Okara
From Freepedia
- This article is about the soy byproduct. For the city, please see Okara, Pakistan.
| Okara (soy pulp) | |
|---|---|
| Chinese name | |
| Chinese characters | 雪花菜 |
| Hànyǔ Pīnyīn | xuěhuācài |
| Japanese name | |
| Hiragana | おから |
| Romaji | okara |
| Korean name | |
| Hangul | 비지 |
| Revised Romanisation | biji |
| McCune-Reischauer | piji |
| Yale Romanization | pici |
Okara is a white or yellowish pulp consisting of the insoluble parts of soybeans, which remains when pureed soybeans are filtered in the production of soy milk. It is low in fat and high in protein, calcium, iron, and riboflavin. While it has a dull flavour when eaten by itself, it can be used in porridges or stews (bijijjigae) or as a taste neutral addition to bread and pastry doughs. In Japan it is used in a side dish called unohana (卯の花), which consists of okara cooked with soy sauce, mirin, sliced carrots, burdock root and shiitake mushrooms. In Western countries it is primarily used for the production of pig and cattle feed. Like most bean products, it should be cooked before consumption, though if made in a soymilk maker, it will be cooked in the process.
