Okara
In some places, it’s valued. Here, it’s often overlooked. Okara sits somewhere in between — waiting for someone to take it seriously in the kitchen.
Okara is the leftover pulp from soybeans after they are filtered to make soy products. In Japan okara is seen as a nutritious and valuable product, but in The Netherlands we mostly treat it as waste. That’s where this Low Food Lab comes in: how can we safely use okara in our diets and what culinary properties does it have?
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Moromi
What’s left after soy sauce might be the start of something else entirely. Moromi is rich, complex and with remarkable culinary potential. We brought it back to the kitchen.
