| 释义 |
‖ shoyu|ˈʃoːju|
Also sho-yu, † soeju.
[Jap.: see soy1.]
= soy1 1. Freq. attrib. as shoyu sauce.
1727J. G. Scheuchzer tr. Kæmpfer's Hist. Japan i. ix. 121 What they call Soeju, is also made of it, which is a sort of an Embamma, as they call it, which they eat at meals to get a good stomach. 1880I. L. Bird Unbeaten Tracks in Japan I. 232 Eels and other dainties are served with soy (shô-yu), the great Japanese sauce. 1920Japan Advertiser 22 Aug. 5/1 The eel is laid out flat and broiled over a charcoal fire with a special shoyu sauce. 1936K. W. Colegrove Militarism in Japan iv. 45 He came from a most humble home, and he worked as a boy for a manufacturer of shoyu (a Japanese sauce). 1960B. Leach Potter in Japan vi. 132 We ate it first with shoyu sauce. 1976Sci. Amer. Sept. 172/1 Tempeh, ragi, sufu, shoyu, ang-kak, tea fungus and mizo are among those [fermentation products] eaten in Asian countries. |