Soy sauce. The condiment used in almost every Asian household for years. It's old, soy sauce has been around for over 2,200 years ago - originating during the Western Han Dynasty in China. Japan, Korea, and Indonesian too have their own versions of soy sauce, and the condiment has now spread across East and Southeast Asia, and many other parts of the Western and European continents.
The art of soy sauce making is a long process: prepping the soy beans, and then on to a long fermentation process to get the sweet, salty liquid gold. There's also many other forms of soy sauce out there - light soy sauces, dark soy sauces and sweet soy sauces.
But we're not going to get into the process of how to make the different types of soy sauce, here's three types of soy sauces and how you can use them for everyday cooking.