| Umami is largely caused by the presence of free amino acids | It is considered to contain a strong flavor |
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| The , a historical text written and published in the 3rd century, mentions that " people are good at brewing fermented soy beans | The saltiness is largely attributed to the presence of common salt in brine |
However, due to its sweetness and caramelized flavors from its production process the sauce is also used in.
4| William Shurtleff; Akiko Aoyagi 2010 | By the time of the 960—1279 AD , the term soy sauce 醬油 had become the accepted name for the liquid condiment, which are documented in two books: Shanjia Qinggong 山家清供 and Pujiang Wushi Zhongkuilu 浦江吳氏中饋錄 during the 960—1279 AD |
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| of the Chinese Empire and Its Inhabitants, 2 vol | Of soy sauce production in Japan, 0 |
The term "soy sauce" could also imply other condiments and soy bean paste with thick consistency known as.
22| Brewed soy sauce 양조간장, yangjo-ganjang — made by fermenting soybean, soybean meal, or other grains with saline solution | Other microbes contained in the culture:• It is often mixed and served with the juice of the Citrofortunella microcarpa; also called calamondin, limonsito |
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| : This fungus also has a high proteolytic capacity | Shoyu exportation began in 1647 by the |
"Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China".