Soy sauce (English Wikipedia)

하, 상도 (11 January 2016). "신라시대에 왕비 폐백품목에도 있었던 식품은?" [Guess what food was used for pyebaek ceremony of a Silla queen]. Chosun pub (in Korean). Archived from the original on 25 January 2016. Retrieved 9 November 2016.

travel.chosun.com

김, 성윤 (19 January 2012). "정월에 담근 장이 가장 맛있다는데..." [Jang tastes the best when made in the first month of the year (in the Lunar calendar)]. The Chosun Ilbo (in Korean). Retrieved 9 November 2016.

food.chosun.com

정, 재균 (4 April 2014). "양조간장·진간장·국간장 무슨 차이지? 간장의 종류별 활용법" [Yangjo-ganjang, jin-ganjang, and guk-ganjang: What's the difference? Uses of different types of ganjang.]. The Chosun Ilbo (in Korean). Retrieved 9 November 2016.

chyxx.com

"2017年中国酱油产量、出口量、进口量及表观消费量走势分析【图】_中国产业信息网". www.chyxx.com.

cirs-reach.com

GB 2760-2014: 食品安全国家标准食品添加剂使用标准 [GB 2760-2014 Food safety national standard—Standard on the use of food additives] (PDF) (in Chinese). 国家卫生和计划生育委员会.

clovegarden.com

"Soy Sauce". Clove Garden. Retrieved 28 January 2021.

ctext.org

浦江吴氏. 浦江吳氏中饋錄.

dailian.co.kr

강, 명기 (20 October 2006). "항암효과가 탁월한 우리의 구수한 된장" [Our flavourful doenjang with potent antitumor effect]. Dailian (in Korean). Retrieved 9 November 2016.

doi.org

Sugiura, K.; Sugiura, M. (Fall 2019). "Soy Sauce Allergy". Journal of the European Academy of Dermatology and Venereology. 24 (7): 852–855. doi:10.1111/j.1468-3083.2009.03512.x. PMID 19943834. S2CID 26089906.
Lertsiri, Sittiwat; Maungma, Roungdao; Assavanig, Apinya; Bhumiratana, Amaret (1 May 2001). "Roles of the Maillard Reaction in Browning During Moromi Process of Thai Soy Sauce". Journal of Food Processing and Preservation. 25 (2): 149–162. doi:10.1111/j.1745-4549.2001.tb00450.x. ISSN 1745-4549.
Dorner, J W (December 1983). "Production of cyclopiazonic acid by Aspergillus tamarii Kita". Applied and Environmental Microbiology. 46 (6): 1435–1437. Bibcode:1983ApEnM..46.1435D. doi:10.1128/AEM.46.6.1435-1437.1983. ISSN 0099-2240. PMC 239590. PMID 6660879.
Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Mouming (February 2014). "Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China". Food Chemistry. 145: 126–134. doi:10.1016/j.foodchem.2013.07.072. PMID 24128458.
Gao, Xianli; Cui, Chun; Ren, Jiaoyan; Zhao, Haifeng; Zhao, Qiangzhong; Zhao, Mouming (February 2011). "Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste". International Journal of Food Science & Technology. 46 (2): 243–249. doi:10.1111/j.1365-2621.2010.02487.x.
Tseng, Yu-Hsiu; Lee, Yu-Ling; Li, Ruei-Chian; Mau, Jeng-Leun (May 2005). "Non-volatile flavour components of Ganoderma tsugae". Food Chemistry. 90 (3): 409–415. doi:10.1016/j.foodchem.2004.03.054.
Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen; Lin, Hao (September 2013). "Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine". Food and Bioprocess Technology. 6 (9): 2486–2493. doi:10.1007/s11947-012-0936-0. S2CID 98448382.
Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili (September 2016). "Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis". Talanta. 158: 89–99. doi:10.1016/j.talanta.2016.05.033. PMID 27343582.
Tanasupawat, Somboon; et al. (18 June 2002). "Lactic acid bacteria isolated from soy sauce mash in Thailand". Journal of General and Applied Microbiology. 48 (4): 201–209. doi:10.2323/jgam.48.201. PMID 12469319.
Kobayashi, Makio (18 April 2005). "Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce". Journal of Bioscience and Bioengineering. 100 (2): 144–151. doi:10.1263/jbb.100.144. PMID 16198255.
Matsudo T, T Aoki, K Abe, N Fukuta, T Higuchi, M Sasaki & K Uchida (1993). "Determination of ethyl carbamate in soy sauce and its possible precursor". J Agric Food Chem. 41 (3): 352–356. doi:10.1021/jf00027a003.{{cite journal}}: CS1 maint: multiple names: authors list (link)

flavorandfortune.com

"Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Archived from the original on 8 November 2016. Retrieved 7 November 2016.

