bn:00073031n
Noun Concept
Categories: Korean condiments, Chinese inventions, Articles with short description, Japanese condiments, Korean cuisine
EN
soy sauce  soy  soya sauce  Toyo't Kalamansi  Toyo at kalamansi
EN
Thin sauce made of fermented soy beans WordNet 3.0
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EN
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. Wikipedia
A fermented sauce made from soybeans Wikipedia Disambiguation
Sauce made from soybeans (soya beans), roasted grain, water and salt and is used as flavoring mainly in Asian cuisine. OmegaWiki
A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water. Wiktionary
A condiment sauce and ingredient, common in Asian cuisine, made from fermented soybeans, salt, and sometimes wheat. Wiktionary
A condiment and ingredient made from fermented soybeans. Wiktionary (translation)
EN
I like a little soy with my rice. Wiktionary