It may not be obvious, but the Japanese love soybeans so much that it is always present in their every meal. Hundreds of meals and snacks are usually mixed with soy ingredients, here are some of them:
1. Kinako
Kinako is usually used as a topping or a filling for Japanese desserts or candy. It is toasted soy flour which can substitute sugar. It is usually used for ice creams, mochi, and dango.
2. Moyashi
Moyashi or bean sprouts is a common topping for Japanese meals such as ramen or soba. It can also be a side dish and dipped in shoyu or soy sauce.
3. Tonyu
Soy milk is a popular drink for the health conscious Japanese. Like cow’s milk, it can be added with flavors like strawberry or chocolate but many prefer to drink it as it is. It is also used to create tofu and even soy milk ice cream.
4. Tofu
It can often be found as blocks and somehow looks like cheese, only softer. Tofu can be found in a lot of dishes in Japan, usually in soups and hot pots. It can be steamed or fried to be added in dishes.
5. Miso
Miso is fermented soy paste which is used as base for soups and can also be added in numerous dishes. Miso soup is a popular dish made out of the ingredient.
6. Shoyu
One of the most important condiments in Japan, shoyu or soy sauce is a usual dip for sushi and sashimi. There are many types of soy sauce that can be bought from groceries which differ by their brewing methods.
7. Natto
Natto may not be a popular dish to many because of its strong taste, it is still used as a topping for pasta or rice meals. It is fermented soy beans.
If ever you’re trying out a new dish in Japan, check if there are soybeans or soy ingredients included. (Chances are, there is!)
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