food.gov.uk

"Survey of 3-Monochloropropane-1,2-Diol (3-MCPD) in Soy Sauce and Related Products (Number 14/01)". Food Standards Agency. 18 June 2001. Retrieved 16 July 2010.
Food Standards Agency (20 June 2001). "Some Soy Sauce Products to Be Removed" (Press release). Food Standards Agency. Archived from the original on 10 December 2010. Retrieved 7 January 2008.
UK UK Food Standards Agency: Soy advice leaflet. Archived 9 June 2012 at the Wayback Machine

foodsafetykorea.go.kr

"식품공전 (제 5. 식품별 기준 및 규격 / 20. 장류)" [Food Code (Article 5. Standards and Specifications for Each Food Product / 20. Soy Sauces or Pastes)]. www.foodsafetykorea.go.kr (in Korean). 식품의약품안전처 식품안전정보포털. 30 September 2016. Retrieved 9 November 2016.

fzmq.gov.cn

GB 2717-2018 食品安全国家标准酱油 [GB 2717-2018 National Food Safety Standard - Soy Sauce] (in Chinese). State Administration for Market Regulation. 21 June 2018.{{cite book}}: CS1 maint: date and year (link)

ghostarchive.org

jzqu20519 (4 February 2010). "咱へ故鄉丸莊醬油". YouTube. Archived from the original on 11 December 2021.{{cite web}}: CS1 maint: numeric names: authors list (link)

hani.co.kr

박, 미향 (10 October 2012). "한국식 피시소스 제주어간장 아시나요". The Hankyoreh. Retrieved 5 November 2016.

hankooki.com

weekly.hankooki.com

황, 광해 (9 January 2013). "바람이 말리고 세월이 삭힌 깊은 맛" [Deep flavour, dried by wind and fermented by time]. Weekly Hankook (in Korean). Retrieved 9 November 2016.

harvard.edu

ui.adsabs.harvard.edu

Dorner, J W (December 1983). "Production of cyclopiazonic acid by Aspergillus tamarii Kita". Applied and Environmental Microbiology. 46 (6): 1435–1437. Bibcode:1983ApEnM..46.1435D. doi:10.1128/AEM.46.6.1435-1437.1983. ISSN 0099-2240. PMC 239590. PMID 6660879.

jejusori.net

김, 봉현 (9 August 2010). "제주에는 생선으로 만든 '천연간장(?)'이 있다". 제주의 소리. Retrieved 5 November 2016.

jpf.go.jp

Tanaka, Norio. "Shōyu: The Flavor of Japan," Archived 26 February 2009 at the Wayback Machine The Japan Foundation Newsletter Vol. XXVII, No. 2 (January 2000), p. 2.

kf.or.kr

koreana.kf.or.kr

Koo, Chun-Sur (Spring 2004). "Ganjang and Doenjang: Traditional Fermented Seasonings" (PDF). Koreana. Vol. 18, no. 1. Korea Foundation. Archived from the original (PDF) on 9 November 2016. Retrieved 9 November 2016.

koreanrestaurantguide.com

"Korean Restaurant Guide article on soy sauce". Koreanrestaurantguide.com. Archived from the original on 27 September 2010. Retrieved 16 July 2010.

maff.go.jp

Japanese Agricultural Standard (3 December 2015). "しょうゆの日本農林規格" [JAS Standard for Soy Sauce] (PDF). maff.go.jp (in Japanese) (2015 ed.). Retrieved 31 May 2024.

merriam-webster.com

"Definition of SOY SAUCE". www.merriam-webster.com. Retrieved 28 October 2020.

mfds.go.kr

"Food_Code(No.2015-4_20150203)". www.mfds.go.kr. MFDS – Ministry of Food And Drug Safety. 3 February 2015. Retrieved 9 November 2016.

miyajima-soy.co.jp

Jung, Soon Teck; Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on 23 December 2007. Retrieved 7 January 2008.

mk.co.kr

vip.mk.co.kr

신, 동민 (9 November 2015). "행복을 부르는 맛 '간장'...집에서 만든 만능간장소스 하나면 OK" [Ganjang, the flavour that brings happiness... Home-made versatile ganjang sauce is all you need]. Maekyung Economy. No. 1831. Retrieved 9 November 2016.

nat.gov.tw

taiwanreview.nat.gov.tw

Chung, Oscar (1 January 2010). "A Sauce for All". Taiwan Review. Government Information Office, Republic of China (Taiwan). Archived from the original on 11 March 2012. Retrieved 14 November 2010.

