0 a strong-tasting, dark brown liquid made from fermented soya beans and used especially in Chinese and Japanese cooking
1 a salty, dark brown liquid made from soybeans, used as a flavoring esp. in Chinese and Japanese cooking
But about 170 years ago there was a very large catch of tuna in Edo – now Tokyo – and a sushi chef served it with soy sauce.
I ate the sushi plain, without soy sauce or wasabi (horseradish).
These dealt mainly in rice, soybean paste and soy sauce, but most of them were unsuccessful and short-lived.
Toppings which have their own sauce (such as eel) should not be eaten with soy sauce.
It is sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips.
Traditionally, the noodles are finished with the addition of a warm, sweetened soy sauce just before serving.
The fillings and the soy sauce that accompanies it provides the bulk of the flavor.
Fujiwara makes vessels able to transform substrate areas up to for the production of soy sauce or sake.
