Q.1 What is Okara?
Okara is the insoluble pulp that remains after soybeans are pureed and filtered to produce tofu and soy milk.
Q.2 How Okara is made?
A typical production process of Okara is: Soak soybeans in water → Puree the soybeans → Boil the puree → Strain the soybean puree and separate soymilk and insoluble pulps.
Q.3 What language is Okara? What does Okara mean?
Okara is Japanese, which consists of "o" which is honorific prefix of speech to nouns and "kara (shell)” for pulps. Because “kara” also implies a negative connotation as “emptiness”, another naming was given as Unohana (卯の花), deutzia, which blooms beautiful white flowers.
Q.4 What is the different from Tofu?
Tofu is made from soybean milk made from soy milk using nigari (magnesium chloride). Both tofu and Okara contain high protein content, soy isoflavones and minerals, however, Okara contains more fibers compared to tofu that are derived from pulps.
Q.5 How does Okara smell like and how is the texture?
Fresh plain Okara has a pulpy and crumble texture and slightly sweet aroma that are specific to from soybeans.
Q.6 How is Okura normally consumed in Japan?
Since fresh Okara is highly nutritious and perishable, it is commonly sold by tofu products manufactures directly to consumers for immediate consumption. Dried Okara is also used as safe and nutritious ingredient for cookies and baked goods or other home meals. "Unohana" (Okara and vegetables cooked in broth) is one of the most common side dishes served in Japanese households.
Q.7 What is the benefit of eating Okara?
According to the Japan Tofu Association, the primary advantage of Okara is its high fiber content. Okara contains 11.5g of fiber per 100g, which is about twice as much as burdock, a fiber rich root vegetable. The fiber of Okara is "cellulose" which is insoluble in water. This cellulose supports the healthy bowel movement and colon environment. When it is dried, Okara can be a great non-gluten ingredient that is high in protein and fiber.
Okara contains calcium derived from soybeans and protein, which accounts for 40% of the cooked soybean before soymilk is extracted. Okara also contains potassium, and carbohydrate that promotes a healthy balance of intestinal flora digested by good bacteria.
Q.8 Why Okara “cookies”? What are the benefits?
Okara is a “super healthy ingredient”, but is challenging to maintain its freshness without processing. Motoya’s Okara cookie series were developed based on the company’s strong wish to make nutritious and healthy snacks that both children and adults can enjoy,. Motoya’s Okara cookies are delicious, portable and easy to consume whenever and wherever desired.
# Fresh Okara
Motoya takes pride in freshness and traceability of Okara. Motoya only uses fresh Okara provided from trusted manufacturers.
In addition to the nutritious value, fresh Okara has natural sweetness and deep flavor profile unlike dried Okara powder.
# Baking technique to produce palatable texture
Motoya bakes Okara cookies to thoroughly remove moisture content. This helps to extended shelf-life of Motoya’s products in addition to creating pleasant crunchiness.