Soy sauce

Soy sauce originated in China 2,800 years ago and its use later spread to East and Southeast Asia.  In the 7th century, Buddhist monks introduced soy sauce into Japan where it is known as shoyu. The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally produced as the liquid byproduct that was produced during the fermentation of miso. Japan is the leading producer of tamari. Traditional soy sauces are made by mixing soybeans and grain with mold cultures and other related microorganisms and yeasts. In o..

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