Soy sauce has a history of about 3,000 years. Its origin is known as China, but a variety of soy sauces have been developed in Japan and South Korea. Soy sauce is a typical staple condiment in Korea and Japan. It is widely known as a universal condiment with three basic foods for cooking: flavor, aroma and color. Soy sauce is widely used in many different types of food in Korea, but soy sauce in Japan is one of the most important condiments, as most dishes contain soy sauce. Many people think that soy sauce is just one type of soy sauce, but in fact, there are very different types of soy sauce. Soy sauce that is mainly used for stir-frying and frying, and Tamari soy sauce is used for sushi and teriyaki.