Soy sauce
History
Originally, a common Japanese condiment was uoshōyu, which was fish based. When Buddhism came to Japan from China in the 7th century, they introduced vegetarianism and brought many soy based products with them, such as soya sauce, which is known as shōyu (醤油 shōyu) in Japan. Shoyu exportation began in 1647 by the Dutch East India Company.
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