I love soybeans, because they are versatile.
How many people know soybeans are considered 'meat in the field' in old style of Japanese saying? Non-fermented, fermented products are everywhere in Japan. We can definitely say soybean and Japanese culture are inseparable!

Let me tell you some of the major products here.
Tofu(bean curd), Tofu Skin(bean curd ski), soy milk are the main non-fermented foods.
On the other hand, the miso paste of miso soup, soy source, natto are major fermented products. As you may have been read at least from the health article, soy beans are enriched with protein! Full of protein!! Also, iron, calcium, magnesium... sounds interesting to you?

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