sauce" title="Hot sauce">Hot sauce</a></li> <li><a href="/wiki/Latik" title="Latik">Latik</a></li> <li><a href="/wiki/Khrenovina_sauce" title="Khrenovina sauce">Khrenovina</a></li> <li><a href="/wiki/Lechon_sauce" class="mw-redirect" title="Lechon sauce">Lechon sauce</a></li> <li><a href="/wiki/Marie_Rose_sauce" title="Marie Rose sauce">Marie Rose sauce</a></li> <li><a href="/wiki/Mayonnaise" title="Mayonnaise">Mayonnaise</a> <ul><li><a href="/wiki/Kewpie_(mayonnaise)" title="Kewpie (mayonnaise)">Kewpie</a></li> <li><a href="/wiki/Kielecki_Mayonnaise" title="Kielecki Mayonnaise">Kielecki</a></li> <li><a href="/wiki/Miracle_Whip" title="Miracle Whip">Miracle Whip</a></li></ul></li> <li><a href="/wiki/Mignonette_sauce" title="Mignonette sauce">Mignonette sauce</a></li> <li><a href="/wiki/Mild_sauce" title="Mild sauce">Mild sauce</a></li> <li><a href="/wiki/Monkey_gland_sauce" title="Monkey gland sauce">Monkey gland sauce</a></li> <li><a href="/wiki/Mujdei" title="Mujdei">Mujdei</a></li> <li><a href="/wiki/Mumbo_sauce" title="Mumbo sauce">Mumbo sauce</a></li> <li><a href="/wiki/Oyster_sauce" title="Oyster sauce">Oyster sauce</a></li> <li><a href="/wiki/Peanut_sauce" title="Peanut sauce">Peanut sauce</a></li> <li><a href="/wiki/Pear%C3%A0" title="Pearà">Pearà</a></li> <li><a href="/wiki/Pesto" title="Pesto">Pesto</a></li> <li><a href="/wiki/Pistou" title="Pistou">Pistou</a></li> <li><a href="/wiki/Remoulade" title="Remoulade">Remoulade</a></li> <li><a href="/wiki/Salsa_golf" title="Salsa golf">Salsa golf</a></li> <li><a href="/wiki/Salsa_verde" title="Salsa verde">Salsa verde</a></li> <li><a href="/wiki/Satsivi" title="Satsivi">Satsivi</a></li> <li><a href="/wiki/Steak_sauce" title="Steak sauce">Steak sauce</a></li> <li><a href="/wiki/Tartar_sauce" title="Tartar sauce">Tartar sauce</a></li> <li><a href="/wiki/Tatbila" title="Tatbila">Tatbila</a></li> <li><a href="/wiki/Teriyaki" title="Teriyaki">Teriyaki sauce</a></li> <li><a href="/wiki/Tiparos" title="Tiparos">Tiparos</a></li> <li><a href="/wiki/Tkemali" title="Tkemali">Tkemali</a></li> <li><a href="/wiki/Tomato_sauce" title="Tomato sauce">Tomato sauce</a></li> <li><a href="/wiki/Vincotto" title="Vincotto">Vincotto</a></li> <li><a href="/wiki/XO_sauce" title="XO sauce">XO sauce</a></li> <li><a href="/wiki/%C3%80_la_zingara" title="À la zingara">Zingara sauce</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Different_ketchup_in_a_plate_122425.jpg" class="mw-file-description" title="Condiments"><img alt="Condiments" src="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/128px-Different_ketchup_in_a_plate_122425.jpg" decoding="async" width="128" height="96" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/192px-Different_ketchup_in_a_plate_122425.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/00/Different_ketchup_in_a_plate_122425.jpg/256px-Different_ketchup_in_a_plate_122425.jpg 2x" data-file-width="3264" data-file-height="2448" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Dipping_sauce" title="Dipping sauce">Dips</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajika" title="Ajika">Ajika</a></li> <li><a href="/wiki/Baba_ghanoush" title="Baba ghanoush">Baba ghanoush</a></li> <li><a href="/wiki/Chile_con_queso" title="Chile con queso">Chile con queso</a></li> <li><a href="/wiki/Duck_sauce" title="Duck sauce">Duck sauce</a></li> <li><a href="/wiki/Duqqa" title="Duqqa">Duqqa</a></li> <li><a href="/wiki/Garlic_chive_flower_sauce" title="Garlic chive flower sauce">Garlic chive flower sauce</a></li> <li><a href="/wiki/Guacamole" title="Guacamole">Guacamole</a></li> <li><a href="/wiki/Hogao" title="Hogao">Hogao</a></li> <li><a href="/wiki/Honey_dill" title="Honey dill">Honey dill</a></li> <li><a href="/wiki/Hummus" title="Hummus">Hummus</a></li> <li><a href="/wiki/Muhammara" title="Muhammara">Muhammara</a></li> <li><a href="/wiki/Nam_chim" title="Nam chim">Nam chim</a></li> <li><a href="/wiki/Nam_phrik" title="Nam phrik">Nam phrik</a></li> <li><a href="/wiki/N%C6%B0%E1%BB%9Bc_ch%E1%BA%A5m" title="Nước chấm">Nước chấm</a></li> <li><a href="/wiki/Skyronnes" title="Skyronnes">Skyronnes</a></li> <li><a href="/wiki/Sweet_chili_sauce" title="Sweet chili sauce">Sweet chili sauce</a></li> <li><a href="/wiki/Toum" title="Toum">Toum</a></li> <li><a href="/wiki/Tzatziki" title="Tzatziki">Tzatziki</a></li> <li><a href="/wiki/Zhug" class="mw-redirect" title="Zhug">Zhug</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Pickles