BUSINESSWEEK ONLINE : DECEMBER 18, 2000 ISSUE
BUSINESSWEEK LIFESTYLE Best of the Bean Edamame A specialty soybean harvested while immature so that the seeds fill 80% to 90% of the pod. Lightly cooked in boiling salt water, it's served as a snack, mixed with vegetables, or added to salads or soups. Miso Cooked soybeans that are fermented with rice to produce a salty paste. It is used as a condiment and as a base for soups. Soy milk Soaked, ground soy beans that are briefly simmered, then pressed to release a rich, beige liquid. May be used as a substitute for cow's milk. Tempeh Fermented soybean cake with a nutty, mushroom flavor and chewy texture. Fried, baked, broiled, or steamed, it is often served in place of meat. Tofu Cooked soybeans that are pureed into a custardlike cake. It has a neutral taste and can be added to stir-fries, blended into smoothies, or whipped into dips or spreads. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _					RELATED ITEMS The Dark Side of Soy TABLE: Best of the Bean INTERACT E-Mail to Business Week Online

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