Soy sauce is a light brown to black liquid with a meaty-like, salty flavor produced from soybeans with/without wheat by means of fermentation. It is a condiment made from a fermented paste of boiled soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is the chief savory seasoning agent in Oriental cookery, but it is becoming increasingly popular in many other regions of the world. Chemical reactions between the original components and the fermentation products create the color , consistency and aroma of soy sauce.