Soy sauce fermented from soybean is an essential, fermented condiment in the kitchen and plays an important role in the restaurant and food industry. Originating in China, soy sauce has a history spanning thousands of years. It represents the wisdom of the working people in China and is an important representative of traditional Chinese fermented food. This article introduces the history of soy sauce (mainly soybean sauce) and identifies that the main raw material of soy sauce has not changed since the Northern Wei Dynasty. It is the main source of the unique flavor compounds of soy sauce, explaining how the "deliciousness comes from raw materials". Furthermore, the article defines and distinguishes between brewed soy sauce and formulated soy sauce, leading to the definition and characteristics of traditional, brewed soy sauce. A review and outlook on the developmental trends of traditional brewed soy sauce, including aspects such as microbial selection, mixed-culture fermentation, and the development of new enzyme preparations is provided. The article aims to promote development in the soy sauce industry in China.
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