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Soybeans are a versatile food and one of the central ingredients of Japanese cuisine. They constitute the basis of many distinct Japanese flavors, such as soy sauce, miso and tofu, and are processed into countless culinary products. Some of the most important soy products in Japanese cooking include:

Soybeans

Natto

Soy Sauce (Shoyu)

Miso

Tofu

Soy Milk (Tonyu)

Yuba

Okara

Soybean Flour (Kinako)

Bean Sprouts (Moyashi)