History and culture
The Beginnings
Soybeans have been a documented crop in Chinese history for almost three thousand years. Chinese rulers have promoted soy agriculture, and the fact that this empire has been so strong and prominent has aided in the spread of soybeans (Katz, 2012). They first became a domesticated crop in the eastern half of Northern China during the Chou dynasty between the 11th Century BC and the 7th Century BC (“Soy Information,” 2008). China began fermenting soybeans in order to alter their texture and taste to accommodate the vegetarian diet of practicing Buddhists (Wolff, 2000). Soybeans are believed to have spread throughout China through Buddhism. As Buddhist monks traveled the country, they spread their knowledge about soybean farming and fermentation (Grusak, 2009). European travelers who came to Asia are said to have not even recognized that the food they were eating was made from soybeans because of how much fermentation alters the beans (Katz, 2012).
Fermenting soybeans is a great way of preserving them, and there are several important soy foods. Miso is a kind of fermented soybean product that originated in China, but was modified in Japan. Miso is a crucial food staple in the Japanese diet. Tempeh is another fermented soy product. Tempeh originated in Indonesia, and it involves fermenting cooked soybeans with a common mold. These and other fermented soy products have been a key part of the diet of Asian people for many centuries. (“Soy Information,” 2008).
Soybeans have been a documented crop in Chinese history for almost three thousand years. Chinese rulers have promoted soy agriculture, and the fact that this empire has been so strong and prominent has aided in the spread of soybeans (Katz, 2012). They first became a domesticated crop in the eastern half of Northern China during the Chou dynasty between the 11th Century BC and the 7th Century BC (“Soy Information,” 2008). China began fermenting soybeans in order to alter their texture and taste to accommodate the vegetarian diet of practicing Buddhists (Wolff, 2000). Soybeans are believed to have spread throughout China through Buddhism. As Buddhist monks traveled the country, they spread their knowledge about soybean farming and fermentation (Grusak, 2009). European travelers who came to Asia are said to have not even recognized that the food they were eating was made from soybeans because of how much fermentation alters the beans (Katz, 2012).
Fermenting soybeans is a great way of preserving them, and there are several important soy foods. Miso is a kind of fermented soybean product that originated in China, but was modified in Japan. Miso is a crucial food staple in the Japanese diet. Tempeh is another fermented soy product. Tempeh originated in Indonesia, and it involves fermenting cooked soybeans with a common mold. These and other fermented soy products have been a key part of the diet of Asian people for many centuries. (“Soy Information,” 2008).
Soy in the United States
Soybeans were first introduced to the United States in the 1760s when Samuel Bowen began growing them on his farm in Georgia. He patented the process of making soy sauce, but it took over a hundred years for soy products to be introduced into the American marketplace. After that, the US production of soy products took off. Between 2000 and 2007, 2,700 new soy products were introduced, and production has only grown since then (“Soy Information,” 2008). Today, fermented soy is a staple in the American diet, but how did this come to be?
Soybeans have been produced in China for thousands of years, with most of this production happening in a region called Manchuria. Manchuria produced most of the world’s soybeans until the 1900s. China, Russia and Japan all fought for access to Manchuria to benefit from the immense profits that could be made from exporting the crop. When Americans became interested in buying soybeans for industrial purchases, like feeding livestock and producing soybean oil, Manchuria’s exports shot up even more. Soy products were 80 percent of Manchuria’s exports, and 90 percent of the world’s soybeans came from Manchuria (Wolff, 2000).
Post-World War II, however, Japan was forced to end its association with China, and the country stopped buying soybeans from Manchuria. They then turned to the US for soybeans (Wolff, 2000). Due to food shortages during World War I, the US began looking for a cheap, high protein substitute for meat products. They began to use soybeans for food for the troops and as a cooking oil. Henry Ford also began to take an interest in soybeans. He incorporated them into car manufacturing, and eventually created an automobile made from soy-based plastic (Katz, 2012). Therefore, US production of soybeans had grown over the twentieth century, but it was overshadowed by Manchuria’s output. Once Japan began buying from the US, however, US soybean exports skyrocketed. In 1946, 200 million bushels of soybeans were produced in the US. By the early 1970s, US production was over 500 million bushels, representing 80 percent of the world market. Hence, the US had greatly surpassed China in soybean exports by the end of the twentieth century (Wolff, 2000).
The production of soybeans by the US helped foster an economic and political relationship between the US and Japan that solidified their alliance (Wolff, 2000). Therefore, whether it was China, Russia and Japan fighting over control of soybean exports, or Japan and the US creating a political alliance over soy products, the spread of soybeans has had more than just health benefits for the world. Soybeans have also had political and global ramifications.
Soybeans were first introduced to the United States in the 1760s when Samuel Bowen began growing them on his farm in Georgia. He patented the process of making soy sauce, but it took over a hundred years for soy products to be introduced into the American marketplace. After that, the US production of soy products took off. Between 2000 and 2007, 2,700 new soy products were introduced, and production has only grown since then (“Soy Information,” 2008). Today, fermented soy is a staple in the American diet, but how did this come to be?
Soybeans have been produced in China for thousands of years, with most of this production happening in a region called Manchuria. Manchuria produced most of the world’s soybeans until the 1900s. China, Russia and Japan all fought for access to Manchuria to benefit from the immense profits that could be made from exporting the crop. When Americans became interested in buying soybeans for industrial purchases, like feeding livestock and producing soybean oil, Manchuria’s exports shot up even more. Soy products were 80 percent of Manchuria’s exports, and 90 percent of the world’s soybeans came from Manchuria (Wolff, 2000).
