- 1. n. 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. Source: opted
- 2. n. The soja, a kind of bean. See Soja. Source: opted
- 3. n. a source of oil; used for forage and soil improvement and as food Source: wordnet
- 4. n. 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 Source: wordnet
- 5. n. thin sauce made of fermented soy beans Source: wordnet
- 6. n. the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein) Source: wordnet
- 7. 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. Source: webster
- 8. j:100 n. a source of oil; used for forage and soil improvement and as food n. 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 n. the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein) Source: ecdict
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