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Soya Bean
The seed of Glycine max, eaten fresh in the pod as edamame, dried for tofu and soy milk, or fermented for sauces. The dry bean is very high in protein and oil.
Origin
Domesticated in East Asia and now a major world crop.
Flavour
Mild and beany, nuttier when roasted.
How to use it
Boil dried soybeans thoroughly. Fresh pods are boiled and salted. Most of the crop is pressed or made into tofu, miso, and soy sauce.
Storage
Dried beans keep airtight. Fresh pods belong in the fridge or the freezer.
Recipes using it
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