Post-World War II, however, Japan was forced to end its association with China, and the country stopped buying soybeans from Manchuria. They then turned to the US for soybeans (Wolff, 2000). Due to food shortages during World War I, the US began looking for a cheap, high protein substitute for meat products. They began to use soybeans for food for the troops and as a cooking oil. Henry Ford also began to take an interest in soybeans. He incorporated them into car manufacturing, and eventually created an automobile made from soy-based plastic (Katz, 2012). Therefore, US production of soybeans had grown over the twentieth century, but it was overshadowed by Manchuria’s output. Once Japan began buying from the US, however, US soybean exports skyrocketed. In 1946, 200 million bushels of soybeans were produced in the US. By the early 1970s, US production was over 500 million bushels, representing 80 percent of the world market. Hence, the US had greatly surpassed China in soybean exports by the end of the twentieth century (Wolff, 2000).
The production of soybeans by the US helped foster an economic and political relationship between the US and Japan that solidified their alliance (Wolff, 2000). Therefore, whether it was China, Russia and Japan fighting over control of soybean exports, or Japan and the US creating a political alliance over soy products, the spread of soybeans has had more than just health benefits for the world. Soybeans have also had political and global ramifications.
Cultural Aspects
As soybeans have spread throughout the world, the ways in which they were processed and fermented has been altered to fit the tastes of the region. Fermentation is not only a good way to preserve soybeans; it also is used to modify the taste and texture of the food. For example, the Japanese favor miso as a fermented soy product, while the US has mostly used soy as a substitute in pastas and other foods (Grusak, 2009).
The consumption of fermented soy is supposed to come with excellent health benefits. Japanese people consume the most soy products of any people in the world. The World Health Organization stated that the Japanese have the longest and healthiest life expectancy of any people in the world, mostly due to their excessive consumption of fermented soy products (“Fermented Soy History,” 2015). Therefore, the Japanese culture’s acceptance of soy-based foods has had many great health benefits.
If you consider the amount of soy Americans consume indirectly through chicken and pork, however, US soy consumption is far greater than that of Japan. Soy has been integrated into almost every processed food in the US (Katz, 2012). Although the US has adopted soybeans into food production, the way the US uses soybeans in its food is very different from the practices of Asian countries. US soybeans undergo different treatments before fermentation. These treatments tend to strip the soybeans of many of their health benefits. In addition, US soybeans are produced with a variety of seed coats. This makes the product inconsistent, so that when these soybeans are cooked, you get both hard and soft beans in the same mixture (Shibasaki & Hesseltine, 1962). Therefore, US produced soybeans are inferior to those produced in China or Japan. However, US soybeans are still exported all over the world.
As soybeans have spread throughout the world, the ways in which they were processed and fermented has been altered to fit the tastes of the region. Fermentation is not only a good way to preserve soybeans; it also is used to modify the taste and texture of the food. For example, the Japanese favor miso as a fermented soy product, while the US has mostly used soy as a substitute in pastas and other foods (Grusak, 2009).
The consumption of fermented soy is supposed to come with excellent health benefits. Japanese people consume the most soy products of any people in the world. The World Health Organization stated that the Japanese have the longest and healthiest life expectancy of any people in the world, mostly due to their excessive consumption of fermented soy products (“Fermented Soy History,” 2015). Therefore, the Japanese culture’s acceptance of soy-based foods has had many great health benefits.
If you consider the amount of soy Americans consume indirectly through chicken and pork, however, US soy consumption is far greater than that of Japan. Soy has been integrated into almost every processed food in the US (Katz, 2012). Although the US has adopted soybeans into food production, the way the US uses soybeans in its food is very different from the practices of Asian countries. US soybeans undergo different treatments before fermentation. These treatments tend to strip the soybeans of many of their health benefits. In addition, US soybeans are produced with a variety of seed coats. This makes the product inconsistent, so that when these soybeans are cooked, you get both hard and soft beans in the same mixture (Shibasaki & Hesseltine, 1962). Therefore, US produced soybeans are inferior to those produced in China or Japan. However, US soybeans are still exported all over the world.
References
Fermented soy history. (2015). Retrieved March 9, 2015, from Jiva: Wholeness through the Healing Sciences of East and West website:http://www.jivasupplements.org/fermented_history.php
Grusak, M. A. (2009). Review: Tofu was just a start. Science,325(5937), 150. Retrieved from JSTOR database.
Katz, S. E. (2012). The art of fermentation. White River Junction, VT: Chelsea Green.
Shibasaki, K., & Hesseltine, C. W. (1962). Miso fermentation.Economic Botany, 16(3), 180-195. Retrieved from JSTOR database.
Soy information. (2008, May). Retrieved March 9, 2015, from Soyfoods Association of North America website:http://www.soyfoods.org/soy-information/faq#answer-1
Wolff, D. (2000). Bean there: Toward a soy-based history of Northeast Asia. The South Atlantic Quarterly, 99(1), 241-252. Retrieved from EBSCOhost database.
Fermented soy history. (2015). Retrieved March 9, 2015, from Jiva: Wholeness through the Healing Sciences of East and West website:http://www.jivasupplements.org/fermented_history.php
Grusak, M. A. (2009). Review: Tofu was just a start. Science,325(5937), 150. Retrieved from JSTOR database.
Katz, S. E. (2012). The art of fermentation. White River Junction, VT: Chelsea Green.
Shibasaki, K., & Hesseltine, C. W. (1962). Miso fermentation.Economic Botany, 16(3), 180-195. Retrieved from JSTOR database.
Soy information. (2008, May). Retrieved March 9, 2015, from Soyfoods Association of North America website:http://www.soyfoods.org/soy-information/faq#answer-1
Wolff, D. (2000). Bean there: Toward a soy-based history of Northeast Asia. The South Atlantic Quarterly, 99(1), 241-252. Retrieved from EBSCOhost database.