Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China.

2022年12月9日 · Okara is a plant-based, high-fiber, and protein-rich food that can be a part of both meat and meat-free diets. It is naturally vegan and vegetarian and is also gluten-free and suitable for people who are gluten sensitive. How To Make Okara? Okara is a by-product of making soya milk or tofu.

2021年4月23日 · Okara (Unohana) is a popular Japanese home-style simmered dish made of assorted vegetables, shiitake mushroom, hijiki seaweed, and soy pulp. It can be a tasty and satisfying vegan dish, thanks to the protein-packed okara (soy pulp).

2022年5月13日 · Okara is a Japanese term for soya bean pulp, a leftover solid you get when making soya milk or tofu. Dried soya beans are soaked for several hours in cold water to soften them. The softened beans are processed (raw or cooked, depending on the recipe used) into a …

2023年2月15日 · Okara is a popular Japanese ingredient, and you may not be familiar with it! However, if you make soya milk at home, you will have seen it before because the soya bean pulp left over after making soya milk or tofu is okara.

2022年1月11日 · Okara is a delicious Japanese side dish. It's made from soybean pulp (leftover from making soy milk) that's simmered with onions, carrots, hijiki, aburaage, kamaboko (fishcake) and more. Simply seasoned with dashi, mirin, and soy sauce. Serve hot or cold, it's delicious any time of the day ^_^ Okara, ready to eat and enjoy. Why This Recipe Works

2020年9月9日 · Okara is the residue that remains when squeezing soy milk in the process of producing tofu from soybeans. It's also called "Unohana" in Japanese. Let's take a look at how soy milk, tofu, and okara are made so that it would be easy to understand.