Spice rub the salt for flavor and the sugar for caramelization. The simplest rub is just coarsely ground black pepper as in steak au poivre. Spice rubs can also have ingredients such as herbs, crushed garlic or oil added to make a paste. Less common ingredients can include coffee beans. Spice rubs are mainly used for preparing meats and fish. There are many different recipes for rubs and most of them are targeted towards a specific kind of food. The exact combination of spices that makes a good rub for a particular kind of food varies from region to region and culture
Soy sauce Soy sauce Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Soy sauce (醬油) is considered almost as old as soy paste—a type of fermented paste (Jiang, ) obtained from soybeans—which had appeared during the Western Han dynasty (206