SOY

a brown sauce, valuable to the commercial sauce manufacturer, made from the Soy Bean, a native of Southeastern Asia and widely grown in China and J apan. The beans are boiled, mixed with ground wheat or other grain, salt, ete., and allowed to ferment for a month or six weeks. The liquid is then strained off and clarified. Mola es is frequently added. In appearance, it resembles Worcesters hire Sauce, of which it is an important ingredient. It should not be too salt nor too sweet, and, although thick and syrupy, should be clear. When shaken in a bottle or gla it should, if it is genuine, leave a bright yellow film on the gla . Being a very desirable article, it is often counterfeited. [s. 584]