The primary legume used to produce soy sauce is soybeans. This staple ingredient is fermented and brewed, undergoing a complex process that transforms the raw soybeans to create the savory condiment known as soy sauce. Historically rooted in East Asian cuisine, soy sauce plays a significant role in flavoring dishes, and its rich umami taste enhances everything from sushi to stir-fries. The fermentation process not only develops the sauce's flavor but also contributes to its nutritional value.