The soybean or soya bean (Glycine max) is a legume that is cultivated worldwide as a food source, feed crop, and protein feedstock. It is used to make tofu, soy milk, tempeh, miso, doubanjiang, and many other foods. In Japan, young soybeans are steamed in their pods and served as edamame.

Categories: Beans Crop Legume
Contained by: Doenjangkr-ro Fermented bean paste Soy cream Soy lecithin Soy sauce Soy yogurt Soymilk Tofu Tofu skin
Characteristic of: Chinese cuisine Japanese cuisine Korean cuisine
Used to derive: Kinako Okarajp-ro Soy protein Soy protein isolate Soybean oil
Subcategories: Edamamejp-ro
Also known as:
Amharic: Akuri atar
English: soysoya beansoy bean
Japanese (Romanized): daizu
Korean (Romanized): meju kongmejukong
Latin species name: Glycine max
Wikidata ID: Q11006
Wikipedia title: Soybean
References:
Wikipedia article: Soybean
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Unlinked Mentions
Bugak
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