Plant-based Ingredient, Meat Alternative, Soy Meat Block 1kgNon-GMO ingredients!Soy meat made only from soybeans is now available in our popular commercial series!!
Ingredients: Defatted soybeans (Soybeans (Product of India) (Non-GMO))Net Content: 1000gBest Before: See packageStorage: Store at room temperature, away from direct sunlight, high temperatures, and humidity (Refrigerate after opening)Country of Manufacture: JapanOther Information: Vegan-friendly (according to food labeling)Related Keywords: Soy meat, Soy protein, Veggie meat, Golden soy meat*The black and brownish-red specks occasionally found in the product are the "eyes" of the soybean. The pigment in the black specks is polyphenol.These are not foreign objects or harmful to the body, so please be assured.Nutrition Facts (per 100g): Energy: 324kcal, Protein: 45.7g, Carbohydrates: 35.4g, Fat: 3.8g, Sugars: 18.5g, Salt Equivalent: 0g, Dietary Fiber: 17.0g
Whole Soybean Meat Mince.Moreover, the texture of the soy meat is undoubtedly different from the conventional soy meat.As it is the first Indian vegetarian restaurant in Japan, and is a leading restaurant which uses soy meat in their dishesThis mock sweet and sour pork is using soy meat.Here we have a meat sauce using only soy meat and a béchamel sauce without any animal-based ingredients.Menu is vegetable-centric, using soy meat and raw potato-konjac instead of meat.Here we have a meat sauce using only soy meat and a béchamel sauce without any animal-based ingredients.We recommend the soy meat karaage and the mini bibimbap bowl.
Recipes (Cooking Method)1. Rehydrate thoroughly in hot water and wash well (squeeze carefully)!2. Season before cooking!
Because soy meat is a dry product, if it is soaked in hot water for a short time, it will have a hard and uneven texture. The time to soak in hot water varies depending on the type of soy meat, the temperature, humidity, etc., but check it by hand and rehydrate until it is completely soft.After it is tender, wash the soy meat well. When squeezed, white juice comes out, which is the source of the odor peculiar to soybeans. Wash and squeeze carefully until the white juice no longer comes out.Seasoning is also an important step. For this recipe, we used shiitake mushroom and kelp broth, soy sauce, mirin, sake, garlic, ginger, and green onions. We also added finely chopped vegetables to help remove the odor.By adding a sub-flavor to the soy meat before starting to cook (e.g., frying or baking), the taste will be closer to meat. This is often done even when cooking actual meat.