"shōyu" meaning in All languages combined

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  "lang_code": "en",
  "pos": "noun",
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      "examples": [
        {
          "ref": "1990, “The Mysteries of Shōyu”, in The East, volume 26, page 26, column 2:",
          "text": "Containing protein, carbohydrates, fat, and amino acids, shōyu is nutritious. Shōyu is broadly classified into three types: koi-kuchi (deep-colored) shōyu, usu-kuchi ( light-colored) shōyu, and tamari (settled) shōyu.",
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        {
          "ref": "1999, Gilles Poitras, The Anime Companion: What’s Japanese in Japanese Animation?, Berkeley, Calif.: Stone Bridge Press, published 2005, →ISBN, page 124, columns 1–2:",
          "text": "Shōyu is used in a variety of ways in a variety of dishes. Foods may be cooked in a broth containing shōyu, dipped in a shōyu-based sauce, or have shōyu poured over them. There are many types of shōyu, including tamari, that are made without wheat.",
          "type": "quote"
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        {
          "ref": "2022, Katherine Tamiko Arguile, Meshi: A Personal History of Japanese Food, Melbourne, Vic.: Affirm Press, →ISBN:",
          "text": "Put the shōyu into a saucer ready to dip the mochi into once they’re cooked.",
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        "Alternative spelling of shoyu."
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  "lang": "Japanese",
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        "Rōmaji transcription of しょうゆ"
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  "lang_code": "en",
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          "ref": "1990, “The Mysteries of Shōyu”, in The East, volume 26, page 26, column 2:",
          "text": "Containing protein, carbohydrates, fat, and amino acids, shōyu is nutritious. Shōyu is broadly classified into three types: koi-kuchi (deep-colored) shōyu, usu-kuchi ( light-colored) shōyu, and tamari (settled) shōyu.",
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          "ref": "1999, Gilles Poitras, The Anime Companion: What’s Japanese in Japanese Animation?, Berkeley, Calif.: Stone Bridge Press, published 2005, →ISBN, page 124, columns 1–2:",
          "text": "Shōyu is used in a variety of ways in a variety of dishes. Foods may be cooked in a broth containing shōyu, dipped in a shōyu-based sauce, or have shōyu poured over them. There are many types of shōyu, including tamari, that are made without wheat.",
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          "ref": "2022, Katherine Tamiko Arguile, Meshi: A Personal History of Japanese Food, Melbourne, Vic.: Affirm Press, →ISBN:",
          "text": "Put the shōyu into a saucer ready to dip the mochi into once they’re cooked.",
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