Editing Soy sauce (section)

=== Asia ===
==== China ====
{{Infobox Chinese
| s = 酱油 / 豆油 / 豉油
| t = 醬油 / 豆油 / 豉油
| l = "sauce oil" / "bean oil" / "fermented bean oil"
| p = jiàng yóu（酱油）<!--l = "sauce oil"-->
| w = chiang<sup>4</sup>-yu<sup>2</sup>
| mi = {{IPAc-cmn|j|iang|4|.|you|2}}
| bpmf = ㄐㄧㄤˋ ㄧㄡˊ
| sic = dou<sup>4</sup> you<sup>2</sup>（豆油）
| j = si6 jau4（-{豉油}-）<!--l2 = "fermented bean oil"-->
| y = sih yàuh
| ci = {{IPAc-yue|s|i|6|-|j|au|4}} <!-- teo2 = si<sup>7</sup> iu<sup>5</sup> -->
| teo = si<sup>7</sup> iu<sup>5</sup>
| poj = tāu-iû（豆油）<!--l3 = "bean oil"--> <!-- tl3 = tāu-iû -->
| buc = siê-iù（-{豉油}-）
| lmz = jianhhiou（酱油）
| sha = [tɕiã̄ɦiɤ́]
| hangul = 간장
| hanja = 간醬
| lk = "seasoning sauce"
| rr = ganjang
| mr = kanjang
| my = ပဲငံပြာရည်
| bi = {{IPA|my|pɛ́ ŋàɰ̃ bjà jè|}} <!-- pɛ́ ŋàɴ byà yè -->
| kanji = 醤油
| hiragana = しょうゆ
| revhep = shōyu
| kunrei = syôyu
| chunom = 豉油 / 渃醬 / 豆味油
| qn = xì dầu / nước tương / tàu vị yểu <!--
| qn = xì dầu (thị du)<br/>nước tương
| hn = 豉油<br/>渃醬 -->
| tha = ซีอิ๊ว
| rtgs = si-io
| tgl = toyo
| ind = kecap
| msa = kicap
| khm = ស៊ីអ៊ីវ (sii 'iiv)
| lao = ເຕົ້າຈ້ຽວ (tao chiāu)
}}

Soy sauce ({{lang|zh|醬油}}, {{transliteration|zh|jiàngyóu}}) is considered almost as old as soy paste—a type of fermented paste ({{transliteration|zh|jiang}}, {{lang|zh|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]] ({{lang|zh|馬王堆}}).<ref name="needham2000jiang">{{cite book|last=Hsing-Tsung|first=Huang|title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5|publisher=Cambridge University Press|date=2000|isbn=978-0521652704|page=346}}</ref><ref name="web1">{{Cite web |url=http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm |title=調料文化：醬油的由來 |date=30 January 2012 |website= |archive-url=https://web.archive.org/web/20120130171757/http://big5.xinhuanet.com/gate/big5/www.godpp.gov.cn/wmzh/2007-10/11/content_11376810.htm |archive-date=30 January 2012 |url-status=dead}}</ref> There are several precursors of soy sauce that are associated products with soy paste. The oldest is {{transliteration|zh|qingjiang}} ({{lang|zh|清醬}}), which appeared in AD 40 and was listed in {{transliteration|zh|Simin Yueling}} ({{lang|zh|[[:zh:四民月令|四民月令]]}}).<ref name="needham2000">{{cite book|last=Hsing-Tsung|first=Huang|title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5|publisher=Cambridge University Press|date=2000|isbn=978-0521652704|pages=358–359}}</ref> Others are {{transliteration|zh|jiangqing}} ({{lang|zh|醬清}}), {{transliteration|zh|chizhi}} ({{lang|zh|豉汁}}) and {{transliteration|zh|chiqing}} ({{lang|zh|豉清}}), which were recorded in the {{transliteration|zh|[[Qimin Yaoshu]]}} ({{lang|zh|[[:zh:齐民要术|齊民要術]]}}) in AD 540.<ref name="needham2000" /> By the time of the [[Song dynasty]] (960–1279 AD), the term ''soy sauce'' ({{lang|zh|醬油}}) had become the accepted name for the liquid condiment,<ref name="needham2000" /> documented in two books: {{transliteration|zh|Shanjia Qinggong}} ({{lang|zh|山家清供}})<ref>{{cite book
|author=林洪|title=山家清供|url=https://zh.wikisource.org/zh/%E5%B1%B1%E5%AE%B6%E6%B8%85%E4%BE%9B|author-link=:zh:林洪 (宋朝進士)}}</ref> and ''[[Wushi Zhongkuilu|Pujiang Wushi Zhongkuilu]]'' ({{lang|zh|浦江吳氏中饋錄}})<ref>{{cite book|author=浦江吴氏|title=浦江吳氏中饋錄|url=http://ctext.org/wiki.pl?if=gb&chapter=150543&remap=gb}}</ref> during the [[Song dynasty]] (960–1279 AD).

