Tofu - Tofu is made through a process similar to cheese making. The soya milk is cuddled
using a coagulant such as magnesium chloride and the soya milk separates into curds and whey.
The initial curd is called silken tofu, often used in desserts, as more water is drained and pressed from the curd the tofu is labelled soft, medium, firm and extra firm.
Tempeh - Tempeh is fermented soybean cake originally produced in Indonesia. Tempeh is made by
injecting hulled, cooked soybeans (or a combination of soybeans and grains or seeds) with mould. The mixture
is sealed in flat, plastic bags to ferment and the mould binds the soybeans together.
The result is a flat cake of tempeh.
Fermentation breaks down the proteins and natural
sugars in the beans eliminating the digestive problems sometimes associated with other soyfoods.
Miso - Like tempeh, the pastelike condiment called miso is a fermented soyfood. The main method of making miso is by mixing cooked soybeans with koji
a grain inoculated with aspergillus mould, plus water and salt. The mixture ferments with the koji breaking down
the soybeans and grain into amino and fatty acids and simple sugars.
Miso is dependant on the type of grain used, the balance of koji to beans, the amount of salt added,
and the conditions and duration of fermentation. Miso is like a wine with connoisseurs and highly sort after misos.
Soy sauce - Traditional soy sauce or shoya is made
by inoculating toasted cracked wheat and steamed soybeans with the spores of an asperillus mould. The mixture, called koji, is
mixed with brine and fermented for a year or two in large wooden vats.
The mixture is pressed through cotton sacks. The liquid extract is amixture of soy oil and shoyu. The oil rises
to the surface and is removed, and the shoyu is pasteurized and bottled.
Back to contents page
This page has been
visitedtimes since 1 September 2000. Thanks for the support.
The page was last updated Saturday, 22-Nov-2014 12:06:35 EST