Editing Soy sauce (section)

=== Sri Lankan ===
Soy sauce ({{langx|si|සෝයා සෝස්}}) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish [[kottu]].<ref>{{Cite web | url=https://cooking.nytimes.com/recipes/1017015-chicken-kottu-roti |title = Chicken Kottu Roti Recipe}}</ref> Soy sauce has largely been produced by the [[Chinese people in Sri Lanka|Sri Lankan Chinese]] community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri Lanka is the same as the production of soy sauce in Indonesia. Fermentation occurs over a period of three months. The soy beans which are steeped in brine are then pressed to obtain a liquid sauce.<ref>{{Cite book | url=https://books.google.com/books?id=bTHfAwAAQBAJ | title=History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014): Extensively Annotated Bibliography and Sourcebook, Including Manchuria, Hong Kong and Tibet| isbn=9781928914686| last1=Shurtleff| first1=William| last2=Huang| first2=H.T| last3=Aoyagi| first3=Akiko| date=22 June 2014| publisher=Soyinfo Center}}</ref>