Made from soya beans, the soya bean plant is a legume that has been cultivated in China for thousands of years. A number of bean by-products constitute an important element in the Chinese diet. Soy sauce is one of them, and beancurd is another, as well as miso, the fermented soya bean paste that is essential to Japanese cooking. Written record indicate that fermented bean sauces were in use well over 2,000 years ago, but no one knows precisely when beancurd was invented. All we know for certain is that it was introduced to Japan during the Tang dynasty in the 8th century Ad, along with Buddhism.

Soy products varieties:

• Bean Curd / Tofu

• Bean Paste / Miso

• Bean stick, Tempeh and Gluten

• Soy Sauce  & Soy milk