Editing Soy sauce (section)

===={{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"/>