Soy sauce (also called simply soy in American English and sometimes soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybean 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 it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment.

Based on TCM, soy sauce can be used to:

1. clears heat
2. harmonizes center burner
3. detoxify

Soy sauce contains protein, fat, glucose, calcium, phosphorus, vitamins B1 and B2, niacin, and iron.

Some indications that can be reduced by soy sauce are:

 * Disharmony of stomach qi: lack of appetite, nausea

 * Heat symptoms: agitation, nervousness

 * Symptoms of stomach poisoning due to spoiled foods such as meat and fish