Oriental Methods of Using Soybeans as Food: With Special Attention to Fermented Products and Notes on Oriental Farming Practices

Allan K. Smith

No 373391, USDA Miscellaneous from United States Department of Agriculture

Abstract: This report deals separately with China, Japan, and Korea. Under China it includes the subjects of farming conditions, oilseed production, soy sauce, soybean or vegetable milk, soybean curd, soybean cheese, fermented soybeans, fen-t’iao from mung beans, vinegar fermentation process, and contacts and conferences. The Japanese section deals with Japanese agriculture with special reference to soybeans, production of miso in Japan, soy sauce, monosodium glutamate, and trends in soy sauce production. Korean agriculture and soybean food products are also discussed in collaboration with Dr. Raymond Culbertson, an agricultural adviser to the then newly formed Korean Government.

Keywords: Crop Production/Industries; Farm Management; Food Consumption/Nutrition/Food Safety; Labor and Human Capital; Land Economics/Use; Marketing; Productivity Analysis; