Glossary - Ingredients

Bean Sprouts / Moyashi

Beans sprouted in a cool, dark place. Characterized by their crunchy texture

What are bean sprouts?

Bean sprouts / moyashi (もやし in Japanese) are beans sprouting in a dark place with a crunchy texture and affordable price. Used as an ingredient in stir-fry, "aemono" (dressed dishes often made with fresh seasonal vegetables), ramen, and soups. Japan's bean sprouts are from mung beans, and they are distinctive for its thickness and light flavor.

Nutrition facts

Bean sprouts contain few nutrients, but have the advantage of being mild in taste and easy to eat in large quantities. They are a source of dietary fiber that regulates the intestinal environment, contain potassium that helps prevent high blood pressure, relieve swelling, and excrete salt, as well as folic acid that is recommended for pregnant women .
There are various types of bean sprouts, including soybean sprouts, alfalfa sprouts, black gram sprouts, and mung bean sprouts - mung bean sprouts are the most commonly eaten in Japan. Among bean sprouts, soybean sprouts contain relatively more nutrients than the other varieties.
Bean sprouts are low in calories and filling, so they are also suitable as a bulking food when you want to limit the calories in your meals.

Storage to prevent food loss

The bean sprouts don't last for long, so make sure to consume them quickly after purchasing. Store them in the coolest place in the refrigerator, as they will deteriorate in quality at higher temperatures.

Trivia

Listed in a book of herbs with medical properties written during the Heian period (794-1185) as "moyashi," it's thought that they were previously used as a medicinal herb. The beans sprout in a cool, dark place and have a characteristic crunchy texture.