Legumes in East Asia

Edamame are fresh soybeans, their name literally translated to beans on branches. The soybeans are usually harvested before they are fully ripe, and are characterized by their crispy, firm texture. The name edamame was first ment... READ MORE

Nattō is an unusual Japanese dish consisting of fermented soybeans. The process of fermenting is time-consuming, but rather simple since it employs merely soaked soybeans and the bacterium Bacillus subtilis, known in Japan as nattō-kin. The final ... READ MORE

Also known as Chinese fermented black beans, douchi is an indispensable part of Chinese cuisine. The black soybeans are heavily salted and fermented, resulting in an extremely salty ingredient with a robust and pungent flavor. Th... READ MORE

Black bean sauce, also known as douchi sauce, is a popular condiment in Chinese cuisine. It's made with fermented and salted black soybeans, which are used to give the sauce a strong, savory, and slightly bitter flavor. The beans are typically mas... READ MORE

Furu or fermented bean curd is a traditional condiment made from soybeans. Soybeans are soaked, ground, and then boiled to create soy milk. Coagulants are added to the soy milk to curdle it, forming tofu, which is pressed into blocks and dried. Th... READ MORE

Hugan jiang is a traditional yellow bean sauce. This sauce is made from fermented soybean leftovers from the production of soy sauce. The leftovers are mixed with salt, flour, and water, sugar, or soy sauce. There are many varieties of yellow bean... READ MORE

Black soybean is a variety of soybean that's native to China and contains a variety of phytochemicals. The phytochemicals found in the dark exterior of black soybeans, such as antioxidants, are potentially effective in helping to reduce the risk o... READ MORE