醤

soy sauce

Japan Soy-sauce Brewers' Association

shoyu flavoured with katsuobushi broth

pure soy sauce

white soy sauce

soy sauce bottle

light soy sauce

dark soy sauce

low-salt soy sauce (containing less than 9% salt)

low-salt soy sauce (containing around 13% salt)

soy sauce mixed with grated ginger

fish sauce (made from fermented salted fish)

soy sauce flavoured with grated wasabi (used for sashimi, etc.)

butter and soy sauce

soy sauce ramen

soy-based sauce

tamari soy sauce

Chinese sesame paste

sweet soy sauce

doubanjiang (Chinese broad bean chili paste)

soy sauce dish

salted and fermented meat or fish

fried dish seasoned with soy sauce

soy sauce lees

mixture of soy sauce and vinegar

ponzu (Japanese sauce made primarily of soy sauce and citrus juice)

fish sauce (made from fermented salted fish)

black bean sauce

paste similar to miso made from koji mold and salt water

XO sauce (spicy seafood sauce used primarily in Cantonese cooking)

betel (Piper betle)

opossum shrimp (Mysida spp.)

sweet flour paste (Chinese seasoning)