nih.gov

pubmed.ncbi.nlm.nih.gov

Sugiura, K.; Sugiura, M. (Fall 2019). "Soy Sauce Allergy". Journal of the European Academy of Dermatology and Venereology. 24 (7): 852–855. doi:10.1111/j.1468-3083.2009.03512.x. PMID 19943834. S2CID 26089906.
Dorner, J W (December 1983). "Production of cyclopiazonic acid by Aspergillus tamarii Kita". Applied and Environmental Microbiology. 46 (6): 1435–1437. Bibcode:1983ApEnM..46.1435D. doi:10.1128/AEM.46.6.1435-1437.1983. ISSN 0099-2240. PMC 239590. PMID 6660879.
Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Mouming (February 2014). "Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China". Food Chemistry. 145: 126–134. doi:10.1016/j.foodchem.2013.07.072. PMID 24128458.
Kamal, Ghulam Mustafa; Wang, Xiaohua; Bin Yuan; Wang, Jie; Sun, Peng; Zhang, Xu; Liu, Maili (September 2016). "Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis". Talanta. 158: 89–99. doi:10.1016/j.talanta.2016.05.033. PMID 27343582.
Tanasupawat, Somboon; et al. (18 June 2002). "Lactic acid bacteria isolated from soy sauce mash in Thailand". Journal of General and Applied Microbiology. 48 (4): 201–209. doi:10.2323/jgam.48.201. PMID 12469319.
Kobayashi, Makio (18 April 2005). "Immunological Functions of Soy Sauce: Hypoallergenicity and Antiallergic Activity of Soy Sauce". Journal of Bioscience and Bioengineering. 100 (2): 144–151. doi:10.1263/jbb.100.144. PMID 16198255.

ncbi.nlm.nih.gov

Dorner, J W (December 1983). "Production of cyclopiazonic acid by Aspergillus tamarii Kita". Applied and Environmental Microbiology. 46 (6): 1435–1437. Bibcode:1983ApEnM..46.1435D. doi:10.1128/AEM.46.6.1435-1437.1983. ISSN 0099-2240. PMC 239590. PMID 6660879.

nutraingredients.com

Daniells, Stephen (6 June 2006). "Antioxidant-rich soy sauce could protect against CVD". nutraingredients.com. Retrieved 7 January 2008.

nytimes.com

cooking.nytimes.com

"Chicken Kottu Roti Recipe".

pinoybites.com

Liwanag, M.A. (7 June 2020). "Filipino Soy Sauce". Pinoy Bites. Retrieved 28 January 2021.

psu.edu

citeseerx.ist.psu.edu

Zhang, Yanfang; Tao, Wenyi (18 February 2009). "Flavor and taste compounds analysis in Chinese solid fermented soy sauce". African Journal of Biotechnology. 8 (4): 673–681. CiteSeerX 10.1.1.891.5204.

san-j.com

"Tamari, Soy Sauce – San-J". san-j.com. Archived from the original on 18 February 2011.

semanticscholar.org

api.semanticscholar.org

Sugiura, K.; Sugiura, M. (Fall 2019). "Soy Sauce Allergy". Journal of the European Academy of Dermatology and Venereology. 24 (7): 852–855. doi:10.1111/j.1468-3083.2009.03512.x. PMID 19943834. S2CID 26089906.
Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen; Lin, Hao (September 2013). "Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine". Food and Bioprocess Technology. 6 (9): 2486–2493. doi:10.1007/s11947-012-0936-0. S2CID 98448382.

soya.be

"Does soy sauce contain gluten?". Soya.be. Retrieved 16 July 2010.

soyinfocenter.com

"How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands - A History (1851-2011) - SoyInfo Center". www.soyinfocenter.com.
Shurtleff, William; Aoyagi, Akiko (2004). "History of Soy Sauce, Shoyu, and Tamari – Page 7". Soy Info Center. Retrieved 27 December 2019.

soysauce.or.jp

"Types and how to use them". Soy Sauce Information Center. Retrieved 25 June 2022.

thechefdojo.com

"What is Shoyu? Definitive Guide to Japanese Soy Sauce". The Chef Dojo. 19 July 2020. Retrieved 30 November 2022.

thewoksoflife.com

"Double Black Soy Sauce - Chinese Ingredients". 30 August 2019.

vietnamnet.vn

english.vietnamnet.vn

VIETNAMNET, Ha Noi, Viet nam. "Soya sauce stirs worry and discontentment among public". English.vietnamnet.vn. Archived from the original on 15 May 2010. Retrieved 16 July 2010.{{cite web}}: CS1 maint: multiple names: authors list (link)

