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Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean
Soy-based foods (3 C, 27 P) Pages in category "Soy products" The following 25 pages are in this category, out of 25 total. This list may not reflect recent changes. A.
Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. In recent times, it is used in Western cuisine and prepared foods. See also: Sweet soy sauce. Stinky tofu: China: A form of fermented tofu that has ...
It is arguably one of the most important crops, providing protein for animals and humans, in addition to being processed into biofuel, vegetable oil, and other food products. Some common soy food ...
Fortified soy milks containing these vitamins and minerals have comparable nutritional compositions to dairy milk, per the USDA. Unfortified and unsweetened soy milk can be a source of vitamin B6 ...
Pages in category "Soy-based foods" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. ...
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Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines . [ 1 ] [ 2 ]