From the Ministry of Agriculture, Forestry and Fisheries. The table below shows 12 foods.
| Food | In Japanese | How it is made |
|---|---|---|
| Edamame | 枝豆 | Soybeans picked while young and green. |
| Miso | みそ | Soft steamed soybeans, with rice or barley and koji mold added, left to ferment. |
| Soy sauce | しょうゆ | Moromi (steamed soybeans, roasted wheat, koji and salt) fermented for more than half a year, then squeezed. |
| Natto | 納豆 | Steamed or boiled soybeans mixed with natto bacteria. |
| Bean sprouts (moyashi) | もやし | Soybeans sprouted in the dark. Some are made from mung beans or buckwheat. |
| Kinako | きな粉 | Roasted soybeans ground into powder. |
| Soy milk | 豆乳 | Soybeans soaked in water, ground, boiled and strained. |
| Tofu | 豆腐 | Soy milk set with nigari. |
| Abura-age | 油揚げ | Thin slices of tofu, deep-fried. |
| Ganmodoki | がんもどき | Crumbled, drained tofu mixed with vegetables such as carrot, then deep-fried. |
| Kori-dofu | 凍り豆腐 | Tofu frozen and then dried. It keeps for a long time. |
| Okara | おから | What is left after squeezing out soy milk. |
Soybeans are called the “meat of the field” because they have a lot of protein. They also have fat, and are a very nutritious food.
Soybeans have been grown in Japan since the Yayoi period. They are made into many foods and seasonings.
If soybeans are picked while they are still young and green, they become edamame.
Both miso and soy sauce are made with koji mold.
For miso, soybeans are steamed until soft, then rice or barley is added along with koji mold. As it ferments, the nutrients of the soybean change into umami components. There are many kinds of miso, and it is used in many dishes besides miso soup.
For soy sauce, soft steamed soybeans are mixed with roasted, crushed wheat. Koji mold and salt are added, and the mixture is called moromi. The moromi is left to ferment for more than half a year, and then it is squeezed to make soy sauce.
Natto is made by mixing steamed or boiled soybeans with natto bacteria. Its sticky threads are umami components, which give it its taste.
To make soy milk, soybeans are soaked in water, ground, boiled and then strained.
Tofu is made by adding nigari to soy milk so that it sets. There are kinds such as momen (firm) tofu and kinugoshi (silken) tofu.
Tofu itself becomes other foods. Abura-age is thin slices of tofu, deep-fried; it is used for inari-zushi or put on soba and udon noodles. Ganmodoki is crumbled tofu, with the water pressed out, mixed with vegetables such as carrot and deep-fried.
Kori-dofu is tofu that has been frozen and dried. It keeps for a long time; it is soaked in water before cooking, for example in simmered dishes.
Okara is what is left after squeezing out soy milk when making tofu. It has a lot of dietary fiber and is used in dishes such as unohana.
There is no single right answer. Talking it over with someone at home is a good way to learn.