/mee"soh/ ; Japn. /mee"saw/ , n. Japanese Cookery.
a fermented seasoning paste of soybeans, often with rice or barley added, used to flavor soups and sauces.
[ 1720-30; meju soybean malt ]
/mee"soh/ ; Japn. /mee"saw/ , n. Japanese Cookery.
a fermented seasoning paste of soybeans, often with rice or barley added, used to flavor soups and sauces.
[ 1720-30; meju soybean malt ]
Random House Webster's Unabridged English dictionary. Полный английский словарь Вебстер - Random House . 2012