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.
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.
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.).
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)