from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A salty brown liquid condiment made by fermenting soybeans and roasted wheat or barley in brine.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A condiment sauce and ingredient made from fermented soybeans, salt, and sometimes wheat. Common in Asian cuisine.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. thin sauce made of fermented soy beans
Sorry, no etymologies found.
"Now put these cooked eggs in the pot with the tea leaves, a half-cup soy sauce for twenty eggs, and six star anise," GaoLing continued.
Pinch sugar8-12 cherry tomatoes (or another small variety), halved2 tsps. soy sauce or wheat-free tamariDirectionsHeat a 14-inch wok, preferably carbon-steel, not non-stick, (or a 12-inch, heavy-bottomed, stainless-steel skillet) over high heat until, as Grace Young says, "a bead of water vaporizes within 1-2 seconds of contact."
When Ruth returned to LuLing's apartment, she began to throw away what her mother had saved: dirty napkins and plastic bags, restaurant packets of soy sauce and mustard and disposable chopsticks, used straws and expired coupons, wads of cotton from medicine bottles and the empty bottles themselves.
At some point between the dumplings and the chicken disheswashed in soy sauce and poorly spicedthe two drunks picked up the bottle of sake, ducked into the alleyway that ran beside the patio, and hurried off.