What is
Soy?

Soy refers to both the soybean and various products derived from it, including soy sauce, tofu, tempeh, and soy milk. It is a versatile ingredient used predominantly in Asian cuisines and increasingly popular worldwide for its nutritional value and plant-based protein.

Origins & History

Soybeans are native to East Asia and have been cultivated for thousands of years. They have been a staple in many Asian diets, particularly in China, Japan, and Korea. The fermentation of soybeans into products such as soy sauce and miso has a long history and is significant in traditional Asian cooking.

Taste & Texture

Soy has a rich, nutty flavor with varying levels of saltiness depending on the product. Fermented soy products like soy sauce have a deep umami taste, while fresh soy products like edamame have a mild, slightly sweet flavor.

Ingredients

Soybeans

Small, round, and typically yellow or green legumes, soybeans are the primary ingredient for many soy products.

Soy Sauce

A fermented condiment made from soybeans, wheat, salt, and specific molds and bacteria.

Tofu

A soft cheese-like food made from coagulated soy milk.

Tempeh

A traditional Indonesian food made from fermented soybeans, often used as a meat substitute.

Soy Milk

A plant-based milk made from soaked, ground soybeans and water.

This item may contain the following allergens:

Soy