Soy products Flashcards
(16 cards)
Edamame beans
Green soybeans, only the bean is edible.
Steamed edamame is a popular snacks.
SF: Can be seasoned with Maldon sea salt or spicy seasoning.
Soy ‘milk’
A plant based milk alternative produced by soaking dried soybeans and grinding them in water.
Tofu
Soybean curd; a coagulant is added to strained soybean milk.
A curd is formed which is cut into blocks and used in many ways.
Rich in high-grade protein contains no cholesterol and is easily digestible.
Varieties include “cotton” and “silk”, firm and soft.
Yuba
Yuba aka Tofu skin - is actually soybean milk skin, made by lifting away the sheet that forms on the surface of heated soy milk.
Inari
Deep fried thin slices of tofu (soybean curd). Pocket shaped.
They can be cut open and filled with rice to make** inari sushi**.
Soy paper
Soy paper is a thin, edible wrapper primarily used as a substitute for nori (seaweed) in sushi. It’s made from soybeans and has a mild, neutral flavour.
Soy sauce
Dark brown condiment made from soybeans, wheat, and salt, and fermented for several months.
Japanese soy sauce has a rich aroma and a salty, subtle and complex flavour.
SF standard soy sauce contains gluten! Glutenfree soy is available!
SF Soy sauce
TBC
Ponzu
Ponzu is a tangy, citrus-based dipping sauce commonly used in Japanese cuisine.
It’s made from a blend of citrus juice, rice wine vinegar, soy sauce.
Sweet soy
Sweet soy reduction aka ‘Eel’ sauce
A sweet, flavorful, thick sauce made by reducing a combination of soy sauce, sugar , and sometimes other ingredients like spices, water, and vinegar
Teriyaki sauce
Teriyaki is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Teriyaki sauce is a dark brown thick condiment known for its sweet, savory flavour, and slightly sticky, glazy texture.
Miso
Miso is a fermented soybean paste.
It’s made by fermenting soybeans, salt, and often grains like rice or barley with the fungus called koji, resulting in a rich, umami flavor.
The darker kinds are saltier and more pungent, the lighter is sweeter and milder.
Shiro miso
Shiro miso - White miso - presents a yellowish beige color.
The fermentation period is shorter than for dark miso.
Shiro miso is slightly less salty and less robust.
Used to make miso soup by mixing it with dashi.
Saikyo miso
Saikyo miso - yellow miso - made with more rice and less soybeans with a short fermentation period.
Saikyo miso has a pale-yellow color and distinctive sweet flavor.
Aka miso
Aka miso - red miso - is made from about 70% soybean and 30% rice or barley.
The long fermentation period, about one to one and half years, produces darker colored, strong, and salty miso.
Barley miso
Barley miso is a type of miso paste fermented with barley instead of rice.
It’s often described as having a richer, more savory, and sometimes slightly sweeter flavor compared to other types of miso.
