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The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
The sprouted beans are more nutritious than the original beans, and they require much less cooking time. There are two common types of bean sprouts: Women trimming bean sprouts in the street photographic slide by Joy Larkhom 1985 Mung bean sprouts, made from greenish-capped mung beans; Soybean sprouts, made from yellow, large-grained soybeans
This is a list of soy-based foods. The soybean is a species of legume native to East Asia , widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
The namul dish, made by stir-frying soybean sprouts with sesame oil and simmering it, is a common dish for jesa (ancestral rite). Another common side dish is kongnamul-muchim, made by seasoning boiled soybean sprouts. Soybean sprouts are also used in bibimbap and varieties of jjim dishes, such as agwi-jjim (braised angler).
Soybean is boiled, transferred to a bamboo basket and covered with leaves - preferably banana leaves. The basket is placed in a warm, humid place such as over a furnace. After several days, the fermented soybean is mashed, made into thick flat cakes and wrapped in leaves which are then smoked over a fire for up to a week before cooking.
Countries by soybean production in 2020. This is a list of countries by soybean production from 2016 to 2022, based on data from the Food and Agriculture Organization Corporate Statistical Database. [1] The total world production for soybeans in 2022 was 348,856,427 metric tonnes, down 6.4% from 372,853,699 tonnes in 2021. [1]
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Mung bean sprouts are not as common an ingredient as soybean sprouts in Korean cuisine, but they are used in bibimbap, in the fillings of dumplings and in sundae (Korean sausage). The name sukjunamul is a compound of Sukju and namul, of which the former derived from the name of Sin Sukju (1417–1475), one of the prominent Joseon scholars. Sin ...
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