and <br />preserves</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amba_(condiment)" title="Amba (condiment)">Amba</a></li> <li><a href="/wiki/Atchara" title="Atchara">Atchara</a></li> <li><a href="/wiki/Cheong_(food)" title="Cheong (food)">Cheong</a></li> <li><a href="/wiki/Chutney" title="Chutney">Chutney</a> <ul><li><a href="/wiki/Green_mango_chutney" title="Green mango chutney">Green mango chutney</a></li></ul></li> <li><a href="/wiki/Curtido" title="Curtido">Curtido</a></li> <li><a href="/wiki/Encurtido" title="Encurtido">Encurtido</a></li> <li><a href="/wiki/Fruit_preserves" title="Fruit preserves">Fruit preserves</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Horseradish" title="Horseradish">Horseradish</a></li> <li><a href="/wiki/Ljutenica" class="mw-redirect" title="Ljutenica">Ljutenica</a></li> <li><a href="/wiki/Pepper_jelly" title="Pepper jelly">Pepper jelly</a></li> <li><a href="/wiki/Piccalilli" title="Piccalilli">Piccalilli</a></li> <li><a href="/wiki/Pickled_cucumber" title="Pickled cucumber">Pickled cucumber</a></li> <li><a href="/wiki/Pickled_fruit" title="Pickled fruit">Pickled fruit</a></li> <li><a href="/wiki/Relish" title="Relish">Relish</a> <ul><li><a href="/wiki/Chicago-style_relish" title="Chicago-style relish">Chicago-style relish</a></li></ul></li> <li><a href="/wiki/Sauerkraut" title="Sauerkraut">Sauerkraut</a></li> <li><a href="/wiki/Kimchi" title="Kimchi">Kimchi</a></li> <li><a href="/wiki/Sumbala" class="mw-redirect" title="Sumbala">Sumbala</a></li> <li><a href="/wiki/Taba_ng_talangka" title="Taba ng talangka">Taba ng talangka</a></li> <li><a href="/wiki/Tomato_jam" title="Tomato jam">Tomato jam</a></li> <li><a href="/wiki/Watermelon_rind_preserves" title="Watermelon rind preserves">Watermelon rind preserves</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spreads and pastes</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ajvar" title="Ajvar">Ajvar</a></li> <li><a href="/wiki/Anchovy_paste" title="Anchovy paste">Anchovy paste</a></li> <li><a href="/wiki/Bagoong" title="Bagoong">Bagoong</a></li> <li><a href="/wiki/Sal%C3%A7a" title="Salça">Biber salçası</a></li> <li><a href="/wiki/Beurre_Ma%C3%AEtre_d%27H%C3%B4tel" title="Beurre Maître d'Hôtel">Beurre Maître d'Hôtel</a></li> <li><a href="/wiki/Chili_paste" class="mw-redirect" title="Chili paste">Chili paste</a></li> <li><a href="/wiki/Chrain" title="Chrain">Chrain</a></li> <li><a href="/wiki/Coconut_jam" title="Coconut jam">Coconut jam</a></li> <li><a href="/wiki/Fish_paste" title="Fish paste">Fish paste</a></li> <li><a href="/wiki/Gochujang" title="Gochujang">Gochujang</a></li> <li><a href="/wiki/Liver_spread" title="Liver spread">Liver spread</a></li> <li><a href="/wiki/Kyopolou" title="Kyopolou">Kyopolou</a></li> <li><a href="/wiki/Maafe" class="mw-redirect" title="Maafe">Maafe</a></li> <li><a href="/wiki/Malidzano" title="Malidzano">Malidzano</a></li> <li><a href="/wiki/Meat_extract" title="Meat extract">Meat extract</a> <ul><li><a href="/wiki/Bovril" title="Bovril">Bovril</a></li></ul></li> <li><a href="/wiki/Murri_(condiment)" title="Murri (condiment)">Murri</a></li> <li><a href="/wiki/Nut_butter" title="Nut butter">Nut butter</a></li> <li><a href="/wiki/Palapa_(condiment)" title="Palapa (condiment)">Palapa</a></li> <li><a href="/wiki/Pindjur" title="Pindjur">Pindjur</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li></ul></li> <li><a href="/wiki/Sahawiq" title="Sahawiq">Sahawiq</a></li> <li><a href="/wiki/Tapai" title="Tapai">Tapai</a></li> <li><a href="/wiki/Wasabi#As_condiment" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yeast_extract" title="Yeast extract">Yeast extract</a> <ul><li><a href="/wiki/Marmite" title="Marmite">Marmite</a></li> <li><a href="/wiki/Vegemite" title="Vegemite">Vegemite</a></li></ul></li> <li><a href="/wiki/Zacusc%C4%83" title="Zacuscă">Zacuscă</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Oils and liquids</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chili_oil" title="Chili oil">Chili oil</a></li> <li><a href="/wiki/Halford_Leicestershire_Table_Sauce" title="Halford Leicestershire Table Sauce">Halford Leicestershire Table Sauce</a></li> <li><a href="/wiki/Mustard_oil" title="Mustard oil">Mustard oil</a></li> <li><a href="/wiki/Olive_oil" title="Olive oil">Olive oil</a></li> <li><a href="/wiki/Patis_(sauce)" class="mw-redirect" title="Patis (sauce)">Patis</a></li> <li><a href="/wiki/Perilla_oil" title="Perilla