[Question] Jiang, a Chinese preserved food, is an ancestor of which condiment?

Jiang, a Chinese preserved food, is an ancestor of which condiment?

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…“Jiang,” a mixture of soybeans and wheat that is likely the ancestor of modern soy sauce, dates back to ancient China. In Japan, the condiment became ubiquitous in the 1600s when the Mogi and Takanashi families began brewing it. سباق خيول The families joined forces in the early 20th century, and that company is now known as Kikkoman. العاب مقابل المال

Question of “Jiang, a Chinese preserved food, is an ancestor of which condiment?” is

Soy sauce:

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