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Embracing Soy in All Its Forms

Soy has been a dietary staple in East Asia for centuries, serving as the foundation for dishes like tofu, miso, natto, and soy sauce. In Japan, soy products appear in everything from traditional Buddhist temple meals (shojin ryori) to contemporary fine dining. However, in France, soy has only recently begun to gain widespread acceptance beyond its traditional association with vegetarian cuisine.

The Yugeta soy sauce factory in Japan, which still uses traditional fermentation methods, serves as a reminder of how soy production has remained largely unchanged for generations. Meanwhile, French chefs like Julien Lemarié are working to integrate soy-based ingredients into fine dining, experimenting with fermented soybean dishes and umami-rich soy sauces.

Although soy has been widely adopted in France’s vegetarian movement, its use in mainstream French cuisine is still evolving. Sustainable soy farming and ethical sourcing practices are becoming key considerations, as concerns over deforestation linked to soybean production continue to rise.

With its nutritional value, deep flavors, and versatility, soy is set to play an even larger role in the global culinary landscape, proving that this ancient ingredient has a place in the future of food. (www.lemonde.fr)


Artisans preparing soy sauce in large wooden vats. The process involves careful attention to detail and a deep understanding of traditional brewing techniques.
Artisans preparing soy sauce in large wooden vats. The process involves careful attention to detail and a deep understanding of traditional brewing techniques.

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Notice: The articles published on this site are intended for informational purposes only. While every effort has been made to ensure accuracy, the content reflects perspectives that may vary across different regions, cultures, and interpretations. Readers are encouraged to view these articles as part of a broader dialogue and not as definitive or absolute representations. 

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