Traditional and Modern Japanese Soy Foods [electronic resource] : Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

Cover image for Traditional and Modern Japanese Soy Foods [electronic resource] : Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

ISBN:

9781626186071

Title:

Traditional and Modern Japanese Soy Foods [electronic resource] : Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

Author:

Ohyama, Takuji.

Personal Author:

Ohyama, Takuji.

Publication Information:

Hauppauge : Nova Science Publishers, Inc., 2013.

Physical Description:

1 online resource (177 p.)

Series:

Food Science and Technology

General Note:

Description based upon print version of record.

Contents:

TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE; TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE; LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA; CONTENTS; PREFACE; Chapter 1: NUTRITION OF SOYBEAN SEEDS; 1. INTRODUCTION; 2. SOYBEAN AS AN IMPORTANT CROP FOR NUTRITION AND HUMAN HEALTH; ACKNOWLEDGMENT; REFERENCES; Chapter 2: NIMAME (BOILED SOYBEAN) AND IRIMAME(BAKED SOYBEAN); 1. INTRODUCTION

2. NUTRITION OF NIMAME AND IRIMAME3. COOKING OF NIMAME; 4. COOKING OF IRIMAME; REFERENCES; Chapter 3: KINAKO (SOYBEAN FLOUR); 1. INTRODUCTION; 2. TYPES OF KINAKO; 3. PRODUCTION PROCEDURES OF KINAKO; 4. NUTRITION OF KINAKO; 5. COOKING WITH SOYBEAN FLOUR; ACKNOWLEDGMENT; REFERENCES; Chapter 4: TONYU (SOYMILK); 1. INTRODUCTION; 2. OFF-FLAVOR IN TONYU (SOYMILK); 3. KINDS OF TONYU (SOYMILK); 4. PRODUCTION PROCESS OF TONYU (SOYMILK); 5. USE OF TONYU (SOYMILK) FOR COOKING; ACKNOWLEDGMENT; REFERENCES; Chapter 5: TOFU (SOYBEAN CURD); 1. INTRODUCTION; 2. CHARACTERISTICS OF SOYBEAN SEEDS FOR TOFU

3. PROCEDURES OF TOFU PRODUCTION4. TYPES OF TOFU AND COAGULATION METHODS; 5. NUTRIENTS AND FUNCTIONS OF TOFU; 6. COOKING OF TOFU; ACKNOWLEDGMENT; REFERENCES; Chapter 6: ABURA-AGE (DEEP-FRIED SOYBEAN CURD); 1. INTRODUCTION; 2. TYPES OF ABURA-AGE; 3. PROCEDURES OF ABURA-AGE PRODUCTION; 4. NUTRITION OF ABURA-AGE, ATSU-AGE, AND GANMODOKI; 5. COOKING OF ABURA-AGE, ATSU-AGE AND GANMODOKI; ACKNOWLEDGMENT; REFERENCES; Chapter 7: YUBA (SOYMILK SKIN); 1. INTRODUCTION; 2. TYPES OF YUBA; 3. PREPARATION PROCEDURES OF YUBA; 5. NUTRITION OF YUBA; 6. COOKING OF YUBA; REFERENCES; Chapter 8: SHOYU (SOY SAUCE)

1. INTRODUCTION2.MATERIAL CROPS; 3. TYPES OF SHOYU; 4. PROCESSING METHOD OF SHOYU; 5. MANUFACTURING OF HONJYOZO KOIKUCHI-SHOYU; 6. NUTRIENTS AND HEALTH PROMOTING COMPONENTS; 7. USE OF SHOYU FOR COOKING AND SAUCE; ACKNOWLEDGMENT; REFERENCES; Chapter 9: MISO (FERMENTED SOYBEAN PASTE); 1. INTRODUCTION; 2. TYPES OF MISO; 3. CHARACTERISTICS OF MATERIALS; 4. PREPARATION OF MISO; 5. NUTRITION AND FUNCTIONAL COMPONENTS; 6. COOKING WITH MISO; ACKNOWLEDGMENT; REFERENCES; Chapter 10: NATTO (FERMENTED SOYBEANS); 1. INTRODUCTION; ACKNOWLEDGMENT; REFERENCES; Chapter 11: MOYASHI (BEAN SPROUT)

1. INTRODUCTION2. TYPES OF MOYASHI; 3. PRODUCTION PROCEDURES OF MOYASHI; 4. NUTRIENTS OF MOYASHI; 5. COOKING OF MOYASHI; ACKNOWLEDGMENT; REFERENCES; Chapter 12: EDAMAME (GREEN VEGETABLE SOYBEANS); 1. INTRODUCTION; 2. Production of Edamame Soybeans in Japan; 3. Market Circulation and Commodity Forms; 4. Cooking of Edamame; 5. Nutrition of Edamame; 6. IMPORTANT POINTS OF CULTIVATION AND FERTILIZATION OF EDAMAME; 7. PALATABILITY OF EDAMAME AND FERTILIZATION; INTRODUCTION OF YIELD INCREASE AND TASTE IMPROVEMENT TECHNIQUES FOR EDAMAME; REFERENCES

Chapter 13: PHYSIOLOGICAL EFFECTS OF SOY PROTEIN AND PROCESSED FOODS

Subject Term:

Soy foods.

Soybean products.

Added Author:

Nishiwaki, Toshikazu.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Hauppauge : Nova Science Publishers, Inc., 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.303	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean sprout) etc. Also, relatively new types of soy food such as tonyu drink (soymilk), snacks, nutritional sports supplements, and dietary supplements for decreasing body weight are consumed.This book was written by professors of the Faculty of Agriculture, Niigata University, and researchers of the Food Research Center, Niigata Agricultural Research Institute, Niigata.