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Soy

This is a kind of sauce prepared in China and Japan from a small bean, the produce of Dolichos sojd. It is used with fish and other articles of diet. In choosing soy, see that it is of a good flavour, not too salt nor too sweet, of a good thick consistency, a brown colour, and clear. When shaken in a glass, it should leave a coat on the surface of a bright yellowish-brown colour; if it do not, it is an inferior sort, and should be rejected. Chinese soy is considered inferior to that of Japan.