Popular Soya Bean Dishes in Japan

Soya bean dishes are very popular in Japan and it appears in several forms in Japanese cuisine. Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. Yudofu, Tofu, Natto and Miso Soup are some of the most popular soya bean based dishes.

  -   Yudofu
Yudofu is prepared by boiling tofu pieces in a clear, mild soup. It is dipped into a soya based sauce before serving.

  -   Miso
Miso is brown soya bean paste. It is a staple food in Japanese cooking. This fermented soya product is made by mixing softened soya beans, water and salt into a paste. The starter substance is made from a grain such as rice or barley. Traditionally, the mixture is added' in cedar vats and is used as a flavoring agent for soup, salad dressings and other dishes.

  -   Miso Soup
Miso soup is often served as a side dish for breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding other ingredients such as wakame seaweed and small pieces of tofu.

  -   Soya Sauce
Soya sauce or shoyu is the most important Japanese seasoner and is used in many Japanese dishes.

  -   Natto
Natto are sticky, fermented soya beans with a strong smell. It goes best in breakfast with cooked rice. It is not very popular among the beginners. But, this food is high on nutritional value.

  -   Tofu
According to belief, Buddhist monks from China introduced tofu to Japan where it became important and sacred and it started being referred to as 'o-tofu' or honorable. Tofu is soybean curd. The Japanese cuisine offers various delicious and tasty tofu dishes. Deep fried tofu (aburage and atsuage) is used in many dishes, for example, in inari sushi. Tofu is made by adding a curdling agent to soya milk. The substance is then separated into curds and whey. The curds are put into molds and left to stand. Within a few hours, the curds are formed into firm blocks.

  -   Agedashi Tofu
These are deep fried tofu pieces, dipped into a soya based sauce before being eaten.

  -   Soya Nuts
These are dry roasted or deep fried soya beans. It is eaten as a snack food. An excellent source of protein, this snack food is high in fat. So, count on your calories before munching these nuts.

  -   Tempeh
Tempeh is made from rotten tofu or fermented musty soybeans that have been soaked and cooked for softening. Like sour dough bread, tempeh needs a starter substance which is added to the cooked beans. This mixture is left for 24 hours and you get a firm textured product with a somewhat nutty flavor and a texture similar to a chewy mushroom.

It is usually pressed into firm blocks and looks like a flat square cake of beans stuck together with a white adhesive. There are sometimes harmless mould growths on the surface of a block, which may put you off, specially, if you are a beginner. Because tempeh is firm and it can be formed into a patty, it is used as a substitute for animal products. It is used in what the West typically calls 'mock' burgers or sandwiches.

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