from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The soybean.
- n. Soy sauce.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A Chinese and Japanese liquid sauce for fish, made by subjecting boiled beans to long fermentation and then long digestion in salt and water. US preference is the term soy sauce.
- n. Soybeans. Often used attributively.
from the GNU version of the Collaborative International Dictionary of English
- n. A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soybeans), or beans and meal, to long fermentation and then long digestion in salt and water.
- n. The soybean.
from The Century Dictionary and Cyclopedia
- n. A kind or sauce prepared in the East from the soy-bean (see def. 2).
- n. The soy-bean or-pea, Glycine Soja (Soja hispida, etc.).
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a source of oil; used for forage and soil improvement and as food
- n. erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia
- n. thin sauce made of fermented soy beans
- n. the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein)
Dutch soja, soya, from Japanese shōyu, from Chinese (Mandarin) jiàngyóu, soy sauce : jiàng, soy paste + yóu, sauce.(American Heritage® Dictionary of the English Language, Fourth Edition)
Probably via Dutch soja, from a Japanese variant of 醤油 (しょうゆ, shōyu), from Chinese 醬油 (jiàngyóu), from 醬 ‘bean paste’ + 油 ‘oil’. (Wiktionary)