soy

This term is used interchangeably to refer to both the raw legume and the processed liquid condiment. When referring to the bean or the plant, it often functions as a modifier in compound nouns like soy milk or soy protein. In a culinary context, "soy" is frequently used as a shorthand for soy sauce, particularly in recipes or casual conversation.

Because it refers to a mass of beans or a liquid substance, the word is typically treated as an uncountable noun. It does not have a standard plural form in common usage; instead, speakers use partitive phrases such as "soybeans" when referring to individual seeds or "types of soy" when discussing varieties.