Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

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Takuji Ohyama
Faculty of Agriculture, Niigata University, Niigata, Japan

Yoshihiko Takahashi

Toshio Joh

Andrew C. Whitaker

Toshikazu Nishiwaki

Keiko Morohashi

Satoshi Watanabe

Sayaka Shimojo

Series: Food Science and Technology, Nutrition and Diet Research Progress
BISAC: HEA006000

In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean sprout) etc. Also, relatively new types of soy food such as tonyu drink (soymilk), snacks, nutritional sports supplements, and dietary supplements for decreasing body weight are consumed.

This book was written by professors of the Faculty of Agriculture, Niigata University, and researchers of the Food Research Center, Niigata Agricultural Research Institute, Niigata. (Imprint: Novinka )

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Table of Contents

Preface pp.vii-viii

Chapter 1. Nutrition of Soybean Seeds pp.1-10

Chapter 2. Nimame (Boiled Soybean) and Irimame (Baked Soybean)pp.11-20

Chapter 3. Kinako (Soybean Flour)pp.21-30

Chapter 4. Tonyu (Soymilk)pp.31-46

Chapter 5. Tofu (Soybean Curd)pp.47-60

Chapter 6. Abura-Age (Deep-Fried Soybean Curd)pp.61-70

Chapter 7. Yuba (Soymilk Skin)pp71-76

Chapter 8. Shoyu (Soy Sauce)pp.77-90

Chapter 9. Miso (Fermented Soybean Paste)pp.91-104

Chapter 10. Natto (Fermented Soybeans)pp105-114

Chapter 11. Moyashi (Bean Sprout)pp.115-130

Chapter 12. Edamame (Green Vegetable Soybeans)pp.131-152

Chapter 13. Physiological Effects of Soy Protein and Processed Foods
pp.152-162
Index pp.163-167

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