Okara (food)
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2008-05-07T01:49:58Z
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{{otheruses4|a food|the city of the same name|Okara, Pakistan}}
{{redirect|Unohana|the Bleach (manga) character|Retsu Unohana}}
{{Infobox East Asian
|img = Stir-fried okara.png
|imgwidth = 250
|caption = ''Unohana'', a typical Japanese dish made from okara
|title=Okara
|sort=japanese1
|hiragana=おから
|romaji=okara
|hangul=비지 or 콩비지
|rr=biji or kongbiji
|chinese=雪花菜 ''or'' 豆腐渣
|pinyin=xuě huā caì ''or'' doùfǔ zhā
}}
'''''Okara''''' or '''soy pulp''' is a white or yellowish pulp consisting of insoluble parts of the [[soybean]] which remain in the filter sack when [[puree]]d soybeans are [[filter (chemistry)|filter]]ed in the production of [[soy milk]]. It is part of the traditional cuisines of [[Japanese cuisine|Japan]], [[Korean cuisine|Korea]], and [[Chinese cuisine|China]], and since the 20th century has also been used in the [[vegetarian cuisine]]s of Western nations.
Okara is low in fat, high in fiber, and also contains [[protein]], [[calcium]], [[iron]], and [[riboflavin]]. It contains 76 to 80% moisture, 20 to 24% solids and 3.5 to 4.0% protein. On a dry weight basis okara contains 24% protein, 8 to 15% fats,and 12 to 14.5% crude fiber. It contains 17% of the protein from the original soybeans.
==Uses==
While relatively flavourless when eaten on its own, it can be used in stews such as the Korean ''biji-jjigae'' (비지찌개),<sup>[http://www.chosun.com/media/photo/news/200601/200601200133_03.jpg photo]</sup> or in porridges, or as a taste neutral addition to bread and pastry doughs. In Japan it is used in a side dish called '''''unohana''''' ([[wikt:卯|卯]][[wikt:の|の]][[wikt:花|花]]<!--What is the literal meaning?-->),<sup>[http://thumbnail.image.rakuten.co.jp/@0_mall/jagaimo/cabinet/00186491/img14328128.jpg photo]</sup> which consists of okara cooked with [[soy sauce]], [[mirin]], sliced [[carrots]], [[burdock]] root and ''[[shiitake]]'' mushrooms. Occasionally ''unohana'' is used as a substitute for the rice in [[sushi]].<ref>
{{cite web
|url=http://homepage3.nifty.com/maryy/eng/sushi_history.htm
|title=Sushi History: Chronology, origin and genealogy
|publisher=Sushi Encyclopedism
|accessdate=2008-02-22
|last=
|first=
}}
</ref> Okara can also be fermented with the [[fungus]] ''[[Rhizopus oligosporus]]'' to make okara [[tempeh]] (called ''tempe gembus'' in Indonesian).
Okara is also eaten in the [[Shandong cuisine]] of eastern China by steaming a wet mixture of okara that has been formed into blocks of ''zha doufu'' (渣豆腐; literally "tofu from (soy) sediment/residue"), also known as ''xiao doufu'' or ''cai doufu'',(小豆腐/菜豆腐; literally "little tofu" or "vegetable tofu")[http://www.ahxf.gov.cn/home/TYFQ/index.asp?id=4817&Sort=1]. Often the dish is made directly from ground soybeans without first turning it into okara. The texture of this dish vaguely resembles [[polenta]].
[[Image:09-26-06_2145.jpg.jpg|thumb|150px|left|Vegan okara burgers]]
However, as a significant byproduct of soy milk and [[tofu]] manufacturing, okara is commonly used as animal feed since its production usually exceeds demands for human consumption. For this reason, it is not uncommon for tofu and soymilk factories to be located close to animal farms in many Asian countries. In western countries, okara is used almost exclusively for the production of [[pig]] and [[cattle]] feed, although it does appear as an ingredient for [[veggie burger|vegetarian burger]] patties.
Okara is also the raw material used to make soy [[yarn]].
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==References==
{{reflist}}
*Shurtleff, William, and Akiko Aoyagi (1979). ''Tofu & Soymilk Production''. Volume 2: The Book of Tofu.
==External links==
* [http://home.iprimus.com.au/vileletters/okara/ The Okara Cookbook]
* [http://www.thesoydailyclub.com/SFC/NFsoyfoods37.asp History of Soybean Fiber Products]. Also contains information on okara's names in different times and languages.
* [http://www.ellenskitchen.com/clearlight/okara/okaratem.html Ellen's Kitchen: okara tempeh]
* [http://www.motherearthnews.com/Homesteading_and_Self_Reliance/1977_September_October/How_We_Make_and_Eat_Tempeh_Down_on_the_Farm Mother Earth News article on tempeh, including okara tempeh]
[[Category:Soy products]]
[[Category:Chinese cuisine]]
[[Category:Japanese cuisine]]
[[Category:Japanese cuisine terms]]
[[Category:Korean cuisine]]
[[Category:Vegan cuisine]]
[[Category:Vegetarian cuisine]]
[[Category:Tofu]]
[[de:Sojakuchen]]
[[ko:비지]]
[[ja:おから]]
[[vi:Okara]]