Soy sauce

Soy sauce Soy sauce originated in China 2,800 years ago and its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. The recipe for Chinese soy sauce, jiàngyóu, originally included fermented fish with soybeans originally used as a filler in the production of fish sauce. Eventually, soybeans became the principle ingredient for the fermented sauce. Specification: Chinese soy sauce which is light soy sauce, dark soy sauce, thick soy sauce, soy sauce powder and Japanese soy sauce, sushi soy sauce and etc. Application: Application: add favor while cooking or make cool dishes, mixed with wasabi to add flavor to sush roll and others Package: 2.8ml in fish pot, 8.2ml in fish pot, 200ml,500ml, 1L, 18L and others