Sauces produced by fermentation of a soybean mash prepared by grinding soybeans with water. A fungus, often Aspergillus oryzae, is added to the soybean mash to initiate fermentation. Duration of the fermentation process and addition of other ingredients influences sensory properties of the sauces. Soy sauces fermented for a shorter period have a less rich flavour than those fermented for a longer period. Addition of molasses produces richer, darker soy sauces, while inclusion of wheat in the fermentation produces lighter products.