Soy sauce is a dark brown liquid, made from a blend of soybeans and wheat, that is mainly used as an all-purpose seasoning in Japan, China and the Far East countries (Yokotsuka, 1993).
Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria.