Soy sauce

Soy sauce has a history of about 3000 years. Its origin is known as China, but a variety of soy sauces have been developed in Japan and South Korea. Soy sauce is a basic condiment typical of Korea and Japan. It is widely known as a universal seasoning with three basic cooking elements: flavor, aroma and color. Soy sauce is widely used in many different types of foods in Korea, but soy sauce in Japan is one of the most important condiments and most dishes contain soy sauce. Many people think that soy sauce is just one type of soy sauce, but in fact there are very different types of soy sauce. Soy sauce is mainly used for stir-frying and frying, and Tamari soy sauce is used for sushi and teriyaki.