Turning soy byproducts into circular superfoods

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“There is a fortune in leftovers” is a famous Japanese proverb. Tofu, miso, soy sauce, soy milk, natto and other foods made from soybeans are indispensable to the Japanese diet. However, did you know there are many “leftovers” during the production process? For example, it is said that the amount of tofu byproduct (okara) generated in Japan each year ranges from 400,000 to 800,000 tons. Only a small percentage is consumed as food, and the majority is disposed of or incinerated as industrial waste.

You might think that because they are the dregs of the soybean, so to speak, there is not much nutrition left in them, but you would be wrong! They are superfoods rich in protein, calcium, dietary fiber and other nutrients derived from soybeans.

Ideas to utilize byproduct of tofu, Okara

Okara is a byproduct of tofu production after soy milk is squeezed from soybeans. Rich in soybean flavor, protein and dietary fiber, okara is inexpensive and highly nutritious. Because okara has low water content, it becomes moist and palatable when simmered with broth.

Okara powder, made by drying okara, is also popular. It has a fine, smooth texture and easily blends with water to melt in the mouth. With little soybean odor, it can be mixed into yogurt, smoothies, miso soup and other dishes without sacrificing the flavor of the food, making it easy to consume soybean nutrients daily. It can also be used in place of flour to create “gluten-free” menus.

Upcycling soy sauce lees into new seasoning

Did you know that soy sauce is made from soybeans and wheat? These are fermented for a long period, and the resulting product is pressed and squeezed to make soy sauce. The byproduct of the pressing process is soy sauce lees. It contains many nutrients derived from soybeans and is mainly used as fertilizer and animal feed. However, most of them are discarded.

Recently, upcycled foods utilizing this soy sauce leeks have been created. Just by adding a little squeezed lees to food, it will add depth to the flavor.

The leftover soybean scraps contain hints for a sustainable diet in the future. Incorporating these products into our diets will contribute to environmental conservation by reducing food waste and industrial waste-derived CO2.

Tofu and soy products are gaining popularity around the world as plant-based proteins. At the same time, it would be nice to see the spread of products that can also be used to make those byproducts tasty as well.

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