Soymeat

Soymeat is rich in high-quality protein and is lower in fat than animal protein. As it has zero cholesterol, soymeat is expected to be effective in preventing heart disease and obesity. Soybeans, the main ingredient of soymeat, contain many nutrients. For example, it is rich in dietary fiber that improves the intestinal environment and aids digestion. In addition, it contains calcium, potassium, iron, zinc, and vitamin E, which help prevent anemia and maintain bone health.
Soymeat is also rich in isoflavones, which have a female hormone-like effect that helps prevent osteoporosis and regulate hormone balance. When combined with foods containing vitamin C, soymeat promotes the production of collagen, which makes up the connective tissue of the skin and bones, and also increases the absorption of iron.

It is possible to store dried varieties at room temperature for long periods of time. Retort pack varieties can be stored at room temperature, however must be used up at once after opening. Frozen varieties are to be stored in a freezer. Avoid refreezing thawed products.

<Varieties>
Three varieties are most commonly available: the rehydrated retort pack variety, the frozen variety and the dried variety. The dried variety is the most common and has a long shelf life. The retort pack varieties and frozen varieties do not need to be rehydrated with boiling water and are easy to use.

<Forms>
The block varieties are recommended for deep-frying, as well as in curries and cream-based stews. The sliced and filet varieties are recommended for ginger pork and other stir-fried dishes. The ground variety is recommended as a substitute for ground meat in hamburgers, meat sauce and other such dishes.