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 Japan. The beans are boiled, mixed with ground wheat or other grain, salt, etc., and allowed to ferment for a month or six weeks. The liquid is then strained off and clarified. Molasses is frequently added. In appearance, it resembles Worcestershire 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 glass it should, if it is genuine, leave a bright yellow film on the glass. Being a very desirable article, it is often counterfeited.