web.archive.org

"Soy Sauce, China's Liquid Spice". www.flavorandfortune.com. Archived from the original on 8 November 2016. Retrieved 7 November 2016.
"調料文化：醬油的由來". 30 January 2012. Archived from the original on 30 January 2012.
Tanaka, Norio. "Shōyu: The Flavor of Japan," Archived 26 February 2009 at the Wayback Machine The Japan Foundation Newsletter Vol. XXVII, No. 2 (January 2000), p. 2.
Koo, Chun-Sur (Spring 2004). "Ganjang and Doenjang: Traditional Fermented Seasonings" (PDF). Koreana. Vol. 18, no. 1. Korea Foundation. Archived from the original (PDF) on 9 November 2016. Retrieved 9 November 2016.
하, 상도 (11 January 2016). "신라시대에 왕비 폐백품목에도 있었던 식품은?" [Guess what food was used for pyebaek ceremony of a Silla queen]. Chosun pub (in Korean). Archived from the original on 25 January 2016. Retrieved 9 November 2016.
"Tamari, Soy Sauce – San-J". san-j.com. Archived from the original on 18 February 2011.
"Korean Restaurant Guide article on soy sauce". Koreanrestaurantguide.com. Archived from the original on 27 September 2010. Retrieved 16 July 2010.
Jung, Soon Teck; Kang, Seong-Gook (2002). "The Past and Present of Traditional Fermented Foods in Korea". Archived from the original on 23 December 2007. Retrieved 7 January 2008.
Chung, Oscar (1 January 2010). "A Sauce for All". Taiwan Review. Government Information Office, Republic of China (Taiwan). Archived from the original on 11 March 2012. Retrieved 14 November 2010.
Junelyn S. de la Rosa (May 2004). "Is your soy sauce safe?". Bar.gov.ph. Archived from the original on 15 January 2015. Retrieved 1 January 2015.
Food Standards Agency (20 June 2001). "Some Soy Sauce Products to Be Removed" (Press release). Food Standards Agency. Archived from the original on 10 December 2010. Retrieved 7 January 2008.
UK UK Food Standards Agency: Soy advice leaflet. Archived 9 June 2012 at the Wayback Machine
VIETNAMNET, Ha Noi, Viet nam. "Soya sauce stirs worry and discontentment among public". English.vietnamnet.vn. Archived from the original on 15 May 2010. Retrieved 16 July 2010.{{cite web}}: CS1 maint: multiple names: authors list (link)
(AFP) (11 September 2007). "Toxic soy sauce, chemical veggies — food scares hit Vietnam". Archived from the original on 19 January 2010. Retrieved 16 July 2010.

wikipedia.org

zh.wikipedia.org

林洪 [in Chinese]. 山家清供.
zh:醬

wikisource.org

zh.wikisource.org

林洪 [in Chinese]. 山家清供.

en.wikisource.org

Warg, Cajsa (1770) Hjelpreda i Hushållningen för Unga Fruentimber, "Soija" pp. 70—71 of the appendix

wiktionary.org

en.wiktionary.org

See discussion and references at Wiktionary: ketchup.

worldcat.org

search.worldcat.org

Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste. Ohyama, Takuji. Hauppauge, New York: Nova Science Publishers. 14 May 2014. ISBN 9781626186071. OCLC 858282101.{{cite book}}: CS1 maint: others (link)
Hosking, Richard (24 February 2015). A dictionary of Japanese food : ingredients & culture. Ishige, Naomichi. (First ed.). Tokyo, Japan: Tuttle Publishing. ISBN 9781462903436. OCLC 876044632.
Lertsiri, Sittiwat; Maungma, Roungdao; Assavanig, Apinya; Bhumiratana, Amaret (1 May 2001). "Roles of the Maillard Reaction in Browning During Moromi Process of Thai Soy Sauce". Journal of Food Processing and Preservation. 25 (2): 149–162. doi:10.1111/j.1745-4549.2001.tb00450.x. ISSN 1745-4549.
Dorner, J W (December 1983). "Production of cyclopiazonic acid by Aspergillus tamarii Kita". Applied and Environmental Microbiology. 46 (6): 1435–1437. Bibcode:1983ApEnM..46.1435D. doi:10.1128/AEM.46.6.1435-1437.1983. ISSN 0099-2240. PMC 239590. PMID 6660879.

worldcat.org

Titsingh, Isaac. (1781). "Bereiding van de Soya" ("Producing Soy Sauce"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. OCLC 9752305

wur.nl

library.wur.nl

Titsingh, Isaac. (1781). "Bereiding van de Soya" ("Producing Soy Sauce"), Verhandelingen van het Bataviaasch Genootschap (Transactions of the Batavian Academy), Vol. III. OCLC 9752305

xinhuanet.com

big5.xinhuanet.com

"調料文化：醬油的由來". 30 January 2012. Archived from the original on 30 January 2012.

youtube.com

jzqu20519 (4 February 2010). "咱へ故鄉丸莊醬油". YouTube. Archived from the original on 11 December 2021.{{cite web}}: CS1 maint: numeric names: authors list (link)

zhihu.com

daily.zhihu.com

Wanwan. "中国、日本和韩国的酱油有什么异同？" [What are the commonalities and differences among Chinese, Japanese, and Korean soy sauces?]. Zhihu Daily (curated section). Retrieved 25 August 2022.