Okara

Okara is the fibrous pulp left behind when pureed soybeans are strained during the production of soy milk and tofu, consisting of the insoluble parts of the bean that do not pass through the filter. Pale white or yellowish and high in fiber and protein once dried, fresh okara spoils quickly because of its high moisture content, which has historically limited it mostly to regional dishes and animal feed rather than wide commercial food use. It appears as a food ingredient chiefly in East Asian cooking, notably in the Japanese dish unohana, where it is simmered with vegetables and soy sauce, and in Korean rice cakes called bijitteok, and it has more recently drawn interest as a base for vegetarian burger patties and egg substitutes.