Hypertext Webster Gateway: "soy"
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Soy \Soy\, n. [Chinese sh[=o]y[=u].]
1. A Chinese and Japanese liquid sauce for fish, etc., made
by subjecting boiled beans (esp. soja beans), or beans and
meal, to long fermentation and then long digestion in salt
and water.
2. (Bot.) The soja, a kind of bean. See {Soja}.
From WordNet (r) 1.7 (wn)
soy
n 1: a source of oil; used for forage and soil improvement and as
food [syn: {soybean}, {soyabean}]
2: 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 [syn: {soya}, {soybean},
{soya bean}, {soybean plant}, {soja}, {soja bean}, {Glycine
max}]
3: thin sauce made of fermented soy beans [syn: {soy sauce}]
4: most highly proteinaceous vegetable crop known [syn: {soybean}]
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