Taiwan has a rich history deeply intertwined with the cultivation and importation of soybeans and soy products, dating back over 2700 years. Although soybeans were initially cultivated in Northeast Asia, Taiwan began importing them as early as 1647. In contemporary times, approximately 97% of all consumed beans in Taiwan are imported from America.
Native to Taiwan, Formosan beans also grow wild in regions such as Indonesia and Hawaii. During the Japanese occupation, soybeans were predominantly cultivated for oil, which served various purposes including lamp fuel and cooking oil. Globally, soybeans rank as the foremost source of vegetable oil and are the sixth largest food crop. In Taiwan, the cultivation of soybeans over an area of 50,000 hectares primarily contributes to nitrogen fixation in the soil, thereby benefiting agricultural sustainability.
Soybeans are renowned for their high nutritional value, containing elevated levels of protein, calcium, vitamin C, vitamin B1, and vitamin B9 compared to other major crops. While soy products are generally considered healthier options, excessive consumption may lead to kidney stone formation due to the presence of oxalic acid. Additionally, unfermented soy products like tofu and soy milk contain phytic acid, which can inhibit the absorption of essential minerals such as iron, zinc, calcium, and copper. Despite these considerations, soy consumption has been associated with potential health benefits such as anti-cancer effects attributed to phytoestrogens, although it's also linked to potential hypothyroidism due to isoflavones hindering iodine absorption.
Soybean seeds contain approximately 18-19% oil, which is extracted through a process involving bean cracking, moisture adjustment, and commercial hexane extraction. The resultant material, known as soymeal, is rich in protein and serves as animal feed. Soy can also be processed into flour, boasting a protein content of 50%, 5% fiber, and being gluten-free. Baked goods made with soy flour exhibit a rich color and dense texture. Soy serves as a versatile substitute for various ingredients including eggs, milk, margarine, yogurt, cheese, and meat, and can even be utilized in the creation of nut butter. Additionally, roasted and ground soybeans can serve as a caffeine-free coffee substitute.
Taiwan boasts a diverse array of popular soy products, including soy milk (豆漿, dòujiāng), tofu (豆腐, dòufu), dried tofu (豆干, dougan), and bean-curd pudding (豆花, douhua). Tofu, also referred to as bean curd, has been integral to Chinese cuisine for over 2000 years. Shenkeng District in New Taipei City stands as a renowned hub for stinky tofu (臭豆腐, choudoufu).
Soft tofu, silken tofu, or douhua, encompasses unpressed fresh tofu with gelled soy milk. Extra soft tofu is produced by incorporating seawater or saline water into soy milk, yielding soft and loose curds. Silken tofu (滑豆腐, huádòufu), gelled with gypsum, exhibits high moisture content, rendering it suitable as a dairy and egg substitute.
Bean-curd pudding (豆花, douhua) shares similarities with silken tofu and is typically consumed shortly after preparation. Certain variations incorporate black soybeans, resulting in a more gelatinous texture and grayish hue. Firm tofu (老豆腐, lǎodòufu) denotes dried and pressed tofu boasting high moisture content, while extra firm tofu (豆干, dòugān) holds the least amount of moisture among fresh tofu variants.
Various processed tofu products enjoy popularity, including pickled tofu (豆腐乳, dòufurǔ), also known as fermented tofu, and frozen tofu (冰豆腐, bīngdòufu), crafted from soft tofu with ice crystals forming layered cavities. Tofu skin, derived from boiling soy milk to form a protein and lipid skin, can be dried into sheets known as soy milk skin (腐皮, fǔpí) or shaped into tofu skin (腐竹, fǔzhú).
Furthermore, soybeans play a pivotal role in the production of soy sauce (醬油), whose brewing commenced around 2500 years ago during the Han Dynasty in China. Introduced to Taiwan in 1649, soy sauce brewing continues to thrive, with WanChuang Soy Sauce (丸莊醬油) Factory exemplifying establishments where the traditional brewing method is meticulously upheld, preserving the heritage and authenticity of this iconic condiment.
