Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or …

Apr 6, 2025 · Okara, the nutrient-packed byproduct of soy milk and tofu, is the unsung hero of sustainable cooking. In this roundup, we're diving into 18 delicious ways to turn this humble …

Apr 23, 2021 · Okara (Unohana) is a popular Japanese home-style simmered dish made of assorted vegetables, shiitake mushroom, hijiki seaweed, and soy pulp. It can be a tasty and …

Apr 17, 2025 · Okara is the soft, snowy pulp left behind after soybeans are blended and strained to make soy milk—the very first step in tofu making. For every block of tofu you love, there’s a …

Japanese researchers have determined that okara is the only known vegetable source of bivalent iron easily assimilated by the human gut. There are three basic types of soy fiber: okara, soy …

It was once common to sell okara as animal feed – particularly to pork farms – but advances in nutrition have rendered this use obsolete; with the rise of formulated pig feed, okara is now …

Okara / soy pulp (おから in Japanese) is the squeezed pulp of soy milk after making tofu. Not only is okara used in stews, chopped dishes, and salads, but also in cookies and cakes!