A Chinese and Japanese liquid sauce for fish, etc., made by subjecting boiled beans (esp. soybeans), or beans and meal, to long fermentation and then long digestion in salt and water.
Pale yellow oil, obtained by pressing soybeans. Composed mostly of triglycerides of oleic, lineolic, linolenic and saturated acids. Highly compatible to the skin, an emollient, and the prime source of natural vitamin E. Effective against lipid peroxidation and the formation of tree radicals.