soy

Etymology

1670s, from Dutch soja, from Satsuma Japanese 醤油 (そい, soi) [soj] (a variant of standard Japanese 醤油 (しょうゆ, shōyu)). Doublet of shoyu.

noun

1. A common East Asian liquid sauce, made by subjecting boiled beans to long fermentation and then long digestion in salt and water.
   I like a little soy with my rice.
   Pour in four tablespoonfuls of sherry and four tablespoonfuls of soy, as much vinegar as the jar will hold, and cover closely until wanted. 1902, Annie R. Gregory, Woman's Favorite Cookbook, page 381
2. (uncountable, often attributive) Soybeans, or the protein derived from them.
   These candles are made from soy.
   The soy crop is looking good this year.
   This diet doesn't let me eat soy.