The humble soybean is Japan's national obsession.
Hundreds of Japanese dishes and snacks are made with soy ingredients.
These are amongst the most common.
The best known miso based food is miso soup.
Japan has dozens of varieties of soy sauce such as Koikuchi, Usukuchi, Shiro and Tamari. These all have different brewing methods — soybean, wheat, salt and alcohol in various proportions.
The average Japanese person consumes 7 liters (1.8 gallons) of soy sauce per year. It's not just a condiment — soy sauce is a essential ingredient in hundreds of Japanese foods.
Yuba has a chewy, cheese-like texture. It's served raw or deep fried. Yuba is also used as an ingredient in numerous Japanese dishes.
People in Eastern and Southern Japan aren't very fond of natto. Gaijin also don't usually like it. Most people are surprised the first time they natto.
Natto is used in a wide variety of foods including natto maki (natto sushi).
Tofu is very soft. It's difficult for chefs to work with. Aburaage is much firmer. It can even be grilled.
The Japanese believe that aburaage is the favorite food of foxes. In Japanese legend, foxes are intelligent and can shapeshift to human form.
In the Meiji-era, Irimame were sold at every confectionery in the country. Today, they share the shelves with the thousands of modern Japanese candies and snacks.
Irimame play a special role in Japanese culture — they help to scare the devil on Setsubun.
On Setsubun, the devil appears — kids scare him away by tossing beans at him. Any beans left over can be eaten. Traditionally, people eat one bean for every year in their age.
Higashi are intensely sweet. They're basically pure sugar.
Dango are another festival food that's popular in summer.
In Japan, over 1.5 million tons of soybeans are used for food each year. That's around 10.7 kilograms (24 pounds) per person. By comparison, the average Japanese person consumes 46 kilograms (101 pounds) of meat.
Japan's per capita soybean consumption is still the highest in the world.
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1. Tofu
Over half of Japan's soybeans are used to make tofu. In Japan, the average person consumes 3 or 4 tofu dishes a week.
2. Miso
Miso is made by fermenting soy and other grains such as rice or barley. The result is a sweet, thick, dark brown paste that's used in a hundreds of Japanese dishes.
The best known miso based food is miso soup.
3. Shoyu
Shoyu is Japanese soy sauce. There's a big difference in soy sauce from one country to another.Japan has dozens of varieties of soy sauce such as Koikuchi, Usukuchi, Shiro and Tamari. These all have different brewing methods — soybean, wheat, salt and alcohol in various proportions.
The average Japanese person consumes 7 liters (1.8 gallons) of soy sauce per year. It's not just a condiment — soy sauce is a essential ingredient in hundreds of Japanese foods.
4. Yuba
Yuba is often referred to as tofu skin. It's made by boiling soy milk in a pan and collecting the film that develops on the surface.Yuba has a chewy, cheese-like texture. It's served raw or deep fried. Yuba is also used as an ingredient in numerous Japanese dishes.
5. Natto
Natto is a fermented soybean food that's sticky, smelly and strong tasting. It's a popular breakfast food in Tokyo, Tohoku, and Hokkaido.People in Eastern and Southern Japan aren't very fond of natto. Gaijin also don't usually like it. Most people are surprised the first time they natto.
Natto is used in a wide variety of foods including natto maki (natto sushi).
6. Edamame
Edamame are young soybeans. In Japan, they're most often served boiled and salted in their pod. Edamame are a considered a drinking food — they make you thirsty.
7. Aburaage
Deep fried tofu often used as a wrapping or pocket for dishes such as Inarizushi.Tofu is very soft. It's difficult for chefs to work with. Aburaage is much firmer. It can even be grilled.
The Japanese believe that aburaage is the favorite food of foxes. In Japanese legend, foxes are intelligent and can shapeshift to human form.
8. Atsuage
A thicker version of aburaage with a center of regular tofu. Perfect for grilling.
9. Irimame
Irimame are roasted whole soybeans. They're commonly known as soynuts in English. In Japan, Irimame are a snack food that often have a sweet or salty coating.In the Meiji-era, Irimame were sold at every confectionery in the country. Today, they share the shelves with the thousands of modern Japanese candies and snacks.
Irimame play a special role in Japanese culture — they help to scare the devil on Setsubun.
On Setsubun, the devil appears — kids scare him away by tossing beans at him. Any beans left over can be eaten. Traditionally, people eat one bean for every year in their age.
10. Koya Dofu (also known as Shimidofu)
Dehydrated tofu that doesn't require refrigeration. Rehydrated koya dofu has a sponge-like texture.
11. Kinako
Toasted soy flour with a sweet taste and powdery texture. Commonly used as a topping or filling for Japanese desserts and candy.
12. Kuromame
Kuromame are sweet simmered black soybeans that are traditionally eaten on New Years Day.
13. Higashi
Higashi are traditional Japanese candies made of sugar and starch. Some types of higashi are made from soy flour.Higashi are intensely sweet. They're basically pure sugar.
14. Agedashi Dofu
Breaded deep fried tofu served in a broth of dashi, mirin, and shoyu. It's usually served with negi and katsuobushi (dried bonito flakes) on top.
15. Tonyu
Traditionally, tonyu (soy milk) is primarily used for cooking in Japan. Drinking it directly is a relatively new idea. Soy milk is used to make a wide variety of products such as soy milk ice cream.
16. Dango
Dango are Japanese rice flour dumplings that are served on a stick. Dango are often covered in sweet soybean powder (kinoko).Dango are another festival food that's popular in summer.
Soy Versus Meat in Japan
Traditionally, Japanese people ate more soy than meat. However, today the average person in Japan eats 4 times as much meat as soy.In Japan, over 1.5 million tons of soybeans are used for food each year. That's around 10.7 kilograms (24 pounds) per person. By comparison, the average Japanese person consumes 46 kilograms (101 pounds) of meat.
Japan's per capita soybean consumption is still the highest in the world.
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