Soybean

Cooksense

The soybean or soya bean (Glycine max) is a legume that is cultivated worldwide as a food source, feed crop, and protein feedstock. It is used to make tofu, soy milk, tempeh, miso, doubanjiang, and many other foods. In Japan, young soybeans are steamed in their pods and served as edamame.

Examples

preparation of soybeans eaten in East Asian cuisines

Japanese term for soybeans blanched outside the pod

Contained by

fermented soybean paste

Fermented bean paste

Fermented foods made from ground beans

Extract of soybeans used as emulsifier and stabilizer

Liquid seasoning made from soybeans

Yogurt alternative made with soybeans

Beverage made from soybeans

soy-based food used as a protein source

Chinese and Japanese food product made from soybeans

Categories: Beans Crop Legume

Contained by: Doenjang^kr-ro Fermented bean paste Soy cream Soy lecithin Soy sauce Soy yogurt Soymilk Tofu Tofu skin

Characteristic of: Chinese cuisine Japanese cuisine Korean cuisine

Used to derive: Kinako Okara^jp-ro Soy protein Soy protein isolate Soybean oil

Subcategories: Edamame^jp-ro Mukimame^jp-ro

Also known as:

Amharic: Akuri atar

English: soysoya beansoy bean

Japanese (Romanized): daizu

Korean (Romanized): meju kongmejukong

Latin species name: Glycine max

Wikidata ID: Q11006

Wikipedia title: Soybean

References:

Wikipedia article: Soybean

Inbound Links

Fermented bean paste

Textured vegetable protein

Vegetarian cuisine

Unlinked Mentions

Doenjang jjigae

Earth Balance Spread

Kongnamul gukbap

Kongnamul muchim

Lipid oxidation

Milk substitute

Monounsaturated fat

Polyunsaturated fat

Article content licensed under CC-BY-SA; image data under CC-BY-SA from Wikimedia Foundation

        
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