oil">Perilla oil</a></li> <li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a href="/wiki/Salmoriglio" title="Salmoriglio">Salmoriglio</a></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a class="mw-selflink selflink">Soy sauce</a> <ul><li><a href="/wiki/Soup_soy_sauce" title="Soup soy sauce">Soup soy sauce</a></li> <li><a href="/wiki/Sweet_soy_sauce" title="Sweet soy sauce">Sweet soy sauce</a></li> <li><a href="/wiki/Toyomansi" class="mw-redirect" title="Toyomansi">Toyomansi</a></li></ul></li> <li><a href="/wiki/Syrup" title="Syrup">Syrup</a></li> <li><a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a> <ul><li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu sauce</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Spices and powders</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/As%C3%ADn_tibuok" title="Asín tibuok">Asín tibuok</a></li> <li><a href="/wiki/Chipotle" title="Chipotle">Chipotle</a></li> <li><a href="/wiki/Crushed_red_pepper" title="Crushed red pepper">Crushed red pepper</a></li> <li><a href="/wiki/Gomashio" title="Gomashio">Gomashio</a></li> <li><a href="/wiki/MSG" class="mw-redirect" title="MSG">MSG</a></li> <li><a href="/wiki/Nutritional_yeast" title="Nutritional yeast">Nutritional yeast</a></li> <li><a href="/wiki/Paprika" title="Paprika">Paprika</a></li> <li><a href="/wiki/Popcorn_seasoning" title="Popcorn seasoning">Popcorn seasoning</a></li> <li><a href="/wiki/Salt_and_pepper" title="Salt and pepper">Salt and pepper</a></li> <li><a href="/wiki/Tekka" title="Tekka">Tekka</a></li> <li><a href="/wiki/Za%27atar" title="Za'atar">Za'atar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Salads</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carolina_style" title="Carolina style">Carolina style</a></li> <li><a href="/wiki/Coleslaw" title="Coleslaw">Coleslaw</a></li> <li><a href="/wiki/Kachumbari" title="Kachumbari">Kachumbari</a></li> <li><a href="/wiki/Kachumber" title="Kachumber">Kachumber</a></li> <li><a href="/wiki/Salsa_(Mexican_cuisine)" class="mw-redirect" title="Salsa (Mexican cuisine)">Salsa</a> <ul><li><a href="/wiki/Pico_de_gallo" title="Pico de gallo">Pico de gallo</a></li> <li><a href="/wiki/Salsa_criolla" title="Salsa criolla">Salsa criolla</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Salad_dressing" title="Salad dressing">Dressings</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blue_cheese_dressing" title="Blue cheese dressing">Blue cheese dressing</a></li> <li><a href="/wiki/French_dressing" title="French dressing">French dressing</a></li> <li><a href="/wiki/Ginger_dressing" title="Ginger dressing">Ginger dressing</a></li> <li><a href="/wiki/Green_goddess_dressing" title="Green goddess dressing">Green goddess dressing</a></li> <li><a href="/wiki/Italian_dressing" title="Italian dressing">Italian dressing</a></li> <li><a href="/wiki/Louis_dressing" title="Louis dressing">Louis dressing</a></li> <li><a href="/wiki/Mayfair_salad_dressing" title="Mayfair salad dressing">Mayfair salad dressing</a></li> <li><a href="/wiki/Ranch_dressing" title="Ranch dressing">Ranch dressing</a></li> <li><a href="/wiki/Russian_dressing" title="Russian dressing">Russian dressing</a></li> <li><a href="/wiki/Salad_cream" title="Salad cream">Salad cream</a></li> <li><a href="/wiki/Tahini_sauce" class="mw-redirect" title="Tahini sauce">Tahini</a></li> <li><a href="/wiki/Thousand_Island_dressing" title="Thousand Island dressing">Thousand Island</a></li> <li><a href="/wiki/Vinaigrette" title="Vinaigrette">Vinaigrette</a> <ul><li><a href="/wiki/Wafu_dressing" title="Wafu dressing">Wafu dressing</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Ketchup" title="Ketchup">Ketchups</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Banana_ketchup" title="Banana ketchup">Banana ketchup</a></li> <li><a href="/wiki/Curry_ketchup" title="Curry ketchup">Curry ketchup</a></li> <li><a href="/wiki/Fruit_ketchup" title="Fruit ketchup">Fruit ketchup</a></li> <li><a href="/wiki/Mushroom_ketchup" title="Mushroom ketchup">Mushroom ketchup</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Mustard_(condiment)" title="Mustard (condiment)">Mustards</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dijon_mustard" title="Dijon mustard">Dijon mustard</a></li> <li><a href="/wiki/Honey_mustard" class="mw-redirect" title="Honey mustard">Honey mustard</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Kasundi" title="Kasundi">Kasundi</a></li> <li><a