basic information

The soya bean appears in several forms in the Japanese cuisine:

	Soya sauce (shoyu) Soya sauce is the most important Japanese condiment and is used in many Japanese dishes.
	Natto Natto are strongly smelling, sticky, fermented soya beans. It is often enjoyed for breakfast with cooked rice. Natto is famous for being unpopular among many foreigners (and Japanese people), but also for being very healthy.
	Miso Miso is brown soya bean paste. The popular miso soup is basically made by dissolving miso paste in hot water.
	Tofu Tofu is soybean curd. The Japanese cuisine offers various delicious and tasty tofu dishes. Tofu comes in various consistencies. Furthermore, deep fried tofu (aburage and atsuage) is used in many dishes, for example, for inari sushi).

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english links

product links

Tofu & Soybean Cooking: The Japanese Health Way Book by Kyoko Honda Book of Tofu Book by William Shurtleff and Akiko Aoyagi The Book of Miso Book by William Shurtleff and Akiko Aoyagi