Editing Soy sauce (section)

=== Europe ===
Records of the [[Dutch East India Company]] list soy sauce as a commodity in 1737, when seventy-five large barrels were shipped from [[Dejima]], Japan, to Batavia (present-day [[Jakarta]]) on the island of [[Java]]. Thirty-five barrels from that shipment were then shipped to the Netherlands.<ref>Tanaka, p. 6.</ref> In the 18th century, diplomat and scholar [[Isaac Titsingh]] published accounts of brewing soy sauce. Although earlier descriptions of soy sauce had been disseminated in the West, his was among the earliest to focus specifically on the brewing of the Japanese version.<ref>Titsingh, Isaac. (1781). "''Bereiding van de Soya"'' ("Producing Soy Sauce"), [http://library.wur.nl/WebQuery/catalog/66098?wq_sfx=lang ''Verhandelingen van het Bataviaasch Genootschap'' (''Transactions of the Batavian Academy'')], Vol. III. [http://www.worldcat.org/wcpa/oclc/9752305 OCLC 9752305]</ref> By the mid-19th century, Japanese soy sauce gradually disappeared from the European market, and the condiment became synonymous with the Chinese product.<ref name=tanaka7 /> Europeans were unable to make soy sauce because they did not have access to ''[[Aspergillus oryzae]]'', the fungus used in its brewing.<ref name=tanaka7>Tanaka, p. 7.</ref> Soy sauce made from ingredients such as [[portobello mushrooms]] were disseminated in European cookbooks during the late 18th century. A Swedish recipe for {{lang|sv|"Soija"}} was published in the 1770 edition of [[Cajsa Warg]]'s {{lang|sv|Hjelpreda i Hushållningen för Unga Fruentimber}} and was flavored with [[allspice]] and [[nutmeg|mace]].<ref>Warg, Cajsa (1770) ''Hjelpreda i Hushållningen för Unga Fruentimber'', "[[:s:sv:Hjelpreda I Hushållningen För Unga Fruentimber/Några gröna Saker at laga, och förwara öfwer Winteren#Soija.|Soija]]" pp. 70—71 of the appendix</ref>