Soybeans are a fundamental ingredient of Japanese cuisine. Soybeans are a very valuable source of proteins which, combined with cereals (rice), can replace meat in human diet and feed a large population when the land is limited like in Japan.
Here is a list of different Japanese traditional foods made with soybeans :
- Fermented soybeans and salt are used to produce the soy sauce which is added instead of salt in nearly all dishes .
- The 'miso' paste used in soups is produced by fermenting rice, barley and/or soybeans.
- The tofu bean curd is produced by coagulating soy milk, a bit like cheese.
- Fermented soya beans called 'nato' are also very popular in Japanese (at least for those who can bare their very strong and peculiar taste).
- Boiled and salted soybeans called 'edamame' are served in their pods as an appetizer.
Hashiokis linked to this subject :