Soy Sauce =jiang you (Mandarin) = Chi you (Cantonese) = Shoyo (Japanese) = Kecap, Ketjap (Indonesian) = Kichup, tauyu (Malay) = Siew (Thai)

Soy sauce is popular in all countries of East Asia, although there is a wide variety of different types with more or less distinctive aromas. People in Asia use it in cooking as much as we in Europe use salt, which can almost always be omitted in the preparation of Asian dishes. The commonest types are the dark, salty soy sauces from China (made only from soya beans) and Japan (made from soya and wheat). Light, salty soy sauce is somewhat milder in flavor than the dark variety. It is useful in dishes for which the dark variety would be unsuitable because of its color. Sweet soy sauce is also dark, but mildles and slightly sweet. Molasses are added while it is maturing, hence the sweetish taste. A substitute can be made by adding sugar to salty soy sauce. The Indonesian soy sauce are ketjap asin is a spicy & bitter-sweet flavor, while ketjap manis is mild and sweet in flavor.

>>>know more go to seasoning & flavoring

Soy milk = soymilk = soy beverage = soya milk = soya beverage

Made from soybeans, soy milk is sweeter and darker than dairy milk, and it has a distinctive beanlike flavor.  It comes refrigerated, or in aseptic containers (either full strength or concentrated), or in powdered form, with varying percentages of fat.  A fortified version is available that supplies many of the nutrients normally found in cow's milk. Flavored versions are best for drinking, unflavored for cooking.  Shake well before using.  To make your own:   Here's a recipe for soy milk.