Q 01/05

In which country did soy sauce originate?

A) Vietnam

B) Japan

C) China

D) Korea

Answer · why

C) China

It appeared in its current form roughly 2,200 years ago and spread through East and Southeast Asia before becoming a global condiment.

Q 02/05

During which Chinese dynasty was soy sauce created in its current form?

A) Eastern Jin

B) Western Han

C) Northern Song

D) Ming

Answer · why

B) Western Han

Its precursor, soy paste (jiang), was listed on bamboo slips found at the Mawangdui archaeological site.

Q 03/05

Which taste, besides saltiness, is soy sauce best known for?

A) Bitterness

B) Sourness

C) Astringency

D) Umami

Answer · why

D) Umami

The savoury depth comes from free amino acids, mainly glutamic acid, released as soy and grain proteins break down.

Q 04/05

Which genus of mould is traditionally used to ferment soy sauce?

A) Rhizopus

B) Penicillium

C) Saccharomyces

D) Aspergillus

Answer · why

D) Aspergillus

The cultured mixture of soybeans, wheat and mould is called koji in Japan; A. oryzae and A. sojae are the main species used.

Q 05/05

Historically, soy sauce began as a way to stretch which expensive commodity?

A) Sugar

B) Salt

C) Vinegar

D) Rice

Answer · why

B) Salt

Zhou-dynasty cooks fermented fish with it and soybeans; by the Han the beans took over and fish sauce split off as its own condiment.