Soya beans are from the east but are now widely available. The most nutritious of the whole family, over a hundred different varieties are known. They may be green, yellow or brown, and contain very little starch. Soya beans originated in China.
Tofu. Soya bean curd which is rich in protein, calcium and vitamin B12. It is produced by boiling ground soya beans with water, straining them and then coagulating the mixture and pressing it. It is used as a meat substitute. The flavour is bland, so that it takes on the flavour of the food around it. The texture is woolly when in its softened form, but can be hardened by pressing and becomes more cheese-like in texture. It is a versatile foodstuff which can be fried, stewed or used in salads and sandwiches. If it is stored in the fridge it should be covered in water, which should be changed daily. However, it is quite perishable so don't keep it too long. It is suitable for vegans.
Bean curd fermented with rice wine and spices, coloured red or white and kept in brine. It has a strong cheesy flavour and is served as a side dish or condiment.
Tofu. Soya bean curd which is rich in protein, calcium and vitamin B12. It is produced by boiling ground soya beans with water, straining them and then coagulating the mixture and pressing it. It is used as a meat substitute. The flavour is bland, so that it takes on the flavour of the food around it. The texture is woolly when in its softened form, but can be hardened by pressing and becomes more cheese-like in texture. It is a versatile foodstuff which can be fried, stewed or used in salads and sandwiches. If it is stored in the fridge it should be covered in water, which should be changed daily. However, it is quite perishable so don't keep it too long. It is suitable for vegans.
Soya bean flour is made from roast soya beans which are roasted and ground into flour.
A variety of salty seasonings made from fermented soya beans, either yellow or black, salted and dried or mixed with brine, used in cooking and as a condiment. The pastes can be thin or thick, smooth or contain whole beans. They are intensely flavoured and are used to enhance the flavour of many dishes. They keep well, have a strong flavour and are used in the cuisines of Japan, China, Korea, Viet Nam and other countries of South East Asia. The important varieties are yellow or brown bean sauce, which is thick and made from fermented yellow soya beans; black bean sauce, which is a thin, salty, full-flavoured mixture made with mashed fermented black beans and flavoured with garlic and sometimes star anise; chilli bean paste; Hoisin sauce; hot black bean sauce, which has a medium consistency and is a combination of black beans, chillis, garlic, sesame oil and sugar; Dhwen-jang; soya bean paste; sweet bean paste, which is made with fermented soya beans with sugar, is quite thick and has a sweet-salt flavour; and miso.
Soya bean sprouts are sprouts produced from soya beans (US: soybeans).
