Soy sauce Soy sauce originated in China 2,800 years ago and its use later spread to East and Southeast Asia. Like many salty condiments, soy sauce was probably originally a way to stretch salt, historically an expensive commodity. The recipe for Chinese soy sauce, jiàngyóu, originally included fermented fish with soybeans originally used as a filler in the production of fish sauce. Eventually, soybeans became the principle ingredient for the fermented sauce. Specification: Chinese soy sauce which is light soy sauce, dark soy sauce, thick soy sauce, soy sauce powder and Japanese soy sauce, sushi soy sauce and etc. Application: Application: add favor while cooking or make cool dishes, mixed with wasabi to add flavor to sush roll and others Package: 2.8ml in fish pot, 8.2ml in fish pot, 200ml,500ml, 1L, 18L and others