href="/wiki/Mostarda" title="Mostarda">Mostarda</a></li> <li><a href="/wiki/Mustard_(condiment)#Spicy_brown/deli-style_mustard" title="Mustard (condiment)">Spicy brown mustard</a> <ul><li><a href="/wiki/Creole_mustard" title="Creole mustard">Creole mustard</a></li></ul></li> <li><a href="/wiki/Mustard_(condiment)#Sweet_mustard" title="Mustard (condiment)">Sweet mustard</a></li> <li><a href="/wiki/Tecuci" title="Tecuci">Tecuci mustard</a></li> <li><a href="/wiki/Tewkesbury_mustard" title="Tewkesbury mustard">Tewkesbury mustard</a></li> <li><a href="/wiki/Turun_sinappi" title="Turun sinappi">Turun sinappi</a></li> <li><a href="/wiki/Mustard_(condiment)#American/yellow_mustard" title="Mustard (condiment)">Yellow mustard</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Vinegar" title="Vinegar">Vinegars</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Apple_cider_vinegar" title="Apple cider vinegar">Apple cider vinegar</a></li> <li><a href="/wiki/Balsamic_vinegar" title="Balsamic vinegar">Balsamic vinegar</a> <ul><li><a href="/wiki/Balsamic_vinegar_of_Modena" title="Balsamic vinegar of Modena">Balsamic vinegar of Modena</a></li></ul></li> <li><a href="/wiki/Black_vinegar" title="Black vinegar">Black vinegar</a></li> <li><a href="/wiki/Kaong_palm_vinegar" title="Kaong palm vinegar">Kaong palm vinegar</a></li> <li><a href="/wiki/Malt_vinegar" class="mw-redirect" title="Malt vinegar">Malt vinegar</a></li> <li><a href="/wiki/Nipa_palm_vinegar" title="Nipa palm vinegar">Nipa palm vinegar</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_accompaniments_to_french_fries" title="List of accompaniments to french fries">Accompaniments to french fries</a></li> <li><a href="/wiki/List_of_brand_name_condiments" title="List of brand name condiments">Brand name condiments</a></li> <li><a href="/wiki/List_of_chutneys" title="List of chutneys">Chutneys</a></li> <li><a href="/wiki/Fish_paste#Traditional_pastes" title="Fish paste">Fish pastes</a></li> <li><a href="/wiki/List_of_fish_sauces" title="List of fish sauces">Fish sauces</a></li> <li><a href="/wiki/List_of_Indian_condiments" title="List of Indian condiments">Indian condiments</a></li> <li><a href="/wiki/List_of_Indonesian_condiments" title="List of Indonesian condiments">Indonesian condiments</a></li> <li><a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Japanese condiments</a></li> <li><a href="/wiki/List_of_mayonnaises" title="List of mayonnaises">Mayonnaises</a></li> <li><a href="/wiki/List_of_mustard_brands" title="List of mustard brands">Mustard brands</a></li> <li><a href="/wiki/List_of_hot_sauces" title="List of hot sauces">Hot sauces</a></li> <li><a href="/wiki/List_of_Pakistani_condiments" title="List of Pakistani condiments">Pakistani condiments</a></li> <li><a href="/wiki/Philippine_condiments" title="Philippine condiments">Philippine condiments</a></li> <li><a href="/wiki/List_of_pickled_foods" title="List of pickled foods">Pickled foods</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Accoutrements</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cruet-stand" title="Cruet-stand">Cruet-stand</a></li> <li><a href="/wiki/Sachet_(scented_bag)" class="mw-redirect" title="Sachet (scented bag)">Sachet</a></li> <li><a href="/wiki/Salt_and_pepper_shakers" title="Salt and pepper shakers">Salt and pepper shakers</a></li> <li><a href="/wiki/Squeeze_bottle" title="Squeeze bottle">Squeeze bottle</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235" /></div><div role="navigation" class="navbox" aria-labelledby="Japanese_food_and_drink486" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374" /><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231" /><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Japanese_food_and_drink" title="Template:Japanese food and drink"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Japanese_food_and_drink" title="Template talk:Japanese food and drink"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Japanese_food_and_drink" title="Special:EditPage/Template:Japanese food and drink"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Japanese_food_and_drink486" style="font-size:114%;margin:0 4em"><a href="/wiki/Japanese_cuisine" title="Japanese cuisine">Japanese food and drink</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Shushoku</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_rice" title="Japanese rice">Rice</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chahan_(dish)" title="Chahan (dish)">Chahan</a></li> <li><a href="/wiki/Japanese_curry" title="Japanese curry">Curry</a> <ul><li><a href="/wiki/Katsu_curry" title="Katsu curry">Katsu curry</a></li></ul></li> <li><a href="/wiki/Glutinous_rice" title="Glutinous rice">Glutinous</a></li> <li><a href="/wiki/Germinated_brown_rice" title="Germinated brown rice">Hatsuga genmai</a></li> <li><a href="/wiki/Congee" title="Congee">Kayu</a></li> <li><a href="/wiki/Donburi" title="Donburi">Donmono</a> <ul><li><a href="/wiki/Ch%C5%ABkadon" title="Chūkadon">Chūkadon</a></li> <li><a href="/wiki/Gy%C5%ABdon" title="Gyūdon">Gyūdon</a></li> <li><a href="/wiki/Katsudon" title="Katsudon">Katsudon</a></li> <li><a href="/wiki/Oyakodon" title="Oyakodon">Oyakodon</a></li> <li><a href="/wiki/Tekkadon" title="Tekkadon">Tekkadon</a></li> <li><a href="/wiki/Tenshindon" title="Tenshindon">Tenshindon</a></li> <li><a href="/wiki/Unadon" title="Unadon">Unadon</a></li></ul></li> <li><a href="/wiki/Hayashi_rice" title="Hayashi rice">Hayashi rice</a></li> <li><a href="/wiki/Okowa" title="Okowa">Okowa</a></li> <li><a href="/wiki/Onigiri" title="Onigiri">Onigiri</a> <ul><li><a href="/wiki/Tenmusu" title="Tenmusu">Tenmusu</a></li></ul></li> <li><a href="/wiki/Omurice" title="Omurice">Omurice</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a> <ul><li><a href="/wiki/History_of_sushi" title="History of sushi">History</a></li> <li><a href="/wiki/Sustainable_sushi" title="Sustainable sushi">Sustainable</a></li></ul></li> <li><a href="/wiki/Red_bean_rice" title="Red bean rice">Sekihan</a></li> <li><a href="/wiki/Takikomi_gohan" title="Takikomi gohan">Takikomi</a></li> <li><a href="/wiki/Zosui" title="Zosui">Zosui</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Japanese_noodles" title="Japanese noodles">Noodles</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cellophane_noodles#Japan" title="Cellophane noodles">Harusame</a></li> <li><a href="/wiki/Hiyamugi" title="Hiyamugi">Hiyamugi</a></li> <li><a href="/wiki/Hiyashi_ch%C5%ABka" title="Hiyashi chūka">Hiyashi chūka</a></li> <li><a href="/wiki/Ramen" title="Ramen">Ramen</a> <ul><li><a href="/wiki/Champon" title="Champon">Champon</a></li> <li><a href="/wiki/Kagoshima_ramen" title="Kagoshima ramen">Kagoshima</a></li> <li><a href="/wiki/Muroran_curry_ramen" title="Muroran curry ramen">Muroran curry</a></li> <li><a href="/wiki/Dandan_noodles#Related_dishes" title="Dandan noodles">Tantan-men</a></li> <li><a href="/wiki/Tonkotsu_ramen" title="Tonkotsu ramen">Tonkotsu</a></li> <li><a href="/wiki/Tsukemen" title="Tsukemen">Tsukemen</a></li></ul></li> <li><a href="/wiki/Shirataki_noodles" title="Shirataki noodles">Shirataki</a></li> <li><a href="/wiki/Soba" title="Soba">Soba</a></li> <li><a href="/wiki/Okinawa_soba" title="Okinawa soba">Okinawa soba</a> <ul><li><a href="/wiki/Soki" title="Soki">Soki</a></li></ul></li> <li><a href="/wiki/S%C5%8Dmen" title="Sōmen">Sōmen</a> <ul><li><a href="/wiki/S%C5%8Dmen_salad" title="Sōmen salad">Salad</a></li></ul></li> <li><a href="/wiki/Udon" title="Udon">Udon</a> <ul><li><a href="/wiki/Yaki_udon" title="Yaki udon">Yakiudon</a></li></ul></li> <li><a href="/wiki/Yakisoba" title="Yakisoba">Yakisoba</a></li> <li><a href="/wiki/H%C5%8Dt%C5%8D" title="Hōtō">Hōtō</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Konamono</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Monjayaki" title="Monjayaki">Monjayaki</a></li> <li><a href="/wiki/Okonomiyaki" title="Okonomiyaki">Okonomiyaki</a> <ul><li><a href="/wiki/Hirayachi" class="mw-redirect" title="Hirayachi">Hirayachi</a></li></ul></li> <li><a href="/wiki/Takoyaki" title="Takoyaki">Takoyaki</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Bread</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anpan" title="Anpan">Anpan</a></li> <li><a href="/wiki/Curry_bread" title="Curry bread">Curry</a></li> <li><a href="/wiki/Melonpan" title="Melonpan">Melonpan</a></li> <li><a href="/wiki/Japanese_milk_bread" title="Japanese milk bread">Milk bread</a></li> <li><a href="/wiki/Water_roux" class="mw-redirect" title="Water roux">Yudane</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Okazu" title="Okazu">Okazu</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Agedashi_d%C5%8Dfu" title="Agedashi dōfu">Agedashi dōfu</a></li> <li>Agemono <ul><li><a href="/wiki/Furai" title="Furai">Furai</a></li> <li><a href="/wiki/Karaage" title="Karaage">Karaage</a></li> <li><a