Soybeans

Soybeans

Soybeans are legumes originating in East Asia. They form the basis of many Japanese and international products such as miso, soy sauce, tofu and tempeh.

• soybeans

What are they?

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

Uses 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)

Flavour profile

Neutral to nutty, depending on preparation.

Varieties and differences

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

What is the difference between soybeans and edamame?

Edamame are young green soybeans 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, fibre, iron and calcium. They are often used as a plant-based alternative to meat.

How do you use soybeans in the kitchen?

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

Can I ferment soybeans myself?

Yes, rice koji or barley koji lets you make your own miso, although it takes considerable time and care.

Where can I buy soybeans?

In Asian supermarkets, health food shops or online, either dried or as frozen edamame.