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)
