12 Must Try Japanese Soybean Products Tofu Natto Edamame Miso

Soybeans are a cornerstone of Japanese cuisine, offering a diverse array of products that cater to various tastes and dietary needs. From traditional staples like tofu and miso to unique delicacies such as natto and yuba, Japanese soybean products are a testament to the country's culinary innovation.

1. Tofu

Tofu is one of the most well-known soybean products globally, and its versatility in Japanese cuisine is unparalleled. Made by curdling soy milk and pressing it into blocks, tofu can be prepared in numerous ways: it can be deep-fried, boiled, or eaten cold. In Japan, tofu is a daily staple, often featured in dishes like miso soup, where it is paired with vegetables and seafood, or as hiyayakko, chilled tofu served with soy sauce and toppings.

2. Natto

Natto is a polarizing yet highly nutritious fermented soybean dish. Its unique, sticky texture and pungent odor can be off-putting to some, but it is rich in protein, vitamins, and beneficial bacteria. Natto is typically served over rice, often mixed with soy sauce, raw egg, and green onion. The fermentation process enhances its nutritional value, making it a valuable addition to the Japanese diet.

3. Edamame

Edamame, or immature soybeans, are a popular snack in Japan. They are usually steamed or boiled in their pods and lightly salted. Edamame is a common appetizer at Japanese restaurants and is often enjoyed as otsumami, snacks eaten while drinking beer. The beans are popped out of their pods directly into the mouth, making for a simple yet satisfying snack.

4. Miso

Miso is a fermented soybean paste that is a fundamental ingredient in Japanese cooking. It is made by fermenting soybeans with salt and koji, a type of mold, and can include other ingredients like rice or barley. Miso comes in various colors, with darker miso generally having a stronger flavor. It is commonly used in miso soup, which can contain a wide range of ingredients, and is also used as a seasoning for dishes like miso katsu.

5. Yuba

Yuba is a delicate, film-like product made from the skimmed and heated soy milk. It forms on the surface of the soy milk and is collected by hand, then hung to allow excess liquid to drip off. Yuba has a soft, smooth texture and is often rolled and sliced before being mixed into soups or served as an appetizer.

6. Kinako

Kinako is roasted soybean flour, often used in Japanese sweets known as wagashi. It adds a nutty flavor and is a popular ingredient in desserts. Kinako can also be used as a topping for ice cream or other sweet dishes, providing a unique soybean-based flavor profile.

7. Okara

Okara is the lees leftover from tofu-making, which is rich in fiber and protein. While much of it is disposed of as industrial waste, okara is also used to make various products, including soaps and cosmetics due to its skin-softening properties.

8. To-nyu

To-nyu, or soy milk, is made by soaking, cooking, and straining soybeans. It is a popular beverage in Japan, known for its rich texture and fresh taste. To-nyu can be consumed on its own or used in cooking and baking, offering a versatile alternative to dairy milk.

9. Yakidofu

Yakidofu, or grilled tofu, is a popular dish in Japan. The tofu is typically marinated before being grilled, resulting in a crispy exterior and a soft interior. It can be served as a side dish or used in various recipes, such as hot pots and stir-fries.

10. Dengaku

Dengaku is a dish featuring skewered tofu coated with miso paste. The miso adds a rich, umami flavor to the tofu, which is then grilled or broiled. Dengaku is a favorite in the Nagoya area and is often served as a side dish or appetizer.

11. Aburaage

Aburaage is deep-fried tofu that is cut into thin slices. It is commonly used in soups and hot pots, such as oden and nabe. The deep-frying process gives the tofu a crispy exterior, making it a versatile ingredient in various Japanese dishes.

12. Oboro Tofu

Oboro tofu is a type of tofu that is often served cold with a spicy sauce. It has a soft, silky texture and is a favorite in northern Japan, where it is sometimes frozen and thawed to create a spongy texture. Oboro tofu can be enjoyed in a variety of ways, from simple snacks to more elaborate dishes.

Each of these soybean products offers a unique taste and texture, contributing to the rich culinary landscape of Japan. Whether you are a seasoned food enthusiast or just exploring Japanese cuisine, these products are must-try items that showcase the versatility and nutritional benefits of soybeans.