1 Ingredient 10 Ways 一種食材 十種味道

Authors

Rachel Duffell

Keywords

Soybeans

Document Type

Article

Abstract

Spilling the soybeans

豆香四溢

A versatile, protein-rich legume, native to East Asia, the uses of soybeans range from cooking oil, soy milk and tofu to fermented foodstuffs such as soy sauce, tempeh, natto and miso.

大豆含豐富蛋白質，原產於東亞，用途廣泛，從食用油、豆漿和豆腐，到醬油、天貝、納豆和味噌等發酵食品，都是由大豆製成

First Page

10

Last Page

11

Recommended Citation

Duffell, Rachel (2019) "1 Ingredient 10 Ways 一種食材 十種味道," AMBROSIA 客道 : The Magazine of The International Culinary Institute: , 10-11.
Available at: https://repository.vtc.edu.hk/ive-hosts-ambrosia/vol7/iss1/10