Like many salty condiments, soy sauce was originally a way to stretch [[history of salt|salt]], historically an expensive commodity. 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.<ref name="web1" /><ref>[[:zh:醬]]</ref> By the time of the [[Han dynasty]], this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient,<ref name="needham2000jiang" /><ref name="needham2000" /> with fermented fish-based sauces developing separately into [[fish sauce]].<ref>{{cite book|last=Kurlansky|first=Mark|title=Salt: A world history|date=2002|publisher=Walker and Co.|location=New York|isbn=978-0-8027-1373-5|page=20|url=https://books.google.com/books?id=kK7ec92n5x8C}}</ref>

The 19th century Sinologist [[Samuel Wells Williams]] wrote that in China, the best soy sauce was "made by boiling beans soft, adding an equal quantity of wheat or barley, and leaving the mass to ferment; a portion of salt and three times as much water are afterwards put in, and the whole compound left for two or three months when the liquid is pressed and strained".<ref>[[Samuel Wells Williams|Williams, Samuel Wells]] (1848), ''The Middle Kingdom: A Survey of the Geography, Government, Education, Social Life, Arts, Religion, &c. of the Chinese Empire and Its Inhabitants'', 2 vol. Wiley & Putnam</ref>

===={{anchor|Japan}}Japan====
[[File:Shoyu Ramen.jpg|alt=|thumb|{{transliteration|ja|Shoyu}} [[ramen]], flavored with soy sauce]]

A condiment that predated soy sauce in Japan was {{nihongo||魚醤|[[fish sauce#Japan|gyoshō]]}}, a fish sauce.<ref name=":13">{{Cite book |last=Hosking |first=Richard |title=A dictionary of Japanese food : ingredients & culture |date=24 February 2015 |publisher=Tuttle Publishing |others=Ishige, Naomichi. |isbn=9781462903436 |edition=First |location=Tokyo, Japan |oclc=876044632}}</ref> When practitioners of [[Buddhism]] came to Japan from China in the 7th century,<ref>{{cite book|url=https://books.google.com/books?id=GwpsVDKQcSUC|title=Biotechnology and genetic engineering|last=Wilson|first=Kathy|publisher=Facts on File|date=2010|isbn=978-0-8160-7784-7|location=New York|pages=90}}</ref> they introduced [[vegetarianism]] and brought many soy-based products with them, such as soy sauce,<ref name=":13"/> which is known as {{nihongo||醤油|shōyu}}<ref name=":02">{{Cite journal|last1=Sugiura|first1=K.|last2=Sugiura|first2=M.|date=Fall 2019|title=Soy Sauce Allergy|journal=Journal of the European Academy of Dermatology and Venereology|volume=24|issue=7|pages=852–855|doi=10.1111/j.1468-3083.2009.03512.x|pmid=19943834|s2cid=26089906}}</ref><ref name=":25"/> in Japan. {{transliteration|ja|Shoyu}} exportation began in 1647 by the [[Dutch East India Company]].<ref name=":25"/>

