Soy sauce (also called soya sauce) is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt. After the fermentation, which yields moromi, the moromi is pressed, and two substances are obtained: a liquid, which is the soy sauce, and a cake of (wheat and) soy residue, the latter being usually reused as animal feed. Most commonly, a grain is used together with the soybeans in the fermentation process, but not always. Also, some varieties use roasted grain. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. In more recent times, it is also being used in Western cuisine and prepared foods. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami (旨味, "pleasant savory taste") in Japanese. 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.
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