Japanese Herb Series 1: Soybeans - Japan’s Soul Food
Soybeans are the Essence of Japanese Cuisine
Popular Soybean Products
Various Other Soybean Products
Natto is made by steaming soybeans, adding natto bacteria, and fermenting it in a warm place. Although many Japanese people do not like it because of its distinct flavor and sticky, stringy texture, its scientifically proven health benefits make it intriguing for some.
Kinako, which is frequently used in Japanese sweets, is used to coat dango – a Japanese dumpling and sweet, and sprinkled on anmitsu – a Japanese jelly dessert that dates to the Meiji area. It is produced by grinding roasted soybeans into a powder.
In addition, irimame, which involves eating roasted soybeans as is, and nimame, or sweet simmered soybeans, have connections with traditional Japanese events.
Yuba (tofu skin), okara (tofu dregs), and moyashi (soybean sprouts) are also popular soybean products.
Soybeans as an Ingredient for Condiments
Soybeans as a Superfood
“Shapeshifting Soybeans (printed in the Japanese textbook for the 3rd grade)” Makie Kokubun, Mitsumura Tosho
“Bean Encyclopedia” Japan Bean Association
“Pictorial Book of Medicinal Plants” Kazuo Masuda, Kashiwa Shobo