Traditional
Soyfoods
Green Vegetable Soybeans (Edamame), These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling slightly in salted water for 15-20 minutes. They are high in protein and fiber and contain no cholesterol.
Miso is a rich, salty condiment that characterises the essence of Japanese Cooking. A smooth paste, miso is made from soybeans and a grain sych as rice, plus salt and a mould culture, and then aged in cedar vats for one to 3 years.
Nato - is made from fermented cooked soybeans.
Okara - is a pulp fibre by-product of soymilk. Soybeans mature in a pod, they ripen into a hard, dry bean.
Soymilk - Soybeans soaked, ground fine, and strained produce a fluid called soybean milk that is a good substitute for cow's milk. Plain, unflavoured fortified soymilk is an excellent source of high-quality protein and B Vitamins. Soymilk is most commonly found in shelf stable (long-life) UHT containers.
Soynuts - Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavours, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavour to peanuts
Soy Sauce (Tunari, Shoyu, Teriyaki) - Soy sauce is a dark brown liquid made from soybeans that has undergone a fermenting process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce can be thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar, and spices.
Tempeh, a traditional Indonesian Food, is a chunky, tender soybean cake. Whole Soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavour. Tempeh can be marinated and grilled and added to soups, casseroles or chilli.
Tofu & Tofu products - Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant. Tofu is a bland product that easily absorbs the flavours of other ingredients with which it is cooked. Tofu is rich in both high-quality protein and B Vitamins and low in sodium.
Green Vegetable Soybeans (Edamame), These large soybeans are harvested when the beans are still green and sweet tasting and can be served as a snack or a main vegetable dish after boiling slightly in salted water for 15-20 minutes. They are high in protein and fiber and contain no cholesterol.
Miso is a rich, salty condiment that characterises the essence of Japanese Cooking. A smooth paste, miso is made from soybeans and a grain sych as rice, plus salt and a mould culture, and then aged in cedar vats for one to 3 years.
Nato - is made from fermented cooked soybeans.
Okara - is a pulp fibre by-product of soymilk. Soybeans mature in a pod, they ripen into a hard, dry bean.
Soymilk - Soybeans soaked, ground fine, and strained produce a fluid called soybean milk that is a good substitute for cow's milk. Plain, unflavoured fortified soymilk is an excellent source of high-quality protein and B Vitamins. Soymilk is most commonly found in shelf stable (long-life) UHT containers.
Soynuts - Roasted soynuts are whole soybeans that have been soaked in water and then baked until browned. Soynuts can be found in a variety of flavours, including chocolate covered. High in protein and isoflavones, soynuts are similar in texture and flavour to peanuts
Soy Sauce (Tunari, Shoyu, Teriyaki) - Soy sauce is a dark brown liquid made from soybeans that has undergone a fermenting process. Soy sauces have a salty taste, but are lower in sodium than traditional table salt. Specific types of soy sauce are shoyu, tamari and teriyaki. Shoyu is a blend of soybeans and wheat. Tamari is made only from soybeans and is a by-product of making miso. Teriyaki sauce can be thicker than other types of soy sauce and includes other ingredients such as sugar, vinegar, and spices.
Tempeh, a traditional Indonesian Food, is a chunky, tender soybean cake. Whole Soybeans, sometimes mixed with another grain such as rice or millet, are fermented into a rich cake of soybeans with a smoky or nutty flavour. Tempeh can be marinated and grilled and added to soups, casseroles or chilli.
Tofu & Tofu products - Tofu, also known as soybean curd, is a soft cheese-like food made by curdling fresh hot soymilk with a coagulant. Tofu is a bland product that easily absorbs the flavours of other ingredients with which it is cooked. Tofu is rich in both high-quality protein and B Vitamins and low in sodium.
