Soybean paste

Soybean paste is a traditional Asian dish, which is made from fermented soybeans.

Composition and characteristics

part  Consistency soybean paste
 soybean paste include sodium glutamate, soybean, sugar, cereals and some kinds of fungi. This paste is usually seasoned meat, vegetables, first dishes and snacks. The color paste can be dark-red or light-brown. The method of cooking depends on the taste, color and aroma.

In some species this paste is added the rice, flour and sugar, and not only fermented, but specially treated beans.

In Japanese cuisine soybean paste has a thick consistency, taste and flavor of the original. This paste can be highly sharp and slightly spicy with spice. The most heated paste is stored for 6 months, and it is composed of a sugar syrup, glucose, wheat flour, and red hot pepper. This paste is a spice that is added to various dishes.

Less spicy soybean paste is made from rice flour, beans and spices. It is added to rice dishes, vegetables and meat.

Useful properties of soy paste

Soybean paste is a popular dish in Japan, China and Korea. It can apply to breakfast, lunch or dinner, as well as for the festive table.

This paste contains large amounts of vitamins A, D and B, zinc, calcium, iron and magnesium.

Medical research has revealed therapeutic effect of soy paste to cancer cells, particularly in the treatment of colon cancer. Extract soybean paste reduces the rate of lung cancer cells. Studies pasta eating mice and cancer cells have significantly decreased.

In a two-year soybean paste anticancer effect is several times higher than in the newly-cooked meals. Also, this pasta promotes cell regeneration, strengthen the body, improve the complexion and prevents aging.

As part of the soybean paste contains plant estrogen, which is a good prevention of osteoporosis and arthritis.

Mushrooms, which are part of this Asian dishes contain vitamin D and calcium, which strengthens bones, teeth and nails.

Soybean paste, is used as a snack, improves digestion, neutralizes the poisons of mushrooms, vegetables and seafood.

This paste may be part of a calorie controlled diet and health food component since it contains vegetable fats and proteins required for vegetarians.

Useful agents in soybean paste help eliminate the symptoms of cardiovascular disease, normalize blood cholesterol, improve the condition of blood vessels.

Preparation of the soy paste

Soybean paste related to dietary dishes, and also has immunoregulatory action.

The cooking process  Soybean paste in the package
 this paste is divided into several stages. Primarily, cooked and fermented soybeans, and then the salt is added thereto, mixed with the cereal, ground red pepper, mushrooms and some leafy vegetables that give a particular taste dish.

Frequently soybean paste applied to the meat, vegetables and rice, and is balanced dish which causes heaviness in the stomach, and promotes proper digestion.


Soybeans can act oppressively on the endocrine system, so it is not recommended for use for children and adults with thyroid disease. Soy products are contraindicated for pregnant women and children up to 3 years.

Contraindications to the use of soybean paste are idiosyncrasy and predisposition to allergic reactions to soy and soy protein.

Do not eat this pasta in Alzheimer's disease, severe cerebrovascular disorders, failures in the functioning of hormones, severe diseases of the digestive system.