醤

Food, cooking

pure soy sauce

Food, cooking

XO sauce (spicy seafood sauce used primarily in Cantonese cooking)

low-salt soy sauce (containing less than 9% salt)

betel (Piper betle)

Food, cooking

black bean sauce

Chinese sesame paste

fish sauce (made from fermented salted fish)

Food, cooking

white soy sauce; pale soy sauce made with more flour and less soy beans than regular soy sauce

Food, cooking

soy sauce mixed with grated ginger

Food, cooking

soy sauce mixed with another ingredient (e.g. stock, vinegar)

low-salt soy sauce (containing around 13% salt)

Organization name

Japan Soy-sauce Brewers' Association

shoyu flavoured with katsuobushi broth; bonito-flavoured soy sauce

salted and fermented meat or fish