Al:Soy sauce: Soy sauce or soy sauce, called siyáu or Sillao in Peru and shōyu (醤 油) in Japan, is a condiment produced by fermenting soybeans with the mushrooms Aspergillus oryzae or Aspergillus sojae. Soy sauce is one of the most common ingredients in Japanese foods.It is made, traditionally, by fermenting soybeans with toasted cracked wheat, which are arranged in blocks and dipped and removed several times in a cold broth of water and salt, the process lasts about a year in clay pots, dried mushrooms such as mushrooms are sometimes added. In Japan, it is illegal to produce or import artificial soy sauce and therefore all Japanese soy sauces are made in the traditional way. In Europe, Spain, since 1962 soy sauce has been manufactured using rice flour, instead of wheat (which makes it suitable for people with hypersensitivity to gluten
