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soy Sauce


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A condiment prepared from fermented soya bean, commonly used in China and Japan. Traditionally the bean, often mixed with wheat, is fermented with Aspergillus oryzae over a period of 1–3 years. The modern process is carried out at a high temperature or in an autoclave for a short time. Kikkoman soy sauce (trade name) was invented in Japan in 1630; the name is derived from kikko (tortoise shell) and man (10 000) because the tortoise was believed to live for 10 000 years

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