Okara / Soy Pulp

Okara is characterized by its extremely high dietary fiber content. Most of the dietary fiber is insoluble, which is expected to improve the intestinal environment and aid constipation. In addition, it is rich in protein, lipids, potassium, calcium, iron, and vitamin B1, which contributes to maintaining muscle, regulating blood pressure, maintaining bone health, and preventing anemia, as well as promoting carbohydrate metabolism.
It is a effective and easy way to intake dietary fiber and protein to add okara to stir-fried or simmered dishes, or to mix it into salads. To increase the absorption of calcium and iron, it is good to eat okara with vegetables containing vitamin C. There is also a dried type of okara that is a popular substitute for wheat flour as it is lower in calories and has more dietary fiber than the flour.

Lasts for around 2-3 days when refrigerated. Can also be frozen.

The name okara comes from the fact that it comes from "kara" which means squeezed pulp. It is sometimes called "unohana" after the Japanese word for the white deutzia flower, or "kirazu" which means no cutting because it can be prepared without a knife.