Okara (the pulp left from making soy milk)
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Okara, also known as soy pulp or lees, is the fibrous byproduct left over after soybeans are strained to make soy milk or tofu. It's a versatile ingredient used in both savory and sweet dishes, commonly found in East Asian cuisines, particularly in Japanese, Korean, and Chinese cooking, where it's often stir-fried, added to stews, or incorporated into baked goods.
🍽️ Nutrition at a glance
Okara is low in calories (around 50-70 kcal per 100g) but high in dietary fiber and a good source of plant-based protein, making it a nutritious addition to meals. It also provides essential minerals like calcium, iron, and magnesium.
💡 What's interesting
Culturally, okara is celebrated as a sustainable, zero-waste ingredient that transforms a byproduct into a culinary staple. Nutritionally, its high fiber content supports digestive health and makes it a popular choice for those seeking to add bulk and nutrients to their diet without excess calories.