href="/wiki/Korokke" title="Korokke">Korokke</a></li> <li><a href="/wiki/Kushikatsu" title="Kushikatsu">Kushikatsu</a></li> <li><a href="/wiki/Satsuma-age" title="Satsuma-age">Satsuma-age</a></li> <li><a href="/wiki/Tempura" title="Tempura">Tempura</a></li></ul></li> <li><a href="/wiki/Chawanmushi" title="Chawanmushi">Chawanmushi</a></li> <li><a href="/wiki/Gari_(ginger)" title="Gari (ginger)">Gari</a></li> <li><a href="/wiki/Jiaozi#Gyōza" title="Jiaozi">Gyōza</a></li> <li><a href="/wiki/Kakuni" title="Kakuni">Kakuni</a></li> <li><a href="/wiki/Nabemono" title="Nabemono">Nabemono</a></li> <li><a href="/wiki/Namasu_(Food)" class="mw-redirect" title="Namasu (Food)">Namasu</a></li> <li><a href="/wiki/Natt%C5%8D" title="Nattō">Nattō</a></li> <li><a href="/wiki/Nikujaga" title="Nikujaga">Nikujaga</a></li> <li><a href="/wiki/Oden" title="Oden">Oden</a></li> <li><a href="/wiki/Onsen_tamago" title="Onsen tamago">Onsen tamago</a></li> <li><a href="/wiki/Sashimi" title="Sashimi">Sashimi</a> <ul><li><a href="/wiki/Fugu" title="Fugu">Fugusashi</a></li></ul></li> <li><a href="/wiki/Shabu-shabu" title="Shabu-shabu">Shabu-shabu</a></li> <li><a href="/wiki/Shiokara" title="Shiokara">Shiokara</a></li> <li><a href="/wiki/Sukiyaki" title="Sukiyaki">Sukiyaki</a></li> <li><a href="/wiki/Tamagoyaki" title="Tamagoyaki">Tamagoyaki</a></li> <li><a href="/wiki/Tokoroten" title="Tokoroten">Tokoroten</a></li> <li><a href="/wiki/Tonkatsu" title="Tonkatsu">Tonkatsu</a></li> <li><a href="/wiki/Tororo_(food)" title="Tororo (food)">Tororo</a></li> <li><a href="/wiki/Tsukemono" title="Tsukemono">Tsukemono</a> <ul><li><a href="/wiki/Nukazuke" title="Nukazuke">Nukazuke</a></li> <li><a href="/wiki/Takuan" title="Takuan">Takuan</a></li></ul></li> <li><a href="/wiki/Tsukudani" title="Tsukudani">Tsukudani</a></li> <li><a href="/wiki/Tsukune" title="Tsukune">Tsukune</a></li> <li><a href="/wiki/Yakiniku" title="Yakiniku">Yakiniku</a></li> <li><a href="/wiki/Yakitori" title="Yakitori">Yakitori</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soup<br />(<a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Shirumono</a>)</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Butajiru" title="Butajiru">Butajiru</a></li> <li><a href="/wiki/Kenchin-jiru" title="Kenchin-jiru">Kenchin-jiru</a></li> <li><a href="/wiki/Miso_soup" title="Miso soup">Miso soup</a></li> <li><a href="/wiki/Suimono" class="mw-redirect" title="Suimono">Suimono</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E5%90%B8%E3%81%84%E7%89%A9" class="extiw" title="ja:吸い物">ja</a>]</span></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Set menu</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bento" title="Bento">Bento</a> <ul><li><a href="/wiki/Ekiben" title="Ekiben">Ekiben</a></li> <li><a href="/wiki/Kyaraben" title="Kyaraben">Kyaraben</a></li> <li><a href="/wiki/Makunouchi" title="Makunouchi">Makunouchi</a></li> <li><a href="/wiki/Wappameshi" title="Wappameshi">Wappameshi</a></li></ul></li> <li><a href="/wiki/Honzen-ry%C5%8Dri" title="Honzen-ryōri">Honzen-ryōri</a></li> <li><a href="/wiki/J%C5%ABbako" title="Jūbako">Jūbako</a></li> <li><a href="/wiki/Kaiseki" title="Kaiseki">Kaiseki</a></li> <li><a href="/wiki/Osechi" title="Osechi">Osechi</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Beverages</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%">Alcoholic beverage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sake" title="Sake">Sake</a> <ul><li><a href="/wiki/Amazake" title="Amazake">Amazake</a></li> <li><a href="/wiki/Nigori" title="Nigori">Nigori</a></li> <li><a href="/wiki/Toso" title="Toso">Toso</a></li></ul></li> <li><a href="/wiki/Sh%C5%8Dch%C5%AB" title="Shōchū">Shōchū</a> <ul><li><a href="/wiki/Awamori" title="Awamori">Awamori</a></li> <li><a href="/wiki/Habushu" title="Habushu">Habushu</a></li> <li><a href="/wiki/Umeshu" title="Umeshu">Umeshu</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Tea</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Green_tea#Japan" title="Green tea">Green tea</a> <ul><li><a href="/wiki/History_of_tea_in_Japan" title="History of tea in Japan">History</a></li> <li><a href="/wiki/Bancha" title="Bancha">Bancha</a></li> <li><a href="/wiki/Gyokuro" title="Gyokuro">Gyokuro</a></li> <li><a href="/wiki/H%C5%8Djicha" title="Hōjicha">Hōjicha</a></li> <li><a href="/wiki/Kabuse_tea" class="mw-redirect" title="Kabuse tea">Kabuse</a></li> <li><a href="/wiki/Kukicha" title="Kukicha">Kukicha</a></li> <li><a