Best Soybean

Sundubu Jjigae is a traditional Korean stew featuring soft tofu, typically uncurdled silken variety. The spicy broth, flavored with gochugaru chili powder, incorporates vegetables and frequently includes seafood or meat. This dish offers a warming, flavorful experience appreciated by those seeking a...

The Round Lab Soybean Nourishing Toner is a Korean skincare product formulated with fermented soybean extract. This toner helps hydrate and soothe skin by balancing moisture and minimizing surface redness. It’s particularly suitable for individuals seeking gentle replenishment and calming effects fo...

Rendang Tempe is a traditional Indonesian dish originating from Minangkabau cuisine. It features firm tofu aged into tempeh slow-cooked in a rich, dry curry paste made primarily of chilies, coconut milk, and spices. The lengthy cooking process develops intense flavors and a distinctive dark brown co...

Edamame are young soybean pods harvested before full maturity. They are traditionally steamed and served whole, offering a naturally sweet and slightly nutty flavor. Popular as an appetizer in Japan, particularly at izakayas, edamame is now enjoyed globally for its nutritional value – being rich in...

Tahu Tempe Bacem is a traditional Javanese bean dish originating from Central Java. It features braised tofu and tempeh simmered in a rich bacem sauce made with palm sugar, coconut water, and aromatic spices like cloves and cinnamon. This sweet-soy preparation is notable for its deeply flavorful and...

Tempe Mendoan is a traditional Indonesian dish featuring thinly sliced tempeh dredged in a flavorful batter before being lightly fried. Originating in Banyumas, near Purwokerto, it’s notable for its delicate texture and savory taste achieved through specific seasonings. It's commonly enjoyed by thos...

The Round Lab Soybean Nourishing Cleanser is a skincare product formulated for individuals utilizing Korean beauty routines. It incorporates fermented soybean extract as a primary ingredient intended to remove excess oil and facial impurities. The cleanser is designed to maintain the skin's moisture...

Douhua, also known as tofu pudding, is a traditional Chinese soft tofu dessert made by coagulating soybean milk into a delicate, custard-like consistency. It is served either hot or cold, depending on regional preferences and the season, and can be prepared as either a sweet dessert or a savory dish...

Hijiki to Daizu no Nimono is a classic Japanese side dish made by simmering hijiki seaweed and soybeans in dashi broth, traditionally valued for its nutritional density.

An Indonesian soto (broth soup) variant featuring soybeans, part of the diverse family of regional Indonesian soups that vary widely across the archipelago.

Kongguksu is a Korean noodle dish served in a cold broth made by soaking, cooking, and finely grinding soybeans with water. The pale, creamy broth is generally seasoned simply, while cucumber, sesame seeds, tomato, or other light garnishes may be added according to the preparation. Commonly eaten du...

Kongbap is a Korean mixed-grain rice dish cooked with various beans including black beans, red beans, and soybeans, valued nutritionally and commonly eaten as everyday fare throughout Korea.

Natto is a traditional Japanese dish made from soybeans fermented with Bacillus subtilis, noted for its sticky texture and strong, pungent aroma.

The velvetbean caterpillar, Anticarsia gemmatalis, is an erebid moth described by Hubner in 1818 and a major defoliator of soybean in the Americas.

The soybean looper, Chrysodeixis includens, is a migratory noctuid moth described by Walker in 1858 and a defoliating pest of soybean in the Americas.

The Bean Leaf Beetle is a significant agricultural pest native to North America that damages soybean crops by consuming foliage and developing pods.