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The soya bean appears in several forms in the Japanese cuisine:
- Soya Sauce (Shoyu):
Soya sauce is the most important condiment and is used for the preparation of many Japanese dishes. It is a black liquid made of soya beans.
Today, soya sauce is also very popular in America and Europe.
- Natto:
Slimy, fermented soya beans with a strong smell. Not everybody likes natto. Most of the foreigners cannot eat it, but also many Japanese avoid it. It is usually eaten with rice for breakfast.
- Tofu:
Tofu can be served in many different ways. In the west, many people consider tofu a tasteless substitution of meat for vegetarians; but Japanese tofu dishes are very delicious and tasty.
Deep fried tofu is called aburage (used for inari sushi) or atsuage (thicker than aburage).
- Miso:
Miso is brown soya bean paste. The popular miso soup is basically made by dissolving miso in hot water.
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