Also called soya sauce, soy sauce is a condiment that is made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is a traditional ingredient in East and Southeast Asian cuisines, used in cooking and as a condiment.
It originated in China in the 2nd century BCE from an older-meat based fermented sauce named jiang and spread throughout the rest of Asia. Today, it is used in Western cuisine and prepared foods.
Many kinds of soy sauce are made in Asian countries such as China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variation is achieved through difference in methods and durations of fermentation, ratios of water, salt, and fermented soy, or through the addition of other ingredients.