During the Zhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. Like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. By the time of the Song dynasty (960–1279 AD), the term soy sauce ( 醬油) had become the accepted name for the liquid condiment, documented in two books: Shanjia Qinggong ( 山家清供) and Pujiang Wushi Zhongkuilu ( 浦江吳氏中饋錄) during the Song dynasty (960–1279 AD).
Others are jiangqing ( 醬清), chizhi ( 豉汁) and chiqing ( 豉清) which were recorded in the Qimin Yaoshu ( 齊民要術) in AD 540. Among them the earliest one is qingjiang ( 清醬) that appeared in AD 40 and was listed in Simin Yueling ( 四民月令). There are several precursors of soy sauce that are associated products with soy paste. Soy sauce ( 醬油, jiàngyóu) is considered almost as old as soy paste-a type of fermented paste ( jiang, 醬) obtained from soybeans-which had appeared during the Western Han dynasty (206 BC – 220 AD) and was listed in the bamboo slips found in the archaeological site Mawangdui ( 馬王堆). Soy sauce can be stored at room temperature. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. Since then, it has become an important ingredient in East and Southeast Asian cooking as well as a condiment worldwide. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. It is recognized for its pronounced umami taste. Soy sauce (sometimes called soya sauce in British English ) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
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