href="/wiki/Matcha" title="Matcha">Matcha</a></li> <li><a href="/wiki/Sencha" title="Sencha">Sencha</a></li> <li><a href="/wiki/Uji_tea" title="Uji tea">Uji</a></li></ul></li> <li>Herbal tea <ul><li><a href="/wiki/Genmaicha" title="Genmaicha">Genmaicha</a></li> <li><a href="/wiki/Buckwheat_tea" title="Buckwheat tea">Sobacha</a></li> <li><a href="/wiki/Kelp_tea" title="Kelp tea">Kombu-cha</a></li> <li><a href="/wiki/Barley_tea" title="Barley tea">Mugicha</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Soft drinks</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ramune" title="Ramune">Ramune</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Products</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/C.C._Lemon" title="C.C. Lemon">C.C. Lemon</a></li> <li><a href="/wiki/Calpis" title="Calpis">Calpis</a></li> <li><a href="/wiki/Canned_coffee" title="Canned coffee">Canned coffee</a> <ul><li><a href="/wiki/Boss_Coffee" title="Boss Coffee">Boss</a></li> <li><a href="/wiki/Georgia_(coffee)" title="Georgia (coffee)">Georgia</a></li></ul></li> <li>Energy drink <ul><li><a href="/wiki/Lipovitan" title="Lipovitan">Lipovitan</a></li> <li><a href="/wiki/Oronamin_C" title="Oronamin C">Oronamin C</a></li></ul></li> <li>Sports drink <ul><li><a href="/wiki/Aquarius_(beverage)" class="mw-redirect" title="Aquarius (beverage)">Aquarius</a></li> <li><a href="/wiki/Pocari_Sweat" title="Pocari Sweat">Pocari Sweat</a></li></ul></li> <li><a href="/wiki/Yakult" title="Yakult">Yakult</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_Japanese_snacks" title="List of Japanese snacks">Snacks</a> /<br /> <a href="/wiki/List_of_Japanese_desserts_and_sweets" title="List of Japanese desserts and sweets">sweets</a>/<br /> <a href="/wiki/Wagashi" title="Wagashi">Wagashi</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Amanatt%C5%8D" title="Amanattō">Amanattō</a></li> <li><a href="/wiki/Botan_Rice_Candy" title="Botan Rice Candy">Botan Rice Candy</a></li> <li><a href="/wiki/Daifuku" title="Daifuku">Daifuku</a></li> <li><a href="/wiki/Dango" title="Dango">Dango</a> <ul><li><a href="/wiki/Chichi_dango" title="Chichi dango">Chichi</a></li> <li><a href="/wiki/Kibi_dango_(millet_dumpling)" title="Kibi dango (millet dumpling)">Kibi</a></li></ul></li> <li><a href="/wiki/Dorayaki" title="Dorayaki">Dorayaki</a></li> <li><a href="/wiki/Karukan" title="Karukan">Karukan</a></li> <li><a href="/wiki/Konpeit%C5%8D" title="Konpeitō">Konpeitō</a></li> <li><a href="/wiki/Manj%C5%AB" title="Manjū">Manjū</a></li> <li><a href="/wiki/Mochi" title="Mochi">Mochi</a> <ul><li><a href="/wiki/Agemochi" title="Agemochi">Agemochi</a></li> <li><a href="/wiki/Goheimochi" title="Goheimochi">Goheimochi</a></li> <li><a href="/wiki/Kankoro_Mochi" class="mw-redirect" title="Kankoro Mochi">Kankoro</a></li> <li><a href="/wiki/Kuzumochi" title="Kuzumochi">Kuzumochi</a></li> <li><a href="/wiki/Zunda-mochi" title="Zunda-mochi">Zunda-mochi</a></li></ul></li> <li><a href="/wiki/Senbei" title="Senbei">Senbei</a> <ul><li><a href="/wiki/Arare_(food)" title="Arare (food)">Arare</a></li></ul></li> <li><a href="/wiki/Shiruko" title="Shiruko">Shiruko</a></li> <li><a href="/wiki/Taiyaki" title="Taiyaki">Taiyaki</a></li> <li><a href="/wiki/Uir%C5%8D" title="Uirō">Uirō</a></li> <li><a href="/wiki/Warabimochi" title="Warabimochi">Warabimochi</a></li> <li><a href="/wiki/Y%C5%8Dkan" title="Yōkan">Yōkan</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fruits</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Square_watermelon" title="Square watermelon">Square watermelon</a></li> <li><a href="/wiki/Yubari_King" title="Yubari King">Yubari King</a></li> <li><a href="/wiki/Ruby_Roman" title="Ruby Roman">Ruby Roman</a></li> <li><a href="/wiki/Shine_Muscat" title="Shine Muscat">Shine Muscat</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ingredients /<br /> <a href="/wiki/List_of_Japanese_condiments" title="List of Japanese condiments">Condiments</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Red_bean_paste" title="Red bean paste">Anko</a></li> <li><a href="/wiki/Green_laver" title="Green laver">Aonori</a></li> <li><a href="/wiki/Bamboo_shoot" title="Bamboo shoot">Bamboo shoot</a></li> <li><a href="/wiki/Beni_sh%C5%8Dga" title="Beni shōga">Beni shōga</a></li> <li><a href="/wiki/Arctium_lappa#Uses" title="Arctium lappa">Burdock</a></li> <li><a href="/wiki/Daikon" title="Daikon">Daikon</a> <ul><li><a href="/wiki/Sakurajima_radish" title="Sakurajima