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Japanese Cultural Topic No.59
Soy Beans |
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| soybeans the indispensable pillar of japanese eating habit.
Soybeans is called "daizu" in japanese.
This name is named for the japanese word which mean "great bean".
Daizu contain wealth of protein material.And, that was the valued protein source for old japanese people who rarely eat meat.
Daizu used for various fermented food and manufactured food.
Needless to say, the most famous thing is Miso and syouyu.(syouyu is soy sauce)
It may be no exaggeration to say that these seasoning agent are one of the part which create the foundations on Japanese cooking.
In almost all situation, miso and syoyu is used.
There are several types of syouyu and miso, and each items are used as usage.
Taste is different provincially. Some local region has there own it.
Toufu(soybean curd)is widly consumed too.
Cotton tofu, silken tofu, fried tofu, deep-fried tofu,freeze-dried bean curd and so on.
Various tofu are used in various menu.
Cooked dish, grilled tofu, and so on. There are many different varieties of cooking.
Japanese-style confection contains daizu.
It is used as Kinako.
Kinako is made by grinding roasted daizu into flour.
Many of the families use this condiment with rice cake.
In japanese,some people dislike, but natto(fermented soybeans) is loved by many people.
But,for that texture and smell,it is a little difficult to relate for foreig |
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| | Written by Toyohisa |
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