my husband's new favourite and so easy to make.

I thought up this snack as a way to encourage my kids to chew their food thoroughly. This dish is also great as an appetizer with drinks.If using the pre-roasted soy beans that are sold for Setsubun (Japanese festival to celebrate the first day of spring), adjust the cooking time accordingly. Recipe by Taunbi-

My husband's favourite sweets.

A COOKPAD member asked me about making okara, so I asked a fried of mine who is a certified dietician. According to her, you can make soy milk and okara from soy beans at home without any special equipment! I tried it out right away. It was surprisingly easy! Soy milk and okara that you make yourself is so delicious! I really enjoyed it.In Step 2, when blending the soy beans, add 1 cup of the soaking liquid and the soy beans first, then add the remaining soaking liquid little by little, to make the liquid as smooth as possible.In Step 3, the liquid can burn easily so watch out for that. The green-smelling soy beans will gradually start smelling sweet. Once that happens, cook for a further 5 minutes.In Step 4, squeeze as hard as you can to extract as much soy milk as possible. Be careful not to burn yourself. Recipe by healthy*

I changed my friend's soy bean burger recipe to make it a gyoza recipe.This is my favorite right now.Personally I prefer this to meat gyoza.Use seasonings you like to create your original flavour of gyoza.You don't need already processed soy bean product. Just use a tin of cooked soy beans.If you have oatmeal and walnuts at home it is easy to make. For about 30. Recipe by Mikikimiki

First I tried to recreate something similar I had as a school lunch.Since then, this has been our favourite side dish.Try your favourite ingredients.(Like abura-age deep fried tofu, chopped chicken or konnyaku)After cooking leave it to cool in the sauce pan and the flavour will settle and become much tastier. For 4 servings. Recipe by Nacchi sencho

The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

A breakfast drink for busy morningsToyohira Health Center, City of SapporoVolunteer Translators: Students in the Translation &Interpretation Seminar, Sapporo University

A snack for drinks! (*Ü*)ﾉ""

This is a nutritious drink, which my mother has been drinking for years. It's nice hot or cold. Enjoy it daily to maintain your health. I recommend it.The key is to stir it as you drink it! If you don't, the kinako powder will settle to the bottom and you'll get a shock when you get to the end! Thanks to the kinako, this is a filling drink, so you won't feel like snacking or over-eating later. Recipe by green

my husband's favorite!