When did soybeans and soyfoods first appear?
Chinese historical documents suggest that soybeans have been grown and consumed for many thousands of years. Archeological finds and dating of early Chinese writings indicate that soybeans emerged as a domesticated crop in the eastern half of Northern China during the Chou dynasty (11th to 7th Century BC). The four most important soyfoods are miso, soy sauce, tempeh and tofu. Miso is a fermented soyfood that originated in China, and was modified in Japan where it has remained a staple of the diet for centuries. Soy sauce was a byproduct of miso production, and both were used to flavor foods, just as they are today. Tempeh, which originated in Indonesia, is made by fermenting cooked soybeans with a common mold. Tofu is the curd formed by adding certain salts to soymilk and is not fermented. Learn more about the history of soy.
