Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste / Takuji Ohyama [and seven others].

Format:

Book

Contributor:

Ohyama, Takuji, editor.

Series:

Food science and technology series (Nova Science Publishers)

Food Science and Technology

Language:

English

Subjects (All):

Soyfoods.

Soybean products.

Physical Description:

1 online resource (176 p.)

Place of Publication:

New York : Novinka, 2013.

Language Note:

English

Summary:

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

Contents:

""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NUTRITION OF SOYBEAN SEEDS""; ""1. INTRODUCTION""; ""2. SOYBEAN AS AN IMPORTANT CROP FOR NUTRITION AND HUMAN HEALTH""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 2: NIMAME (BOILED SOYBEAN) AND IRIMAME(BAKED SOYBEAN)""

""1. INTRODUCTION""""2. NUTRITION OF NIMAME AND IRIMAME""; ""3. COOKING OF NIMAME""; ""4. COOKING OF IRIMAME""; ""REFERENCES""; ""Chapter 3: KINAKO (SOYBEAN FLOUR)""; ""1. INTRODUCTION""; ""2. TYPES OF KINAKO""; ""3. PRODUCTION PROCEDURES OF KINAKO""; ""4. NUTRITION OF KINAKO""; ""5. COOKING WITH SOYBEAN FLOUR""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 4: TONYU (SOYMILK)""; ""1. INTRODUCTION""; ""2. OFF-FLAVOR IN TONYU (SOYMILK)""; ""3. KINDS OF TONYU (SOYMILK)""; ""4. PRODUCTION PROCESS OF TONYU (SOYMILK)""; ""5. USE OF TONYU (SOYMILK) FOR COOKING""; ""ACKNOWLEDGMENT""; ""REFERENCES""

""Chapter 5: TOFU (SOYBEAN CURD)""""1. INTRODUCTION""; ""2. CHARACTERISTICS OF SOYBEAN SEEDS FOR TOFU""; ""3. PROCEDURES OF TOFU PRODUCTION""; ""4. TYPES OF TOFU AND COAGULATION METHODS""; ""5. NUTRIENTS AND FUNCTIONS OF TOFU""; ""6. COOKING OF TOFU""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 6: ABURA-AGE (DEEP-FRIED SOYBEAN CURD)""; ""1. INTRODUCTION""; ""2. TYPES OF ABURA-AGE""; ""3. PROCEDURES OF ABURA-AGE PRODUCTION""; ""4. NUTRITION OF ABURA-AGE, ATSU-AGE, AND GANMODOKI""; ""5. COOKING OF ABURA-AGE, ATSU-AGE AND GANMODOKI""; ""ACKNOWLEDGMENT""; ""REFERENCES""

""Chapter 7: YUBA (SOYMILK SKIN)""""1. INTRODUCTION""; ""2. TYPES OF YUBA""; ""3. PREPARATION PROCEDURES OF YUBA""; ""5. NUTRITION OF YUBA""; ""6. COOKING OF YUBA""; ""REFERENCES""; ""Chapter 8: SHOYU (SOY SAUCE)""; ""1. INTRODUCTION""; ""2.MATERIAL CROPS""; ""3. TYPES OF SHOYU""; ""4. PROCESSING METHOD OF SHOYU""; ""5. MANUFACTURING OF HONJYOZO KOIKUCHI-SHOYU""; ""6. NUTRIENTS AND HEALTH PROMOTING COMPONENTS""; ""7. USE OF SHOYU FOR COOKING AND SAUCE""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 9: MISO (FERMENTED SOYBEAN PASTE)""; ""1. INTRODUCTION""; ""2. TYPES OF MISO""

""3. CHARACTERISTICS OF MATERIALS""""4. PREPARATION OF MISO""; ""5. NUTRITION AND FUNCTIONAL COMPONENTS""; ""6. COOKING WITH MISO""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 10: NATTO (FERMENTED SOYBEANS)""; ""1. INTRODUCTION""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 11: MOYASHI (BEAN SPROUT)""; ""1. INTRODUCTION""; ""2. TYPES OF MOYASHI""; ""3. PRODUCTION PROCEDURES OF MOYASHI""; ""4. NUTRIENTS OF MOYASHI""; ""5. COOKING OF MOYASHI""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 12: EDAMAME (GREEN VEGETABLE SOYBEANS)""; ""1. INTRODUCTION""

""2. Production of Edamame Soybeans in Japan""

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

1-62618-607-3

OCLC:

889271019