Product Description → Okara is the nutritious pulp left after soy milk is squeezed from soybeans during the process of making tofu, and it is widely used in Japanese home cooking. With its mild flavour and slightly coarse texture, okara works well in savoury dishes, absorbing spices and seasonings while adding body without overpowering the dish. Key Features High source of dietary fibre and protein Naturally low fat Mild flavour Filling texture Recommended Uses Vegetable-based dishes Savoury home-style preparations ● Recipe1 →→ Unohana – Simmered Soy Bean Pulp ● Recipe2 →→ Okara Upma
