Soy Products Glossary
Once drained, soymilk becomes tofu, a kind of vegetable cheese. It has very little taste, but it can easily absorb the flavour of other foods or condiments. There are several forms of tofu.
Paste obtained from pureed soy grains fermented from three months to three years. Miso is composed of 40% crushed soy, 40% rice and 20% salt. It is diluted to make soups and sauces.
Fermented then salt-cured, soy yields this highly tasty sauce, a must in Asian cuisine.
Roasted soy seeds eaten like peanuts
Soya crushed after cooking and mixed with different wheat flours in bakery and pastry, for instance.
Identity Preserved Variety, whose traceability can be ensured from seeding to export and final processing
Soybeans soaked in water and fermented several hours with a rice straw bacteria – Natto is a traditional Japanese food often eaten at breakfast.
Whitish liquid extracted from cooked and pressed soy grains. It can be used as a drink and in any dish instead of cow milk.
Made with soy grains and fermented 24 hours – It can be shaped in pancakes or balls to be prepared like meat.
Soy harvested green with pods – This type of soy can be eaten as a fresh or frozen vegetable, after having soaked it in boiling water 5 to 10 minutes.
A micro-organism, plant or animal whose genetic material has been altered by humans to give it characteristics that it did not have before or already has but at a level deemed insufficient in its natural state, or to remove or mitigate specific characteristics deemed undesirable.