omnibus affunditur.”—Kaempfer, Amoen. Exot. p. 839.
1776.—An elaborate account of the preparation
of Soy is given by Thunberg, Travels, E.T. iv. 121–122; and more briefly by Kaempfer on the page quoted
above.
[1900.—“Mushrooms shred into small pieces, flavoured with shoyu” (soy).—Mrs. Frazer, A Diplomatist’s
Wife in Japan, i. 238.]
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