The history of soy sauce can be traced back to 3,000 years ago and originates from a secret recipe used by the ancient Chinese royal family. Nowadays, it has become a common condiment used in daily meals around the world, and is particularly important in Chinese and Japanese cuisine. Soy sauce can be divided into low-salt solid soy sauce and high-salt liquid soy sauce based on the different brewing processes. Low-salt solid soy sauce is commonly used in Chinese dishes, while high-salt liquid soy sauce is often used in Japanese cuisine.
Wikipedia contributors. (2019, May 23). Soy sauce. In Wikipedia, The Free Encyclopedia. Retrieved 03:18, June 3, 2019, from
https://en.wikipedia.org/w/index.php?title=Soy_sauce&oldid=898461784
