c. each water and soy sauce

Soy sauce is a fermented liquid condiment produced from soybeans, wheat, salt, and koji (Aspergillus oryzae mold), originating in China during the Zhou dynasty and later refined in Japan. The production process involves steaming soybeans, mixing them with roasted wheat and koji spores, fermenting the resulting moromi (paste) in brine for months to years, and pressing the liquid to obtain the final product. The resulting liquid is dark brown to black, with a complex umami-rich flavor profile combining saltiness, sweetness, and depth. Major varieties include Chinese soy sauces (typically darker, stronger) and Japanese soy sauces such as koikuchi (dark, standard type), usukuchi (lighter, salty), shōyu (premium), and tamari (wheat-free).

Soy sauce functions as both a seasoning and flavor enhancer across East and Southeast Asian cuisines, and increasingly in global cooking. It is essential in Japanese, Chinese, Korean, and Thai cuisines, used for seasoning stir-fries, marinades, dipping sauces, soups, and glazes. The umami compounds (primarily glutamates) intensify savory flavor without adding bulk. In the kitchen, soy sauce is used to deepen broths, season rice dishes, create dipping sauces when combined with vinegar or citrus, and marinate proteins. It pairs particularly well with ginger, garlic, sesame, and chili, and is integral to dishes such as teriyaki, adobo, and pho broth.