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.
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"Soy" Quotes from Famous Books ![]() ![]() — Lippincott's Magazine of Popular Literature and Science, Vol. 15, - No. 86, February, 1875 • Various ![]() ![]() — Creative Chemistry - Descriptive of Recent Achievements in the Chemical Industries • Edwin E. Slosson ![]() ![]() — Celebrated Women Travellers of the Nineteenth Century • W. H. Davenport Adams |
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