Soya Beans

The small (5-10 mm), round soya bean is a versatile legume that may be used in a range of dishes, but is primarily known for its protein-packed products rather than for the bean itself. The dried mature beans may be used to make tofu (a bland curd that can be used as substitute for meat, fish and chicken), soya milk (a useful substitute for those allergic to dairy products), soy sauce (a fermented sauce used for flavouring) and miso (a fermented paste used as a basic seasoning for both sweet and savoury dishes).

Fresh green soyabeans (or edamame) are harvested before they mature. They have a fairly bland flavour, but can be cooked and as a side dish, a snack, or used as an ingredient for soups, salads, casseroles, pasta, couscous, rice and other dishes. They are usually cooked by simmering them in their pod for 5 minutes, after which they are shelled and added to the recipe.

The mature, dried bean is either a yellow or black colour; the slightly sweet-flavoured black beans are common in Oriental cooking - more so than the blander-tasting yellow beans. Although their bland flavour does not make either variety a popular choice for cooking, they may still be used as an ingredient for soups, stews and casseroles. Soaking the dried bean will improve its flavour, and will also reduce the amount of time it takes to cook.

Soya beans are also referred to as soy, soybean, soja or soi.