Although you can find tofu anywhere, you can't find okara. Since I wanted to use fresh okara for dieting, I decided to make my own from scratch.Thoroughly reconstitute the soybeans in plenty of water. If you microwave the moisture out of the okara, you can use it right away in any recipe, at any time. Recipe by Radorin

This classic pork trotter soup with soybeans is a nourishing and flavorful dish. The pork trotters become tender and gelatinous, while the soybeans add a mild nuttiness, creating a rich and wholesome broth. Packed with collagen and nutrients, this soup is a perfect homemade delicacy.

Cooked with protein- and calcium-rich ingredients such as soybeans, sakura shrimp (small pink shrimp), and skim milk. With the savory smell of kelp broth and sakura shrimp, the taste of milk is barely noticeable.

I received such a large quantity of roasted soybeans for Setsubun that I was afraid I wouldn't be able to use them all. Then I came up with the idea to make soy flour with a food processor. That was experimental but it came out delicious. Refer to kinako mochi from.Although I don't have one at home, a food mill would grind the soybeans more fine. You won't be able to grind up in a food processor if you don't put enough beans into the machine. Recipe by Raby

#heirloomMy grandmum often makes porridges for my younger cousins using soybeans because they are healthy and there were always leftover beans. My brother and I loved to use them to make soy milk. This is our recipe for the creamiest, most flavorful and delicious soy milk.

Soy beans milk pan is perfect for chilly winter. It's mild and healthy, also warms your body. You can serve this pan on the dining table and share with your family!This time I used deep-fried bean curd, but tofu is good, too. You can add more vegetables such as Chinese cabbage or Japanese raddish. Any mashroom is good, too.

My friend told me that boiled soybeans and canned tuna go well with mayonnaise so I based off this recipe on this inspiration.I used boiled soybeans that were not packed in water. If using canned beans packed in water, make sure to drain the water well. Recipe by Tsukonindesumasu

Adding boiled soybeans to potato salad is a great way to increase iron and fiber.

I wanted to do something different with boiled soybeans. I've heard of okara nuggets, so I thought it would also work with boiled soybeans.If you don't have a food processor, finely mince the chicken with a knife (or use minced chicken breast). You can also use a mortar and pestle to crush the soybeans. Although the seasoning may not appear sufficient, it is concentrated enough. Serve with sauce to taste. Recipe by Okirakushufu

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

My third annual attempt to make tempeh from soybeans, fresh crop non GMO. The other two attempts started out well, but then failed, smelling sour. Good tempeh has a nutty mushroom smell like truffles. This time I started with 4 cups of dry soybeans. To ferment the beans, I use both fresh tempeh and tempeh starter to make eight one cup size cakes. I save one cake to fermentvfurtjer till black, and to use as starter for the next batch.

My husband doesn't like sweet miso, so I make salty miso, too. It's left to mature for about a year, longer than for sweet miso. I use it along with sweet miso.Seefor my sweet miso recipe.The amount of salt to add is calculated based on the following: The cooked soybeans weigh 2.5 times the dried soybeans, 450 ml of seed water, and 14% salt content.Shima maasu is about 92% sodium, so I re-calculate with that in mind.The ratio of soybeans to dried rice koji is 1000 : 500 to 800 or so. The more koji you add, the better tasting your miso will be. Recipe by Toyoto