Soybeans are called DAIZU in Japan, and the Japanese eat DAIZU in many ways:
If germinates in darkness, they are MOYASHI.
If grown in the field and harvested before the bean matures, they are
EDAMAME.
If kept growing past edamame, they become adult DAIZU.
If oil is extracted from Daizu, it's DAIZU Oil.
If broiled and ground into powder, it's KINAKO.
If fermented with rice, Daizu becomes SHOYU and MISO.
If fermented with Natto bacteria, they become NATTO.
If squeezed, they produce DAIZU milk.
The remainder after squeezing are called OKARA.
If bittern is added and protein is mede to solidify, they become TOFU.
If tofu is fried, it is ABURA AGE.
If tofu is broiled, it becomes YAKIDOFU.
If tofu is frozen, it becomes KO-YADO-FU.
DAIZU contains saponin, which is poisonous in large quantity, but the above
processes are known to eliminate saponin. There were tremendous wisdom
possessed by the Japanese to make use of DAIZU. Today, developing countries
are benefiting from DAIZU: it's the least expensive source of edible oil;
ink made from DAIZU is popular because it is ecology friendly; DAIZU left
after processing becomes good cattle feed. You just don't throw away
DAIZU!!!
US is the number one producer of DAIZU and Japan is the third largest
importer of DAIZU.
DAIZU means "great bean". "Soy bean" in the US comes from soy source.
覚えておいてくださいな。
リー