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Soy sauce – East Asian liquid condiment: Difference between revisions
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Soy sauce (sometimes called soya sauce in British English[1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[2] It is recognized for its pronounced umami taste. | |||
Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China.[3][4][5][6] Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. | |||
https://amzn.to/46LeCJa | https://amzn.to/46LeCJa | ||
https://m.media-amazon.com/images/I/71jLFXVr08L._AC_SY550_.jpg | https://m.media-amazon.com/images/I/71jLFXVr08L._AC_SY550_.jpg | ||
[[Category:Condiments]] | [[Category:Condiments]] | ||
Latest revision as of 14:02, 5 December 2023
Soy sauce (sometimes called soya sauce in British English[1]) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.[2] It is recognized for its pronounced umami taste.
Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China.[3][4][5][6] Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide.
