The term soy sauce came into being later. According to research, soy sauce originated from soy sauce. As far as we know, the earliest record of soy sauce is a historical tour of the Western Han Dynasty. Its first aid chapter has "radish, salt, black bean sauce". The sauce here refers to the sauce made of beans and flour. Since then, the description of soy sauce has greatly increased. Cui Shi's "Four-person Moon Order" in the Eastern Han Dynasty said: "The first month can be used as sauce. In June and July, you can ... clear the sauce. " According to all the names in the long history of soy sauce, the "clear sauce" here should be what we call soy sauce now. In the Tang Dynasty, the production technology of soy sauce was further developed. It is not only a delicious food in people's daily life, but also a commonly used medicine in medical books, such as Su Jing's Newly Revised Materia Medica, Sun Simiao's Thousand Women's Treasures Medicine and Foreign Secret Medicine.

In 753 AD, Jian Zhen, a monk of the Tang Dynasty in China, traveled to Japan, introduced China's sauce-making technology to Japan, and taught Japanese monks and residents to make sauce. In the 20th year of Tang Zhenyuan (AD 804), Japanese monks went to Chang 'an to study abroad, and also brought China's sauce-making technology back to Japan. About 1200, during the Kamakura period in Japan, a Japanese monk named Juexin went to Jingshan Temple in China to practice. Before returning to China, he mastered the skill of ancestral sauce in Jingshan Temple. After returning home, he established xingguo temple in a place called Yoshiko Yura in Jizhou, and taught people nearby the techniques of making sauces. Since then, after a long period of development, soy sauce brewing technology has been carried forward in Japan.