간장, or soy sauce, is a popular condiment made from fermented soybeans, wheat, salt, and water. It is widely used in Asian cuisines, particularly in Korean, Japanese, and Chinese dishes. The fermentation process gives 간장 its rich umami flavor, making it a key ingredient in marinades, dipping sauces, and stir-fries. There are different types of 간장, including 진간장 (dark soy sauce) and 간장 (light soy sauce), each with unique flavors and uses. In addition to enhancing taste, 간장 also adds color to dishes, making it a versatile ingredient in cooking and food preparation.