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Soy beans that have germinated, requiring only water and a cool place to grow, which are then harvested as a food.

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 salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

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

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

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

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 Japanese word for "soy sauce." A salty brown Asian sauce used as a seasoning or a condiment for Asian dishes.

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

The name given to the sweet tasting skin, composed of a soy protein-lipid complex, that forms on soy milk after it has been heated and then cooled.

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 type of processed cheese that are manufactured to offer a longer shelf life for consumers and retailers.

The white by-product, resembling wet paper rags or sawdust, that remains after draining off the liquid when making soybean curd, commonly known as tofu.

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 Japanese sauce that is made from a combination of soy sauce, sake, sugar, ginger and seasonings. The sauce is generally used as a marinade for meats that are then grilled, broiled or fried.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A substance found in numerous foods, which acts as an antioxidant, helping to diminish and repair damage to cells and tissues.

Most often this variety of soup is made as a creamy soup with a milk or soy base. Carrots are roasted or cooked slowly and pureed into a creamy texture.

A Japanese dish that consists of pieces of chicken breast that are marinated, skewered, and grilled....