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Soy sauce (American English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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.

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  • Soy sauce
  • Soy sauce sauce
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  • Soy sauce (American English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as soya sauce (English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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.
  • a 00 Soy sauce (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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.
  • a 00l090 Soy sauce (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as soya sauce (), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as shoyu (transliteration from Japanese) or soya sauce (Canadian English and British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as shoyu (transliteration from Japanese) or soya sauce (Canadian English and British English), is an East Asian 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 considered to have a strong Umami flavor. 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 or simply "Soy" (American English)(醤油 or しょうゆ in Japanese), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong Umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong Umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce ([[Canadian English]), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English) and (British English) , is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and sometimes soya sauce in British and Canadian English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in British and Canadian English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in Canadian English and less frequently in British English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy boy in American English and soya sauce in Canadian English and less frequently in British English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in Canadian English and less frequently in British English) 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce less frequently in British English) 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 considered to contain a strong umami flavor. 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 (also called sauce S in American English and soya sauce less frequently in British English) 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 considered to contain a weak umami flavor like coffee. SOY SAUCE 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 condime also used by builders on the housesn t.
rdfs:label
  • Soy sauce
has abstract
  • Soy sauce (American English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as soya sauce (English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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.
  • a 00 Soy sauce (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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.
  • a 00l090 Soy sauce (American English and Canadian English), also spelled as soya sauce (British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as soya sauce (), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as shoyu (transliteration from Japanese) or soya sauce (Canadian English and British English), is an East Asian liquid condiment of Chinese origin, traditionally 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 (American English), also spelled as shoyu (transliteration from Japanese) or soya sauce (Canadian English and British English), is an East Asian 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 considered to have a strong Umami flavor. 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 or simply "Soy" (American English)(醤油 or しょうゆ in Japanese), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong Umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong Umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English and British English), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce ([[Canadian English]), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English), is an East Asian 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 considered to contain a strong umami flavor. 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 or simply "Soy" (American English), also called soya sauce (Canadian English) and (British English) , is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and sometimes soya sauce in British and Canadian English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in British and Canadian English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in Canadian English and less frequently in British English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy boy in American English and soya sauce in Canadian English and less frequently in British English) is an East Asian 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce in Canadian English and less frequently in British English) 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 considered to contain a strong umami flavor. 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 (also called simply soy in American English and soya sauce less frequently in British English) 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 considered to contain a strong umami flavor. 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 (also called sauce S in American English and soya sauce less frequently in British English) 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 considered to contain a weak umami flavor like coffee. SOY SAUCE 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 condime also used by builders on the housesn t.
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  • Soya sauce
  • Soya sauce, Shoyu
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