While visiting Japan about 30 years ago, I discovered the people were eating soy beans in various guises. The beans were roasted, fermented, and prepared in more a traditional manner. I preferred the fermented form, but this was not available in Canada. Here is a description of the Japanese methods. NATTO is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. A rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō must be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. I decided to implement soy beans in my diet, and experimented until this method was incorporated. http://ohtucu.notlong.com Pictures of the process. About seven cups of dried soy beans are washed, boiled for about 10 minutes and washed again. Some sugar and molasses is added and the beans are cooked by gently boiling for about six hours. The beans are then blended in their own water and put in jars for refrigerated storage, until used. These beans are eaten like cereal, along with flattened oats for breakfast daily. It makes a delicious, nurishing meal, and gives sufficient nutrients to last most of the day. This has replaced the tradition breakfast of bacon and eggs. I have been doing this for about 25 or more years. I consume about a liter (cooked) in four days, and about 30 kilos per year. Buying in bulk 10 litre bags cost about 15 cents a kilogram. They are much more expensive buying in small quantities from a bulk food store. Such is my experience.
I had this when I visited Japan and Hong Kong also, and we do eat soy beans here. Interesting process though
