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A Renaissance for

Taiwan’s Soybean Industry

Soybeans, an important ingredient in East Asian cuisine and a major source of protein for its peoples, have given rise to a diverse dietary culture. Soy milk, tofu (a.k.a. bean curd), tofu pudding, tofu skin, soy sauce, fermented tofu, dried tofu, miso, black soybeans, and soybean sprouts all ......

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More than Just Tofu:

Soy’s Many Splendors

Savory congee and rice noodle soup pair perfectly with crispy fried tofu; braised pork over rice or chicken over rice go best with a side of century egg tofu or braised tofu; and when having braised snacks or Taiwanese popcorn chicken, nothing hits the spot quite like dried tofu or tofu skin. ......

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Douhua:

A Not-So-Simple Sweet Treat

Douhua, usually translated as “tofu pudding” or “soybean pudding,” is a widely available and highly popular street-food sweet treat in Taiwan, though it has also been served to foreign dignitaries at state banquets. It looks like a simple dish, but Taiwanese are very particular about their dou......

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Malodorous but Delicious —

The Secrets Behind Stinky Tofu

“Stinky tofu,” known in Chinese as chou doufu, is compared by some to blue cheese. It has been reported on by international media like the BBC and CNN, and a number of eateries that offer it have earned Michelin Bib Gourmand recommendations. It has even attracted a Japanese expert in fermentat......

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Bean There, Done That:

Taiwan’s Superior Edamame

In supermarkets in both Tokyo and California, one can buy edamame labeled with “Taiwan” as the country of origin. Housed inside their vivid green pods, the beans are firm to the bite, have a sweet flavor, and leave a pleasant aftertaste. For a long time now, Taiwanese edamame (immature soybean......