Nonfermented soya foods

	General description	Uses
Soya milk	Heated water extract of soyabeans after grinding and filtration. Resembles dairy milk	Served hot or cold, as breakfast, beverage, or with other foods
Tofu	White protein curd precipitated from soya milk with salt or acid	Cooked with or without meat, vegetable, and seasonings and served as a main dish or soup
Soya sprouts	Germinated soyabeans in dark yellow cotyledons with white sprouts	Cooked as vegetable or in soup
Soya film – Yuba	Creamy, yellowish protein-lipid film formed from surface of boiling soya drink. Sheets, sticks, or flakes	As delicacy, cooked with meat or vegetables, or in soups
Edamame	Green immature soya beans	Cooked in pod or pod removed. Served as snack or vegetable
Roasted soya beans	Dry roasted soya beans, seasoned or non-seasoned.	As a snack or made into powder.

Fermented oriental soya foods

	General description	Uses
Miso	Heated water extract of soyabeans after grinding and filtration. Resembles dairy milk	All purpose seasoning for dishes or soups
Natto	Cooked whole soya beans fermented with Bacillus natto. Soft beans covered by viscous, sticky polymer, distinct aroma.	Seasoned and eaten with cooked rice.
Tempeh	Cooked and dehulled soya beans fermented with Rhizopus oligosporus. Soft beans bound by white mycelia, cakelike, nutty flavor	Fried or cooked as part of meal, snack, or in soups.
Shoyu	Dark-brown liquid extracted from a fermented mixture of soyabeans and wheat and is based on the use of the Aspergillus oryzae strain. Also known as soya sauce	All-purpose seasoning