[Answer] Jiang, a Chinese preserved food, is an ancestor of which condiment?

Step 1 : Introduction to the question "Jiang, a Chinese preserved food, is an ancestor of which condiment?"

...“Jiang,” a mixture of soybeans and wheat that is likely the ancestor of modern soy sauce, dates back to ancient China. In Japan, the condiment became ubiquitous in the 1600s when the Mogi and Takanashi families began brewing it. The families joined forces in the early 20th century, and that company is now known as Kikkoman.

Step 2 : Answer to the question "Jiang, a Chinese preserved food, is an ancestor of which condiment?"

Soy sauce:

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