Soy can be transmuted into dozens of edibles.
You’re probably familiar with soy sauce, soymilk, tofu and beansprouts. Maybe you’ve eaten miso soup; miso is fermented soy bean paste.
But there are some stranger items. Have you ever seen frozen-then-dried tofu? It looks like pumice and reconstitutes into a spongy block. How about tofu skins? They are like pudding skin–skimmed off the soymilk as its being processed into tofu. The curds of soy, what’s left over when you press the soymilk out of soybeans, is very fibrous and flavorless but cooks into a delicious side dish that’s popular in Japan.
Soy is even used for fertilizer, but that’s another story…
