Soy Foods

The soybean was domesticated in northern China and is barely edible without processing — raw, it is indigestible and mildly toxic. Everything in this category is a technique that solved that: fermenting it into jiang and miso, culturing it into natto and tempeh, or curdling its milk into tofu, a method China had by the Han period and East Asia has built on ever since.

Explore Soy Foods

Axone (fermented soybean)Fermented tofuFresh soy milkJapanese soy sauceKorean fermented soybean pasteKorean soy sauceMapo tofuNattoPhilippine sweet tofu puddingSoy sauce / jiangyouSoy sauce / shōyuStinky tofuSumedang fried tofuSuzhou braised dried tofuTempehThai hot soy milkTofuYudōfu