Okara

Okara is the solid residue left behind after soybeans are processed to extract soy milk or tofu. It consists primarily of insoluble fiber, protein, and some residual carbohydrates from the soybean. In many Asian cuisines, particularly in Japan and Korea, okara is considered a valuable byproduct and is utilized in a variety of dishes.

The texture of okara is often described as crumbly or moist, depending on how much liquid remains after processing. Its flavor is mild and slightly beany, making it a versatile ingredient that can absorb other flavors easily. Okara can be used in both sweet and savory applications. Common uses include incorporating it into bread, cakes, cookies, pancakes, veggie burgers, dumplings, and stir-fries. It can also be dried and ground into a flour for baking or used as a thickener.

Nutritionally, okara is a good source of dietary fiber and plant-based protein. It also contains some minerals like calcium and iron. Due to its fiber content, it can contribute to satiety and digestive health. The utilization of okara reduces food waste from soy production, making it an environmentally conscious ingredient. Its availability and low cost in regions where soy processing is common contribute to its widespread culinary use.