Infinity of derived products for the kitchen
The human species has been consuming soy for more than 5,000 years. Its high protein content and a considerable percentage of fibers and lipids make it a very nutritious food. But humanity has not only used soy in its native form, as nature offers it, but has also explored a wide variety of derived products.
Let’s start with those obtained from the fresh fruit. We have the sprouts (soybean sprouts), with which salads, tempuras, stir-fries and woks are made. And the fresh cooked soybean pod (edamame), widely used in Japan, which is usually eaten as a cold snack.
These are followed by soy flour, which is obtained by grinding the beans. With it, pasta, dough, bread and even textured soybeans are made, an ingredient that looks similar to breakfast cereals and is already a reference in vegetarian and vegan cuisine; It can be hydrated, cooked, browned and even transformed into a hamburger.
Also the extraction products have gastronomic interest. With the fatty derivative of soybeans, an oil is made that is used for frying and also as a dressing. Lecithin is obtained from the seeds, which is used as a condiment and texturizer, especially in air-type foams.
Another large group of products corresponds to elaborations based on broad beans. The soy drink stands out —wrongly called soy “milk”—, which has entered the western gastronomic scene with force and is used to prepare shakes, creams, puddings and even ice creams. It can also be dehydrated to use in powder. From this drink yuba (known as skin or soy cream) is made. Highly appreciated in Japan and China, it corresponds to the sheet formed by a mixture of proteins and fats that is obtained by cooking the liquid. Once dry, it is used to roll sushi pieces, vegetable stews or as a wrapper for rolls.
