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Soybean Products

When you go to a Japanese pub, you can see many people having green beans and beer.
What are green beans? They are called edamame [eda-ma-me] in Japanese, which are immature soybeans
which are boiled whole in their green pod and served with salt. They are not only tasty but also very nutritious.
Soybeans are a popular part of the diet for Asian countries. Here are some other soybean by-products.

Nutrition:
Whole soybean foods are high in protein, fiber and unsaturated fat(Omega-3 fatty acids), and rich in vitamins and minerals.
It especially contains significant amounts of all the essential amigo acids that must be provided to the human body
because of the body’s inability to synthesize them. Also more and more evidence is supporting the benefits of soybean products
such as prevention of cancer, anticarcinogenic properties, reduction of cholesterol, bone health support and weight loss.
Especially isoflavin（a type of phytoestrogen）may be able to ease menopausal symptoms without the negative side-effects
caused by standard estrogen treatments.

Soybean

1, Soysauce,Miso	2, Natto	3,Yuba	4, Okara	5, Soymilk
	（Boiled and Fermented)	（Soybean Skins）	（Bean pulp）	（Water added and boiled）
Soy sauce is an essential seasoning for Japanese foods. It is fermented for about 18 months as a mixture of whole soybeans, wheat flour, and fermenting agents, such as yeast. The resulting liquid is extracted and processed.	Natto is made of fermented, cooked whole soybeans, and offers nutritional values similar to those found in miso. It has a sticky, viscous coating and is strong-smelling, with a cheesy texture. It is a typical food for a traditional Japanese breakfast.	During the boiling of soy milk,a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soymilk skin. Yuba may be purchased in fresh or dried form.	This is a by-product of the tofu-making process; it looks like moist, white, crumbly saw dust. It often cooked with shredded vegetables with soy sauce, sugar and dashi. It is low in calories, low in fat and high in dietary fiber.
				6, Tofu (Silken tofu, Firm tofu) （coagulant agent added）
Miso is a thick, high-protein paste made from soybeans, salt and a fermenting agent. Sometimes a grain, such as rice and barley, is fermented with the soybeans for additional flavor. Miso is popular as a soup and breakfast drink in Japan
				7, Age Deep-Fried	8, Koya-dofu Freeze-dried

Soymilk Soymilk is an excellent source of protein, B-vitamins and iron, and if fortified, provides adequate calcium. It has low levels of saturated fat and no cholesterol. The soymilk diet now become very popular as soybean saponin and peptid have the effect of burning fat.

Tofu is a bland, cheese-like cake formed from soymilk by adding a coagulant to the milk to form curds that are shaped and pressed into cakes. Tofu can be used for a variety foods of such as in soups, deep-frying, sauteing, salads, spreads and cakes.

Age:Tofu is sliced and water removed, then deep-fried until the outside becomes crisp and golden brown but inside is still white. It is used for soup, salad, noodle dishes and sushi.

Koya-dofu:This looks like a beige sponge and is very light. It should be soaked in luke-warm water until soft, then cooked.