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A popular dairy milk alternative, soy milk is made by soaking soybeans, grinding them with water, and then straining out the solids.
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Tofu is a soybean product made by curdling soy milk and then pressing the resulting curds into soft, white blocks. It comes in different textures, from silken to extra-firm.
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Originating from Indonesia, tempeh is made by fermenting cooked soybeans with a mould called Rhizopus oligosporus.
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These are young soybeans that are harvested before they fully ripen. They are commonly boiled or steamed and served as a snack or appetiser.
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A staple condiment in Asian cuisine, soy sauce is made by fermenting soybeans with roasted grains, water, and salt.
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Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (a type of fungus) and sometimes other ingredients like rice or barley.
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This oil is extracted from soybeans and is commonly used in cooking, baking, and frying due to its neutral flavour and high smoke point.
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Soybeans can be ground into a fine powder to create soy flour, which is a rich source of protein and fibre.
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These are just a few examples of the many products that can be made from soybeans.