Soybeans

Soybeans (大豆 in Japanese) , known as the "meat of the field," are nutrient-rich beans that serve as an excellent source of protein. In Japan, they have been widely used as substitutes for meat and fish, especially with the spread of Buddhism, which prohibited meat consumption. Besides being eaten boiled, steamed, or cooked, soybeans are also the base ingredients for soy sauce, miso, tofu and natto (fermented soybeans). Soy-based foods are produced across Japan, supporting the country's food culture.

Soybeans are rich in protein and have less fat than meat or fish. The protein in soybeans has an amino acid score of 100, making them a good source of vegetable protein. They also contain a lot of dietary fiber, which helps regulate the intestinal microbiome. They are also rich in minerals such as potassium, calcium, iron, and zinc, while also having a high amount of vitamin B1, which is important for carbohydrate metabolism, vitamin B2, which is important for fat metabolism, as well as folic acid and biotin. Soybeans are also rich in vitamin E, which prevents the oxidation of fat in the body.
In addition, soybeans contain soy isoflavones, which contribute to bone health and hormone balance regulation. When soybeans are combined with foods containing vitamin C, they promote the production of collagen, which makes up the connective tissue of the skin and bones, and also increase the absorption of iron in the body.

Dried soybeans can be stored for long periods at room temperature. Once boiled, soybeans should be thoroughly drained and then frozen in a plastic bag for use in various dishes. Cooked or steamed soybeans that cannot be used immediately can also be frozen similarly.

Soybeans are consumed in various forms. For example, soymilk is made from squeezed soybeans, kinako is made from roasted and powdered soybeans, ：moyashi are soybeans that have been sprouted in a dark place, and edamame are soybeans harvested before they mature.