Ingredients: Soy Sauce
A dark brown, liquid condiment made from fermenting wheat and soy beans. It’s salty in flavor.
Originated in China during the Zhou dynasty (1134–246 BCE).
Likely introduced to Japan in the 7th century as Chinese Buddhist monks traveled to spread their religion and culture.
There are five different types of soy sauces recognized by the Japanese government. They include “Koikuchi” (which makes up 90% of the market) and “Usukauchi” (milder and lighter in color).
Fermentation and Micro-Organisms by Charles Bamforth (2005)
“History of Soy Sauce, Shoyu, and Tamari” by William Shurtleff and Akiko Aoyagi (2004) https://www.soyinfocenter.com/HSS/soy_sauce1.php
“How Is Soy Sauce Made and Is It Bad for You?” by Elise Mandl (2017) https://www.healthline.com/nutrition/is-soy-sauce-bad-for-you
The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)