To make the sauce first gather the chicken stock, soy sauce, and honey. soy sauce is a traditional, dark asian sauce that is made from soy. this sauce will add a salty flavor to the dish. there is no need for other seasoning. put those items in pan and put over medium heat. next, chop the onion, mince the garlic into much smaller pieces, and cut the carrot into slivers. then add the garlic, onion, and carrots to the sauce. put the sauce over low heat until it bubbles lightly. then, let it simmer for a few more minutes.

why does the author claim in section 5 that, after putting soy sauce in the chicken stock, there is no need for other seasoning?
a) because soy sauce presumably is a very powerful salty flavoring
b) because the only seasoning any japanese dish ever uses is soy sauce
c) because the author likes soy sauce better than any other type of sauce
d) because japanese dishes traditionally never use more than one additional