List of soy-based foods

Last updated September 09, 2022

This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO). Many foods and dishes are prepared using soybeans as a primary ingredient.

Soy-based foods

Aburaage is a Japanese food product made from soybeans. You Yang ge.jpg#file — Aburaage is a Japanese food product made from soybeans.

Abura-age – Deep-fried tofu slices
Cheonggukjang
Doenjang – Fermented soybean paste^[1]
Doubanjiang – Chinese spicy bean paste ingredient
Douchi – Fermented and salted black soybean
Dougan
Edamame – Immature soybean pod used as a specialty food
Fermented bean paste – Fermented foods made from ground soybeans
Kinako – Roasted soybean flour
Kinema – Nepali fermented soybean
Koya dofu – Type of tofu
Lufu (food) – Type of fermented bean curd
Mamenori – Thin wrappers of soybean paper used as a substitute for nori
Miso – Traditional Japanese seasoning
Nattō – Traditional Japanese food made from fermented soybeans
Okara (food) – Byproduct of tofu production
Oncom – Indonesian traditional fermented dish
Soup soy sauce – A type of Korean soy sauce
Soybean – Legume grown for its edible bean
Soybean oil – Oil from the seeds of the soya plant
Soybean sprout – Culinary vegetable
Soy milk – Beverage made from soyabeans
Soy molasses
Soy nut
Soy protein – A protein that is isolated from soybean
Soy sauce – East Asian liquid condiment
Soy yogurt – A yogurt-like product prepared with soy milk
Sweet bean sauce
Tauco – Indonesian fermented bean paste
Tempeh – Soy product from Indonesia, used as protein source
Textured vegetable protein – Defatted soy flour product, also called soy chunks
Tofu – Soy-based food used as a protein source
- Fermented bean curd – Chinese condiment
- Stinky tofu – Chinese fermented tofu with a strong odor
- Tofu skin – Chinese and Japanese food made from soybeans
  - Bai ye
  - Tofu skin roll
Tương
Yellow soybean paste

Dishes

Agedashi dōfu – Japanese tofu dish
Dubu kimchi
Hiyayakko – Japanese tofu dish
Kongguksu
Mapo doufu
Soy sauce chicken
Sukiyaki – Japanese hot pot dish
Sundubu jjigae
Tahu goreng – Southeast Asian fried tofu dish
Teriyaki – Japanese marinade
Yong Tau Foo
Zunda – Japanese regional cuisine

Product brands

8th Continent – a brand of soy milk
Alpro – Food company
Beanfeast – Vegetarian processed food
Boca Burger – Veggie burger by Kraft Heinz
Eden Foods Inc. – Organic food company
Gardein – Line of foods by Conagra Brands
Kikkoman – Japanese food manufacturer
La Loma Foods
Lightlife – American company producing vegetarian and vegan meat substitutes
Little Soya
Plamil Foods – British manufacturer of vegan foods
Silk (soy milk)
So Good (soy beverage)
Tofurky – American vegan turkey replacement
Tofutti
Vitasoy – Beverage brand
Yeo Hiap Seng

Related Research Articles

Vegetarian cuisine is based on food that meets vegetarian standards by not including meat and animal tissue products. Lacto-ovo vegetarianism includes eggs and dairy products. Lacto vegetarianism includes dairy products but not eggs, and ovo vegetarianism encompasses eggs but not dairy products. The strictest form of vegetarianism is veganism, which excludes all animal products, including dairy, honey, and some refined sugars if filtered and whitened with bone char. There are also partial vegetarians, such as pescetarians who eat fish but avoid other types of meat.

Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami taste.

<span class="mw-page-title-main">Soybean</span> Legume grown for its edible bean

The soybean, soy bean, or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups. Many regional cuisines exist, often based upon indigenous culture with some foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.

Soy milk also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu. Originating in China, it became a common beverage in Europe and North America in the latter half of the 20th century, especially as production techniques were developed to give it a taste and consistency more closely resembling that of dairy milk. Soy milk may be used as a substitute for dairy milk by individuals who are vegan or are lactose intolerant.

Douchi or tochi is a type of fermented and salted black soybean most popular in the cuisine of China, where they are most widely used for making black bean sauce dishes.

Yong tau foo is a Hakka Chinese dish consisting primarily of tofu filled with ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat or surimi. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.

<i>Doenjang</i> Korean fermented bean paste

Doenjang or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish.

<span class="mw-page-title-main">Fermented bean curd</span> Chinese condiment

Fermented tofu is a Chinese condiment consisting of a form of processed, preserved tofu used in East Asian cuisine. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings.

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.

Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.

Tofu, also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well.

Sundanese cuisine is the cuisine of the Sundanese people of Western Java, and Banten, Indonesia. It is one of the most popular foods in Indonesia. Sundanese food is characterised by its freshness; the famous lalab eaten with sambal and also karedok demonstrate the Sundanese fondness for fresh raw vegetables. Unlike the rich and spicy taste, infused with coconut milk and curry of Minangkabau cuisine, the Sundanese cuisine displays the simple and clear taste; ranged from savoury salty, fresh sourness, mild sweetness, to hot and spicy.

Tauco, Taucu, Taotjo or Tauchu is a paste made from preserved fermented yellow soybeans in Chinese Indonesian and Malaysian cuisines. Tauco is made by boiling yellow soybeans, grinding them, mixing them with flour and fermenting them in order to make a soy paste. The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. The sauce is also commonly used in other Indonesian cuisines traditions, such as Sundanese cuisine and Javanese cuisine. Taucu is generally used in cooking by Chinese Malaysian, Singaporean and Bruneian.

This is a list of prepared-foods list articles on Wikipedia.

References

↑ Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer India. p. 268. ISBN 978-81-322-2800-4 . Retrieved June 10, 2022.

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[1] Tamang, J.P. (2016). Ethnic Fermented Foods and Alcoholic Beverages of Asia. Springer India. p. 268. ISBN 978-81-322-2800-4 . Retrieved June 10, 2022.

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