Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for its pronounced umami taste.
A bowl of soy sauce
Shoyu ramen
Soy sauce is made from soybeans
Soy and wheat with Aspergillus sojae cultures to brew soy sauce
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavour, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner.
Tray of condiments and spices
Various condiments at Sangha market in Mali, 1992.
Salt, pepper, and sugar are commonly placed on Western restaurant tables.
Dijon mustard