TEMPO.CO, Jakarta - Soybeans have been a staple food in many parts of the world for thousands of years, and as time went on, several different products have been made using soybeans so that they can be enjoyed in many different ways.

Foods made from soybeans can be divided into non-fermented and fermented ones. Non-fermented products are tofu, soy milk, edamame, soybean nuts, and sprouts, while fermented soy products are miso, tempeh, natto, and soy sauce.

Tempeh

According to the UCSF health webpage, Tempeh is a thick and tender soybean product, while soybeans mixed with other grains such as rice or millet, fermented and pressed into a cake or bar. Tempeh can be sliced, salted, grilled, or added to soups or chillies. It can be found in markets, convenience stores, and grocery stores in malls.

Soy sauce

Soy sauce is a dark brown liquid made from soybeans, which have undergone fermentation. Soy sauce contains small soy protein and is high in salt. Japan has 2 types of soy sauce, namely shoyu which is made from a mixture of soybeans and wheat, and tamari which is made from soybeans and is usually mixed with miso.

Tofu

Tofu is known as a product of soy that is soft and smooth, the manufacturing process involves curdling hot soy milk with a coagulant. Tofu is rich in high-quality protein and B vitamins and low in sodium. Unlike regular tofu packed in water, there is a silken tofu that produces softer tofu.

Soy Protein Powder

Soy protein powder is a dairy-free, gluten-free, unflavored, unsweetened type of powder. According to Bob's Red Mill's official website, this type of powder could help vegans and vegetarians obtain their protein. Easily digestible with a hint of flavour, and blends into any dish, the powder can be used in smoothies, or mix it into pancakes, muffins, brownies, cakes and bread.

Soybean Flour

Made from the finest soybeans that provide fibre and nutritious oil that can be used to replace up to 30% of regular flour in any recipe. Besides being used as a common flour replacement, Soybean Flour can also be used to thicken mixed dishes. If one attends to baking with soy flour, it tends to turn brown faster.

Miso

Miso or soybean paste is commonly found in Japanese dishes, where it is made by mixing steamed or boiled soybeans with koji and salt and then allowing them to ripen for a few days to a year, or even longer. 

BALQIS PRIMASARI | IMAJI LASAHIDO (INTERN)

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