Editing Soy sauce (section)

=== Chinese ===
Chinese soy sauces ({{lang-zh|first=c|c={{linktext|醬|油}}||p=jiàng yóu|cy=jeungyàuh|j=zoeng3 jau4}}; or alternatively, {{lang|zh|{{linktext|豉油}} }}; {{lang-zh|p=chǐyóu|cy=sihyàuh|j=si6jau4}}) are primarily made from [[soybean]]s, with relatively low amounts of other grains. Chinese soy sauce produced by fermentation can be roughly split into two classes: brewed (direct fermented) or blended (with additives), occupying about 40% and 60% of market share respectively.<ref name=ZH-D>{{cite web |last1=Wanwan |title=中國、日本和韓國的醬油有什麼異同？ |url=https://daily.zhihu.com/story/7393822 |website=[[Zhihu]] Daily (curated section) |access-date=25 August 2022 |trans-title=What are the commonalities and differences among Chinese, Japanese, and Korean soy sauces?}}</ref> Sauces can also be classed by fermentation technology (shown above) into Low-Salt Solid-State fermented soy sauce (LSF; {{lang|zh|低鹽固態}}) and High-Salt Liquid-State fermented soy sauce (HLF; {{lang|zh|高鹽稀態}}), occupying about 90% and 10% of market share respectively.<ref name=ZH-D/>
[[File:Lee Kum Kee soy sauce.jpg|thumb|A bottle of soy sauce manufactured by Lee Kum Kee]]

==== Brewed ====
[[File:Bouteille-siaw.jpg|thumb|upright=.5|A bottle of commercially made light soy sauce]]

Soy sauce can be brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.

* Light or fresh ({{lang|zh|{{linktext|生|抽}}}}; {{lang-zh|p=shēng chōu|cy=sāangchāu|j=saang1 cau1}} or {{lang|zh|{{linktext|醬|清}}}}; {{lang-zh|p=jiàng qīng|cy=jeungchīng|j=zoeng3 cing1}}): is a thin (low viscosity), opaque, lighter brown soy sauce, brewed by first culturing steamed wheat and soybeans with ''Aspergillus'', and then letting the mixture ferment in brine. It is the main soy sauce used for seasoning, since it is saltier, has less noticeable color, and also adds a distinct flavor.<ref>{{cite journal|last1=Kamal|first1=Ghulam Mustafa|last2=Wang|first2=Xiaohua|last3=Bin Yuan|last4=Wang|first4=Jie|last5=Sun|first5=Peng|last6=Zhang|first6=Xu|last7=Liu|first7=Maili|title=Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis|journal=Talanta|date=September 2016|volume=158|pages=89–99|doi=10.1016/j.talanta.2016.05.033|pmid=27343582}}</ref>
** ''Tóu chōu'' ({{lang|zh|{{linktext|頭|抽}}}}): A light soy sauce made from the first pressing of the soybeans, this can be loosely translated as "first soy sauce" or referred to as premium light soy sauce. ''Tóu chōu'' is sold at a premium because, like extra virgin olive oil, the flavor of the first pressing is considered superior. Due to its delicate flavor it is used primarily for seasoning light dishes and for dipping.
** ''Shuāng huáng'' ({{lang|zh|{{linktext|雙|璜}}}}): A light soy sauce that is double-fermented by using the light soy sauce from another batch to take the place of brine for a second brewing. This adds further complexity to the flavor of the light soy sauce. Due to its complex flavor this soy sauce is used primarily for dipping.
* Yìn yóu ({{lang|zh|{{linktext|蔭|油}}}}): A darker soy sauce brewed primarily in Taiwan by culturing only steamed soybeans with ''Aspergillus'' and mixing the cultured soybeans with coarse rock salt before undergoing prolonged dry fermentation. The flavor of this soy sauce is complex and rich and is used for dipping or in [[red cooking]]. For the former use, yìn yóu can be thickened with starch to make a thick soy sauce.<ref>{{cite youtube |title=咱へ故鄉 丸莊醬油 玉而富 Arts104 古玩古董 |work=jzqu20519 |date=4 February 2010 |url=https://www.youtube.com/watch?v=D-jhtA5AVls |archive-url=https://ghostarchive.org/varchive/youtube/20211211/D-jhtA5AVls| archive-date=2021-12-11 |url-status=live |via=[[YouTube]] |language=zh}}{{cbignore}}</ref>

==== Blended ====
Additives with sweet or umami tastes are sometimes added to a finished brewed soy sauce to modify its taste and texture.

