Definition

A fermented bean-based sauce that's been the backbone of East Asian cuisine for millennia, adding salty, savory depth to everything it touches. In modern Western culture, it's also shorthand for plant-based protein that makes vegans feel virtuous and confuses middle America. The sauce version (soy sauce/shoyu) is basically liquid umami that makes even cardboard taste good.

Example Usage

Derek marinated the tofu in soy sauce overnight, proving that even the blandest ingredient can be saved with enough fermented bean juice.

Source: Common culinary terminology

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