Soybean

• Making Tofu, a versatile meat substitute: Soybeans are the key ingredient in tofu production. The soybean curds are pressed into blocks with varying firmness levels, making it a popular plant-based protein for stir-fries, scrambles, and grilling. Tofu absorbs marinades and sauces readily, making it adaptable to diverse flavor profiles.
• Brewing Soy Sauce, a staple umami condiment: Fermented soybeans are a primary ingredient in soy sauce, a fundamental seasoning in Asian cuisine. Different fermentation methods and blends of ingredients result in various soy sauce styles, each offering a distinct depth of savory and umami flavor. Ideal for adding a salty, rich depth to sauces and marinades.
• Producing Tempeh, a fermented soy cake with a nutty flavor: Soybeans are fermented and pressed into a dense cake called tempeh. It has a firmer texture than tofu and a characteristic nutty and slightly tangy flavor. It is used for sandwiches, stir-fries or is crumbled and used as a meat substitute.
• Creating Soy Milk, a dairy-free alternative: Soybeans are ground and blended with water to create soy milk, a popular dairy-free alternative. It can be used in coffee, smoothies, or cereal, and some varieties are fortified with calcium and vitamins. A delicious vegan milk substitute.
• Enjoying Edamame as a healthy appetizer or snack: Fresh, young soybeans are steamed or boiled in their pods and enjoyed as edamame. Sprinkle with sea salt and enjoy this healthy snack as an appetizer or side dish. A great way to enjoy the naturally nutritious flavor of fresh soy.
• Developing Miso Paste, a fermented soybean paste: Used in a wide array of Japanese cuisine, Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. It has a rich, savory, and salty flavor that can be used to create soups, marinades, or sauces.

• Rich in protein, supporting muscle growth and repair.
• Excellent source of fiber, promoting digestive health and regularity.
• Contains isoflavones, which may help reduce the risk of certain cancers and improve bone health.
• Provides essential amino acids crucial for various bodily functions.
• May help lower bad cholesterol levels, contributing to heart health.
• Supports healthy weight management due to its high protein and fiber content.

Soybeans should be stored in an airtight container in a cool, dry place to maintain freshness. Dried soybeans can last for several years when stored properly. Cooked soybeans should be refrigerated in an airtight container and used within 3-5 days. For longer storage, cooked soybeans can be frozen in a freezer-safe container for up to 6 months. Ensure beans are cooled completely before freezing to preserve their texture and flavor.