soybeans
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THE GOCHISO GOURMET: The jack of all beans
June 20, 2019 by Nichi Bei News
When you think of legumes or the humble bean, which variety is the most versatile? Pinto beans can be cooked then consumed as is or mashed for the perfect refried […] READ MORE
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Tofu Yu is all about ‘tofusion’
June 8, 2017 by Nichi Bei News
Tofu Yu is a gourmet tofu company based in Berkeley, Calif. that was started in 2007 by Kevin Stong, who uses traditional Chinese methods to produce creative tofu foods in […] READ MORE
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GOCHISO GOURMET: The joy of soy
May 16, 2012 by Nichi Bei News
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 […] READ MORE
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Soy to the world: Small businesses explore varied tastes, textures
June 5, 2011 by Nichi Bei News
Megumi Natto It’s sticky, stringy and it’s stinky (but in a good way). Like the ripest of natto will shock people initially, but reward those that don’t shy away […] READ MORE
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