soy

The soybean.

Soy sauce.

A kind or sauce prepared in the East from the soy-bean (see def. 2).

The soy-bean or-pea, Glycine Soja (Soja hispida, etc.).

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.

The soybean.

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.

Soybeans. Often used attributively.

a source of oil; used for forage and soil improvement and as food

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