A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein, it is produced by soaking dry soybeans and grinding them with water.
It is produced by soaking dry soybeans and grinding them with water. A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein.
A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein. It is produced by soaking dry soybeans and grinding them with water.
A traditional staple of Chinese and Japanese cuisine, it is a stable emulsion of oil, water, and protein. It is produced by soaking dry soybeans and grinding them with water.