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 specific molds, recognized for its saltiness and pronounced umami taste. Soy sauce was created in roughly its current form about 2,200 years ago during the Western Han dynasty of ancient China, and since then it has become an essential ingredient in East and Southeast Asian cooking as well as a condiment used worldwide.
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