Tina Rupp
Soy Glossary
Ripe soybeans are hard and dry. But when cooked, they take on many delicious forms. Here are the most common ones you'll see.
Edamame: Young soybeans harvested when green, usually sold frozen. Boil in the pods and then salt.
Miso: A salty, smooth paste made from fermented soybeans and grains (often rice), cultured for one to three years. Miso is used
to flavor soups, dressings, and sauces.
Soy milk: Soybeans are soaked, ground, and strained to produce a milk substitute. Can be made into cheese, yogurt, and frozen desserts.
Soy nuts: Soybeans that have been soaked in water and then baked to produce a high-protein, peanut-like snack. Can be blended with
soybean oil to make a spread like peanut butter.
Soy sauce: A salty, dark brown liquid made from fermented soybeans.
Soybean oil: The oil extracted from soybeans, usually labeled "vegetable oil."
Tempeh: A loaf (and meat alternative) made from cooked, cracked, and fermented soybeans.
Tofu: Pressed curds of coagulated soy milk. Firm and extra-firm tofu can be cubed. Soft or silken tofu can be blended into dips
and dressings.
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