Hilingon an source kan Tawyo

{{Infobox food
| name             = Tawyo
| image            = Soy sauce 2.jpg
| image_size       = 
| caption          = Sarong mangko nin tawyo
| alternate_name   = Soy sauce, soya sauce, {{transliteration|ja|shoyu}}
| place_of_origin          =[[Tsina]] 
| region           = [[Subangang Asya]] asin [[Sur-subangang Asya]]
| associated_cuisine = 
| creator          = 
| course           = 
| type             = Kondimento
| served           = 
| main_ingredient  = ''Soybeans''
| variations       = 
| calories         = 
| other            = 
}}

An '''tawyo''' iyo an sarong likidong kondimento na gikan sa [[Tsina]], tradisyonal na gibo sa permentadong pasta nin ''soybeans'', sinanlag na tipasi, brine, asin ''Aspergillus oryzae'' o ''Aspergillus sojae'' molds.<ref>
{{Cite book|title=Microbiology Laboratory Theory and Application|last=Leboffe|first=Michael|last2=Pierce|first2=Burton|date=30 July 2006|isbn=9780895827081|edition=2nd|page=317}}</ref>

Pigkokonsiderar ini na igwa nin makusog na lasang [[umami]].

An tawyo sa presenteng porma kaiyan ginibo mga 2,200 na taon na an nakaagi durante kan dinastiyang Solnopan na Han kan suanoy na Tsina, asin iyan nakalakop na sa bilog na Sirangan asin Habagatan-subangan na Asya kun saen iyan ginagamit sa pagluto asin bilang condiments.<ref name="needham2000jiang">{{Cite book|title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5|last=Hsing-Tsung|first=Huang|date=2000|publisher=Cambridge University Press|isbn=978-0521652704|page=346}}</ref><ref name="needham2000">{{Cite book|title=Joseph Needham: Science and Civilisation in China, Vol.6, Part 5|last=Hsing-Tsung|first=Huang|date=2000|publisher=Cambridge University Press|isbn=978-0521652704|pages=358–359}}</ref>

== Toltolan ==
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