Nonfermented soya foods
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General description |
Uses |
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Soya milk |
Heated water extract of soyabeans after grinding and filtration. Resembles dairy milk |
Served hot or cold, as breakfast, beverage, or with other foods |
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Tofu |
White protein curd precipitated from soya milk with salt or acid |
Cooked with or without meat, vegetable, and seasonings and served as a main dish or soup |
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Soya sprouts |
Germinated soyabeans in dark yellow cotyledons with white sprouts |
Cooked as vegetable or in soup |
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Soya film – Yuba |
Creamy, yellowish protein-lipid film formed from surface of boiling soya drink. Sheets, sticks, or flakes |
As delicacy, cooked with meat or vegetables, or in soups |
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Edamame |
Green immature soya beans |
Cooked in pod or pod removed. Served as snack or vegetable |
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Roasted soya beans |
Dry roasted soya beans, seasoned or non-seasoned. |
As a snack or made into powder. |
Fermented oriental soya foods
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General description |
Uses |
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Miso |
Heated water extract of soyabeans after grinding and filtration. Resembles dairy milk |
All purpose seasoning for dishes or soups |
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Natto |
Cooked whole soya beans fermented with Bacillus natto. Soft beans covered by viscous, sticky polymer, distinct aroma. |
Seasoned and eaten with cooked rice. |
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Tempeh |
Cooked and dehulled soya beans fermented with Rhizopus oligosporus. Soft beans bound by white mycelia, cakelike, nutty flavor |
Fried or cooked as part of meal, snack, or in soups. |
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Shoyu |
Dark-brown liquid extracted from a fermented mixture of soyabeans and wheat and is based on the use of the Aspergillus oryzae strain. Also known as soya sauce |
All-purpose seasoning |
