What is Okara?

Okara is a by -product of the Soymilk production process, which consists of a faint pulp that remains behind after soybeans pass filters. It is very nutritious, sometimes more than products such as Soyymilk and Tofu, and can be used in different ways. In Asian cuisine, Okara is an uncontrolled vegetarian component and the interest in this ingredient has grown in the west. Most Okara, however, is mixed into animal feed because large quantities are generated in the process of soymilka. Okara is a fibrous, insoluble part of the soy that remained behind and is rich in calcium, iron, proteins, fiber and riboflavin. When Okara is fresh, it is creamy white to yellow and very dunnic. At this point, it can be dried to turn into a powder or can be cooked and frozen for future use. Fresh Okara is not very stable and needs to be used quickly. Toasting brings a weak walnut taste and creates a crispy texture. OKARA can also be used to produce vegetarian and vegan grains and assortment of other meals. The taste of the disadvantages is suitable for a wide range of meals, because it easily soaks up all the tastes with which they cook.

Many Asian markets sell dried Okar, which can also be called UNOHANA or Kiraz. The dried product can be rehydrated and used as needed. Some also sell Okaru Fresh, especially if they produce soymilk and other soy products on the spot, in which case it may also be freeze. You can also produce soymilk at home and generate your own Okar, even if you may find that you generate such a large amount that it is used more for mulch in the garden and animal feed than for food.

This tofu is often included in vegetarian grains, in which case it can be listed on the packaging as a "soy pulp". It helps to add fiber and volume to food and at the same time increase the content of nutrition and create more chewing texture. Okara can be used in all kinds of things, from traditionChina's stews after Falafel.