After consuming countless blocks of tofu with shoyu or downing little cubes of tofu in your miso soup, you’ve probably lost interest in adding tofu or other soy products back into your regular diet. I don’t blame you. Tofu doesn’t look exciting. Plain tofu doesn’t really taste exciting. It’s just a non-descript wiggly mass of […]
GOCHISO GOURMET: The joy of soy
May 16, 2012 by Leave a Comment
The humble soybean is so versatile; a multitude of food applications can be employed to satisfy any soy craving. From slightly sweetened okara served simply “as is†or formed into fried croquettes to slightly sweetened soy milk as a morning vegetarian milk substitute to that ubiquitous curdled soy milk product, tofu, to the refined textured […]
The many uses and benefits of soy
June 5, 2011 by 1 Comment
From a fresh edamame to even an aged, fermented bean, soybeans in every form have been lauded as a health superfood for centuries. Packed with proteins and antioxidants, it comes as no surprise that it’s often considered a near-perfect food, nutritionally. It’s the only non-meat food known to have all nine amino acids needed for […]
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