Soy sauce is a dark, salty liquid seasoning made from fermented soybeans, wheat, salt, and a fermenting agent, typically Aspergillus molds. It's widely used in Asian cuisine, particularly Chinese, Japanese, Korean, and Southeast Asian cooking. Soy sauce is a salty liquid condiment traditionally produced by fermenting soybeans and wheat. It is thought to have originated from a Chinese product called “chiang” over 3,000 years ago. Similar products were developed in Japan, Korea, Indonesia and across Southeast Asia. It first came to Europe in the 1600s through Dutch and Japanese trading (1, 2). The word “soy” comes from the Japanese word for soy sauce, “shoyu.” In fact, the soybean itself was named from soy sauce The four basic ingredients in soy sauce are soybeans, wheat, salt and fermenting agents like mold or yeast. Regional varieties of soy sauce may have varying amounts of these ingredients, resulting in different colors and flavors. Soy sauce is an incredible, must-have ingredient to have in your kitchen. It's salty, savory, and flavorful, with just a touch of sweetness, kokumi richness, and complexity. A good quality soy sauce is a moreish condiment to serve with some top-notch sushi along with some wasabi. Beyond dipping, it's incredible as a marinade, glaze, and sauce for cooking. It's also amazing poured over fried, crispy morsels, and as a dressing with rice and poke bowls. You can also make other sauces with it.