Soy sauce

A soy sauce no doubt can be named the king of the Japanese cuisine, because the Japanese cooks do not add it unless to the sweets. A soy sauce is used instead of salt, but it also gives the specific, refined and piquant taste to the East cuisine dishes. 
The use in the meal of soy sauce, as well as much other fermented soy products, substantially reduces the risk of origin of cardiovascular, oncologic and other diseases. East people use a soy sauce almost three millenniums, and the recipe of soy sauce until now remains invariable. However, the new technologies allow to speed up the process of sauce making which before took up the whole year.
A soy sauce is necessarily served to sushi, sashimi and rolls. Soups are also dressed with it , soy sauce add to meat dishes and sauces. It is very good for vegetables and seafood, and also is the remarkable seasoning and for the European cuisine dishes.