radish">Sakurajima</a></li></ul></li> <li><a href="/wiki/Dashi" title="Dashi">Dashi</a></li> <li>Fish <ul><li><a href="/wiki/Kamaboko" title="Kamaboko">Kamaboko</a></li> <li><a href="/wiki/Pollock_roe" title="Pollock roe">Mentaiko / tarako</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Tobiko" title="Tobiko">Tobiko</a></li></ul></li> <li><a href="/wiki/Hijiki" title="Hijiki">Hijiki</a></li> <li><a href="/wiki/Kanzuri" title="Kanzuri">Kanzuri</a></li> <li><a href="/wiki/Karashi" title="Karashi">Karashi</a></li> <li><a href="/wiki/Katsuobushi" title="Katsuobushi">Katsuobushi</a></li> <li><a href="/wiki/Kombu" title="Kombu">Kombu</a></li> <li><a href="/wiki/Konjac" class="mw-redirect" title="Konjac">Konnyaku</a></li> <li><a href="/wiki/Kuromitsu" title="Kuromitsu">Kuromitsu</a></li> <li><a href="/wiki/Kudzu_powder" title="Kudzu powder">Kuzuko</a></li> <li><a href="/wiki/Mayonnaise#Japan" title="Mayonnaise">Mayonnaise</a></li> <li><a href="/wiki/Menma" title="Menma">Menma</a></li> <li><a href="/wiki/Mirin" title="Mirin">Mirin</a></li> <li><a href="/wiki/Miso" title="Miso">Miso</a></li> <li><a href="/wiki/Monosodium_glutamate" title="Monosodium glutamate">MSG</a></li> <li>Mushrooms <ul><li><a href="/wiki/Flammulina_filiformis" title="Flammulina filiformis">Enokitake</a></li> <li><a href="/wiki/Matsutake" title="Matsutake">Matsutake</a></li> <li><a href="/wiki/Shiitake" title="Shiitake">Shiitake</a></li></ul></li> <li><a href="/wiki/Myoga" title="Myoga">Myoga</a></li> <li><a href="/wiki/Nori" title="Nori">Nori</a></li> <li><a href="/wiki/Sake_kasu" title="Sake kasu">Sake kasu</a></li> <li><a href="/wiki/Bread_crumbs#Panko" class="mw-redirect" title="Bread crumbs">Panko</a></li> <li><a href="/wiki/Zanthoxylum_piperitum#Japanese_cuisine" title="Zanthoxylum piperitum">Sansyō</a></li> <li>Sauce <ul><li><a href="/wiki/Ponzu" title="Ponzu">Ponzu</a></li> <li><a class="mw-selflink selflink">Soy</a></li> <li><a href="/wiki/Tare_sauce" title="Tare sauce">Tare</a></li> <li><a href="/wiki/Tonkatsu_sauce" title="Tonkatsu sauce">Tonkatsu</a></li> <li><a href="/wiki/Worcestershire_sauce#Japan" title="Worcestershire sauce">Worcestershire</a></li></ul></li> <li><a href="/wiki/Sesame_oil" title="Sesame oil">Sesame oil</a></li> <li><a href="/wiki/Shichimi" title="Shichimi">Shichimi</a></li> <li><a href="/wiki/Shiso" title="Shiso">Shiso</a></li> <li><a href="/wiki/Tenkasu" title="Tenkasu">Tenkasu</a></li> <li><a href="/wiki/Tofu" title="Tofu">Tofu</a></li> <li><a href="/wiki/Umeboshi" title="Umeboshi">Umeboshi</a></li> <li><a href="/wiki/Wasabi" title="Wasabi">Wasabi</a></li> <li><a href="/wiki/Yuzu" title="Yuzu">Yuzu</a> <ul><li><a href="/wiki/Yuzu_kosh%C5%8D" title="Yuzu koshō">Yuzu koshō</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_Japanese_cooking_utensils" title="List of Japanese cooking utensils">Utensils</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chawan" title="Chawan">Chawan</a></li> <li><a href="/wiki/Chopsticks" title="Chopsticks">Chopsticks</a></li> <li><a href="/wiki/Japanese_kitchen_knife" title="Japanese kitchen knife">Kitchen knife</a> <ul><li><a href="/wiki/Deba_b%C5%8Dch%C5%8D" title="Deba bōchō">Deba bōchō</a></li> <li><a href="/wiki/Chef%27s_knife" title="Chef's knife">Gyuto</a></li> <li><a href="/wiki/Maguro_b%C5%8Dch%C5%8D" title="Maguro bōchō">Maguro bōchō</a></li> <li><a href="/wiki/Nakiri_b%C5%8Dch%C5%8D" title="Nakiri bōchō">Nakiri bōchō</a></li> <li><a href="/wiki/Santoku" title="Santoku">Santoku</a></li> <li><a href="/wiki/Sashimi_b%C5%8Dch%C5%8D" title="Sashimi bōchō">Sashimi bōchō</a></li> <li><a href="/wiki/Usuba_b%C5%8Dch%C5%8D" title="Usuba bōchō">Usuba bōchō</a></li> <li><a href="/wiki/Yanagi_ba" title="Yanagi ba">Yanagi ba</a></li></ul></li> <li><a href="/wiki/Rice_cooker" title="Rice cooker">Rice cooker</a></li> <li><a href="/wiki/Shamoji" class="mw-redirect" title="Shamoji">Shamoji</a></li> <li><a href="/wiki/Suribachi" title="Suribachi">Suribachi</a></li> <li><a href="/wiki/Zaru" title="Zaru">Zaru</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Lists</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_Japanese_dishes" title="List of Japanese dishes">Dishes</a> <ul><li><a href="/wiki/List_of_ramen_dishes" title="List of ramen dishes">Ramen</a></li> <li><a href="/wiki/List_of_Japanese_soups_and_stews" title="List of Japanese soups and stews">Soups and stews</a></li></ul></li> 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