Okara (food)
Okara | |
---|---|
Chinese | |
Hànzì | 豆腐 渣 or 雪花 菜 |
Hànyǔ Pīnyīn | doùfǔzhā or xuěhuācài |
Japanese | |
Hiragana | お か ら |
Romaji | okara |
Korean | |
Hangeul | 비지 |
Revised Romanization | biji |
McCune-Reischauer | piji |
Okara is a tasteless by-product that arises in the manufacture of soy milk .
use
It can be used in many ways in the kitchen, for example as a tasteless dough ingredient in baked goods or as an insert in soups and stews ( Korean bijijjigae ). It is rich in fiber , starch , wholesome protein and easily absorbable iron . In Switzerland , around 1,000 tons of okara are produced annually in the production of tofu etc., which is mostly used as feed for animals or for gasification in biogas plants . Only a few foods with okara are offered in Swiss retailers .
Individual evidence
- ↑ Nicole Roos: Foodwaste - high-quality soy is thrown away. In: srf.ch . May 20, 2019, accessed May 20, 2019 .