Soy Sauce
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High Quality Content by WIKIPEDIA articles! Soy sauce, or soya sauce, is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods. Soy sauce originated in China and spread from there to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity.…mehr

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High Quality Content by WIKIPEDIA articles! Soy sauce, or soya sauce, is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water, and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian cuisines and increasingly appears in Western cuisine and prepared foods. Soy sauce originated in China and spread from there to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity.