Soy sauce originated in China over 2,500 years ago and was introduced to Japan in the 13th century by Buddhist monks. In 1645, company founder Gihei Hamaguhci began brewing soy sauce in Choshi, Japan, under the Yamasa name. Following centuries of traditional brewing practices, soy sauce production was extensively mechanized after World War I; and today the versatile condiment is receiving an ever-increasing world-wide popularity.
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