==== Korea ====
The earliest soy sauce brewing in [[Korea]] seems to have begun in the era of the [[Three Kingdoms of Korea|Three Kingdoms]]<ref name=":3">{{Cite news|url=http://www.dailian.co.kr/news/view/47103|script-title=ko:항암효과가 탁월한 우리의 구수한 된장|last=강|first=명기|date=20 October 2006|access-date=9 November 2016|language=ko|trans-title=Our flavourful doenjang with potent antitumor effect|newspaper=[[Dailian]]}}</ref> [[Onggi|Jangdoks]] used for soy sauce brewing are found in the [[mural]] paintings of [[Anak Tomb No. 3]] from the 4th century [[Goguryeo]].<ref>{{Cite news|url=http://vip.mk.co.kr/news/view/21/20/1340065.html|script-title=ko:행복을 부르는 맛 '간장'...집에서 만든 만능간장소스 하나면 OK|last=신|first=동민|date=9 November 2015|access-date=9 November 2016|issue=1831|trans-title=Ganjang, the flavour that brings happiness... Home-made versatile ganjang sauce is all you need|newspaper=Maekyung Economy}}</ref>

In ''[[Samguk sagi]]'', a historical record of the [[Three Kingdoms of Korea|Three Kingdoms era]], it is written that {{transliteration|ko|ganjang}} (soy sauce) and {{transliteration|ko|[[doenjang]]}} (soybean paste), along with {{transliteration|ko|[[meju]]}} (soybean block) and {{transliteration|ko|[[jeotgal]]}} (salted seafood), were prepared for the [[Pyebaek|wedding ceremony]] of the [[King Sinmun]] in February 683.<ref name=":4">{{Cite news|url=http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|script-title=ko:신라시대에 왕비 폐백품목에도 있었던 식품은?|last=하|first=상도|date=11 January 2016|newspaper=Chosun pub|language=ko|trans-title=Guess what food was used for pyebaek ceremony of a Silla queen|access-date=9 November 2016|archive-date=25 January 2016|archive-url=https://web.archive.org/web/20160125232520/http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158|url-status=dead}}</ref> {{transliteration|ko|[[Goryeosa|Sikhwaji]]}}, a section from {{transliteration|ko|[[Goryeosa]]}} (History of Goryeo), recorded that {{transliteration|ko|ganjang}} and {{transliteration|ko|doenjang}} were included in the relief supplies in 1018, after a [[Goryeo–Khitan War|Khitan invasion]], and in 1052, when a [[famine]] occurred.<ref>{{Cite news|url=http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|script-title=ko:정월에 담근 장이 가장 맛있다는데...|last=김|first=성윤|date=19 January 2012|newspaper=[[The Chosun Ilbo]]|language=ko|trans-title=Jang tastes the best when made in the first month of the year (in the Lunar calendar)|access-date=9 November 2016|archive-date=4 March 2015|archive-url=https://web.archive.org/web/20150304183809/http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html|url-status=dead}}</ref> [[Joseon]] texts such as {{transliteration|ko|[[Guhwangchwaryo]]}} and {{transliteration|ko|[[Jeungbo sallim gyeongje]]}} contain the detailed procedures on how to brew good quality {{transliteration|ko|ganjang}} and {{transliteration|ko|doenjang}}.<ref name=":3" /> {{transliteration|ko|[[Gyuhap chongseo]]}} explains how to pick a date for brewing, what to forbear, and how to keep and preserve {{transliteration|ko|ganjang}} and {{transliteration|ko|doenjang}}.<ref name=":4" />

====Philippines====
In the [[Philippines]], soy sauce was likely first recorded through the documentation of the traditional dish [[Philippine adobo|adobo]] in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.<ref>Adobo: The History Behind A National Favorite. Pepper Magazine.</ref>