Droge sojabonen in een kom, basis voor miso, tofu en sojasaus

Soybeans

Soybeans are legumes native to East Asia. They form the basis for numerous Japanese and international products such as miso, soy sauce, tofu and tempeh.

Ingredients
 

Instructions

  • –

What are they?

Soybeans are edible seeds of the soybean plant(Glycine max). They are used in both fresh and dried forms and are particularly high in protein.

Use in the kitchen

  • Fermented in miso and soy sauce
  • Base for tofu and soy milk
  • In fermented products such as natto and tempeh
  • As a vegetable in the form of edamame (young green soybeans)

Flavor Profile

Neutral to nutty, depending on preparation.

Variants / Differences

  • Yellow soybean: most commonly used for miso, tofu and soy sauce
  • Green soybean (edamame): young, tender bean, often used as a snack
  • Black soybean: more intense flavor, sometimes used in special misos

What is the difference between soybeans and edamame?

Edamame are young green soybeans that are harvested before they are fully ripe. Ripe soybeans are yellow or black and drier in texture.

Are soybeans healthy?

Yes, soybeans are rich in protein, fiber, iron and calcium. They are often used as a plant-based alternative to meat.

How do you use soybeans in cooking?

You can soak and boil them, use them for tofu and soy milk, or ferment them for miso, tempeh and soy sauce.

Can I ferment soybeans myself?

Yes, with rice koji or barley koji you can make your own miso, although it requires a lot of time and care.

Where can I buy soybeans?

In Asian supermarkets, health food stores or online (dried or frozen edamame).

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Related Posts

Mirin, Japanse zoete rijstwijn gebruikt in ramen, sauzen en marinades

Mirin

Mirin is a Japanese sweet rice wine that adds sweetness and umami to ramen, sauces…

Read more »

Scroll to Top