Soy sauce is a popular ingredient in East Asian (including Japanese) cuisine, obtained by fermenting soya beans with cereal grains (such as wheat), salt and water. Fermentation takes several months to several years, depending on the type of soy sauce. This process produces a dark brown liquid with a characteristic intense flavour and aroma. Soy sauce is characterised by a salty flavour with umami notes that add depth and richness to many dishes. It is widely used as a condiment in the kitchen, both when cooking and as an addition to prepared dishes. It is used in marinades, sauces, dressings and as a dip for sushi and other snacks. In addition to its taste, it also contains valuable nutrients such as protein, B vitamins and minerals, but should be used in moderation due to its high salt content.