Editing Soy sauce (section)

=== Filipino ===
[[File:Toyo at kalamansi (toyomansi) with siling labuyo (Philippines) 01.jpg|thumb|''Toyomansi'', a typical Filipino dipping sauce composed of soy sauce and ''[[calamansi]]'' spiced with ''[[siling labuyo]]'']]

In the Philippines, soy sauce is called toyò in the [[Languages of the Philippines|native languages]], derived from ''tau-yu'' in [[Philippine Hokkien]]. Philippine soy sauce is usually a combination of soybeans, wheat, salt, and caramel color. It is thinner in texture and has a saltier taste than its Southeast Asian counterparts. It is most similar to the Japanese ''koikuchi shōyu'' in terms of consistency and the use of wheat, though toyò is a bit saltier and darker in color.<ref>{{cite web |last1=Liwanag |first1=M.A. |title=Filipino Soy Sauce |url=https://pinoybites.com/common-ingredients/filipino-soy-sauce-toyo/ |website=Pinoy Bites |date=7 June 2020 |access-date=28 January 2021}}</ref><ref>{{cite web |title=Soy Sauce |url=http://www.clovegarden.com/ingred/bp_soysz.html |website=Clove Garden |access-date=28 January 2021}}</ref>

Toyò is used as a marinade, an ingredient in cooked dishes, and most often as a table condiment, usually alongside other sauces such as [[fish sauce]] (''patís'') and [[sugar cane vinegar]] (''sukà''). It is often mixed and served with the juice of the [[calamansi]] ([[hybrid name (botany)|×]] ''Citrofortunella microcarpa''; also called calamondin, ''limonsito''). The combination is known as ''toyomansî'', which can be comparable to the Japanese ''[[ponzu]]'' sauce (soy sauce with [[yuzu]]). ''Toyò'' is also a main ingredient in [[Philippine adobo]], one of the more famous dishes of Filipino cuisine.