Soy sauce might rightfully be called the worlds most popular condiment, yet it is little understood in the west. There is a discernible difference between naturally brewed and chemically brewed soy sauce. Similary there are extreme differences between Japanese and Chinese sauces. This presentation traces the origin of soy sauce in the East and discuss how itdeveloped and how the many varieties of Japanee soy sauces are used by region and not by dish. Participants will taste some of the principle varieties as well as some lesser known varieties, such as yuki (organig, non-GM), low-salt gen-en, twice brewed saishikomi and shiroshoyu (clear/white) and tamari.