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Soy: the other side of the bean

Current non fermented soybean products of Asian cultures include soy milk, tofu (bean curd), yuba (skin of heated soybean milk), kinako (flour from dry roasted soybeans), sprouts and green immature beans cooked as a vegetable. Fermented products include Miso (a Japanese seasoning from soybeans and rice), soy sauce, and Tempeh. The Indonesians also make a dish from fermented soybeans which is molded as a cake and sliced and eaten as a main course.

RECIPE NAME

serves 6-8
preheat oven to xxx °

YAKYAK

RECIPE NAME

serves 6-8
preheat oven to xxx °

YAKYAK

RECIPE NAME

serves 6-8
preheat oven to xxx °

YAKYAK