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What (who) is shoyu - definition
LIQUID SEASONING
Shoyu; Soya sauce; Syoyu; See yau; Jiàng yóu; Jiang you; Chiang-yu; Shôyu; Shooyu; Shouyu; Syôyu; Syooyu; Syouyu; Tamari sauce; Shoyu sauce; Sho-yu; Shô-yu; Kanchang; Kancang; Soysauce; Kecap; Kecap asin; Soy sauces; Soy Sauce; Nama shoyu; 酱油; 醬油; Shō-yu; Shōyu; Japanese soy sauce; Korean soy sauce; 醤油; しょうゆ; Kanjang; 간장; Toyomansi; Toyo't Kalamansi; Toyo't kalamansi; Toyo at kalamansi; Toyo at Kalamansi; Ganjang; Jiàngyóu; Liquid aminos; ซอสถั่วเหลือง; Silimansi; Soybean sauce; Taiwanese soy sauce; History of soy sauce
![Soft serve]] usually topped with Thai sweet soy sauce served at [[Yaowarat]], [[Bangkok]], [[Thailand]]](https://commons.wikimedia.org/wiki/Special:FilePath/Ice cream topped with unusual sauce.jpg?width=200 "Soft serve]] usually topped with Thai sweet soy sauce served at [[Yaowarat]], [[Bangkok]], [[Thailand]]")
![ABC brand]] ''Kecap manis'' sweet Indonesian soy sauce is nearly as thick as [[molasses]]; right, ''Kecap asin''](https://commons.wikimedia.org/wiki/Special:FilePath/Kecap manis & kecap asin.jpg?width=200 "ABC brand]] ''Kecap manis'' sweet Indonesian soy sauce is nearly as thick as [[molasses]]; right, ''Kecap asin''")
![Soy sauce is made from [[soybean]]s](https://commons.wikimedia.org/wiki/Special:FilePath/Soja.jpg?width=200 "Soy sauce is made from [[soybean]]s")
![''Toyomansi'', a typical Filipino dipping sauce composed of soy sauce and ''[[calamansi]]'' spiced with ''[[siling labuyo]]''](https://commons.wikimedia.org/wiki/Special:FilePath/Toyo at kalamansi (toyomansi) with siling labuyo (Philippines) 01.jpg?width=200 "''Toyomansi'', a typical Filipino dipping sauce composed of soy sauce and ''[[calamansi]]'' spiced with ''[[siling labuyo]]''")
shoyu
['???ju:]
¦ noun a type of Japanese soy sauce.
Origin
from Japanese shoyu.
soy sauce
also soya sauce
Soy sauce is a dark brown liquid made from soya beans and used as a flavouring, especially in Chinese cooking.
N-UNCOUNT
soya sauce
see soy sauce
Wikipedia
Soy sauce
Soy sauce (also called simply soy in American English) 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. It is considered to contain a strong umami taste.
Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
