Editing Soy sauce (section)

==== 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" />