INTRODUCTIONSoy sauce is famous among the people of Asia, especially Southeast Asia, Japan and Korea. Soy sauce is one of the ingredients usually used in Asian and oriental cuisine. There are many functions of soy sauce in foods, for example it can be used during the marinating process. Besides that, soy sauce can also darken food and change its appearance, for example, it is used to cook fried vermicelli rice. It can also help enhance and balance flavors. People usually use soy sauce to add saltiness to food. Soy sauce is made from soybeans through several stages of the process, then changes the soybeans into a dark or brown liquid form. Furthermore, changing the physique also changes the taste. Whether soy sauce has different color and taste depends on the main ingredient used to make the soy sauce and the method used to make the soy sauce. DEFINITION AND ETYMOLOGY We normally know that soy sauce is made from soybeans because of the word "soy", so we assume from the name, it is made from soybeans. Yes, that's true, but soy sauce can also be made with brine, wheat and toasted grains. This ingredient is based on the geography and culture of the countries or area. This is why soy sauce has differences based on color, taste and processing method. The normal form of soy sauce is liquid and will be packaged in bottles. The color can be dark or black and light or brown. The process of making soy sauce causes the form to change from solid to liquid using pressed soybeans that have undergone a fermentation process. Soy sauce was found from China between the 3rd and 5th centuries. Basically, Chinese cuisine uses a lot of soy sauce, the same goes for Southeast Asian cuisine. There are many types of sauce based on their o...... middle of paper ......ft/98annual/techprogram/accepted/43-3.htm• http://www.saucemagazine.com/a /923• http://www.kikkoman.co.jp/kiifc/foodculture/pdf_01/e_012_015.pdf• ​​​​http://intisari-online.com/read/usut-asal-dari-mana-asalnya-kecap • http ://www.tokyotimes.com/2012/new-symbol-for-japans-unity-a-soy-sauce-cake/• http://chinesefood.about.com/od/healthconcerns/a/soy. htm• http://www.soyinfocenter.com/HSS/soy_sauce1.php • http://cikgusaiful.blogspot.com/2009/11/kicap-sumbangan-bakteria-berguna.html • http://www.sinarharian. com. my/edisi/utara/gigih-usaha-kilang-kicap-tertua-1.10119• http://www.seriouseats.com/2011/03/do-you-know-your-soy-sauces-japanese-chinese-Indonesian- differences.html• http://www.linkedin.com/company/kicap-management• http://www.npr.org/blogs/health/2013/06/11/190707171/go-easy-on-the- soy-sauce-bro-it-could-kill-you• http://www.wikihow.com/Make-Your-Own-Soy-Sauce