Soybeans are a versatile legume and are used in many common foods and ingredients. They are high in protein, fibre, calcium, iron, magnesium, and vitamin C. They can be prepared in different ways, with soft or crispy textures and various delicious results!

Here are some common forms or soybeans: 

Edamame – Young soybeans still in their pods, either boiled or steamed and served with salt. This is enjoyed by both adults and children!

Natto – Fermented soybeans, commonly eaten with white rice, and used in fillings for sushi. I haven’t met many non-Japanese people who enjoy this, and I’ve definitely met Japanese people who despise it! One of my daughters says it’s like the Marmite of Japan; you’ll either love it or hate it. 

Miso – Fermented soybean paste. Used in both sweet and savory food, like miso ramen and dango. The length of time the beans are fermented, and the ingredients they’re fermented with changes the flavour of the miso.

Tofu – Soybean curd, often used as a meat substitute in vegetarian and vegan foods.

These forms of soybeans are eaten on a daily basis in Japan, and they are easily available at most Asian supermarkets in England. I’d love to share some easy, fantastic recipes in the future! 

What’s your favourite food that’s made from soybeans?