* [[Dark soy sauce|Dark and old soy sauce]] ({{lang|zh|{{linktext|老|抽}}}}; {{lang-zh|p=lǎo chōu|cy=lóuhchāu|j=lou5 cau1}}), a darker and slightly thicker soy sauce made from light soy sauce. This soy sauce is made through prolonged aging and may contain added [[caramel color|caramel colour]] and/or [[molasses]] to give it its distinctive appearance. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. This variety is mainly used during cooking, since its flavour develops during heating. Dark soy sauce is mainly used to add color and flavor to a dish after cooking. One of the strongest varieties is known as "double black" (雙老頭抽)<ref>{{Cite web|url=https://thewoksoflife.com/double-black-soy-sauce/|title=Double Black Soy Sauce - Chinese Ingredients|date=30 August 2019}}</ref>
** ''Mushroom dark soy'' ({{lang|zh|{{linktext|草|菇|老|抽}}}} ''cǎogū lǎochōu''): In the finishing and aging process of making dark soy sauce, the broth of ''[[Volvariella volvacea]]'' (straw mushroom) is mixed into the soy sauce and is then exposed to the sun to make this type of dark soy. The added broth gives this soy sauce a richer flavor than plain dark soy sauce.<ref>{{Cite book|last=Anusasananan|first=Linda Lau|url=https://books.google.com/books?id=DP1fbX0SZncC&dq=mushroom+dark+soy+rich&pg=PA254|title=The Hakka Cookbook: Chinese Soul Food from around the World|date=2012-10-08|publisher=University of California Press|isbn=978-0-520-95344-4|language=en}}</ref>
** ''Thick soy sauce'' ({{lang|zh|{{linktext|醬|油|膏}}}} ''jiàng yóu gāo''), is a dark soy sauce that has been thickened with heat and sugar, occasionally a starch thickener and [[MSG]] are used. This sauce is often used as a [[dipping sauce]] or finishing sauce and poured on food as a flavorful addition. However, due to its sweetness and caramelized flavors from its production process the sauce is also used in [[red cooking]].
* Shrimp soy sauce ({{lang|zh|{{linktext|蝦|子|醬|油}}}} ''Xiā zǐ jiàngyóu''): Fresh soy sauce is simmered with fresh shrimp and finished with sugar, [[baijiu]] (type of distilled liquor, 白酒), and spices. A specialty of [[Suzhou, Jiangsu|Suzhou]].

Besides the above traditional types, hydrolyzed vegetable protein and other flavor enhancers may be mixed with brewed soy sauce to produce cheaper substitutes. This type is known as "blended soy sauce" ({{Lang-zh|c=配製醬油}})<ref name=ZH-D/> in China until 2019, when a chinese 2018 standard that removed this type from the definition of soy sauce went into effect.<ref name=":0">{{Cite book |url=http://www.fzmq.gov.cn/xjwz/zwgk/zfxxgkzdgz/spypaq/spaqbz/202110/t20211009_4202552.htm |title=GB 2717-2018 食品安全國家標準 醬油 |date=June 21, 2018 |publisher=State Administration for Market Regulation |language=zh |trans-title=GB 2717-2018 National Food Safety Standard - Soy Sauce}}</ref>

The 2018 chinese standard defines soy sauce as "liquid condiments with special color, aroma and taste made from soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as main raw materials through microbial fermentation."<ref name=":0" /> It still allows food additives to be used "following the definitions of GB 2760", which does not restrict the use of MSG and [[disodium ribonucleotides]]. (Hydrolyzed vegetable protein is not listed as a food additive in GB 2760 and is therefore unacceptable in products labelled as "soy sauce".)<ref>{{cite book |title=GB 2760-2014: 食品安全國家標準 食品添加物使用標準 |publisher=國家衛生與計劃生育委員會 |url=https://www.cirs-reach.com/Uploads/file/20180428/1524879613_22618.pdf |trans-title=GB 2760-2014 Food safety national standard&mdash;Standard on the use of food additives|language=zh}}</ref>