soy Sauce

Show Summary Details

Quick Reference

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

Subjects: Medicine and Health.

Reference entries

Users without a subscription are not able to see the full content. Please, subscribe or login to access all content.