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Many believe this remnant of tofu is better off as foodstuff for pigs and livestock than for humans. In fact, it is too often overlooked by all except the older generation of Japanese who know that okara may not look appetizing, but it is good for you.The basics: Okara, or soybean pulp, is the byproduct, or so-called waste material, from the manufacturing of tofu and soy milk. It is left over when soy milk is extracted from the soybean. The Japanese have traditionally consumed okara because of its nutritional value. It is a good source of protein, calcium and fiber (even more so than tofu). Because it is a byproduct, okara is also a very cheap food resource. In Japan it was coveted by and given away to the poor.
Okara is whitish-yellow and very mealy. Eating it alone is comparable to eating sawdust, so it is normally flavored with soy sauce or dashi broth. The Japanese are also experimenting with okara as a flour substitute in baked goods such as cakes.
Selecting: Okara is generally sold in bags or plastic containers. Some Asian markets such as Marukai and Daiei also sell okara prepared in ready-to-eat containers.
Storing: Okara is very perishable and should be used the day of purchase or soon after. Otherwise, store in the refrigerator for only a day or two.
Use: Okara is most often used in a Japanese side dish called unohana, in which okara is cooked with soy sauce, mirin, sliced carrots, gobo and shiitake mushrooms. Because of its high nutritional content, the Japanese use okara in other dishes as well, most often as an extender in hamburger or in puddings and creams.
Where to buy: Okara is available sporadically at selected markets, usually near the tofu. It may also be purchased directly from a manufacturer such as Aloha Tofu. It is very reasonably priced at 35 to 39 cents per pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
