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A nutritious legume that is round in shape, small in size, and very versitile as an ingredient for a variety of foods and food dishes.

A type of edible food oil, also known as soy oil or soya oil, which is processed from soybeans. It is one of the most widely used oils for food preparation and processing.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.

A type of nut butter made from soybeans that are roasted, crushed, and mixed with soybean oil to form a stiff textured food spread with a mild nutty flavor.

A type of cheese made from the milk of pureed soybeans. Soymilk is made basically from pureed soybeans and water.

A sauce that is made primarily from soybeans that is used as a condiment for dipping foods or as a basting sauce.

A high protein, gluten-free flour ground from roasted soybeans. Among the varieties available are full-fat, low-fat, and defatted soy flour.

A product common in Asia and very popular in Japan that consists of fresh green soybeans picked while they are still young.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A thick nutritious paste made from a base of steamed and crushed soybeans, barley and/or rice, which are then fermented and aged for as little as a few months or as long as three years.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

A Japanese food dish that consists of tofu, a soybean based food, that is deep-fried in oil and served with a dipping sauce that combines soy sauce and mirin.

A bean removed from the soybean pod, which has been soaked in a water-based solution, dry roasted, and salted or seasoned.

Monosodium glutamate, a powdery substance made from seaweed or soybeans. Although it has no flavor of its own, it is a natural flavor enhancer for other foods.

A by-product of soybean oil, this high protein food substitute is produced from a dough containing soy flour that has been processed to remove the fats contained in the soy substance.

A term used to describe a key ingredient processed from soybeans for use in food products and nutrition, often referred to as soyfoods or soy nutrients.

A non-dairy milk substitution, made from dried soybeans that have been soaked, ground and cooked before being processed into a milky liquid.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A fatty substance that moisturizes, emulsifies and preserves food that is generally derived from egg yolks, soybeans and corn.

The firm but tender new shoots of seeds and beans, such as mung beans, lentils, soybeans, and alfalfa and radish seeds.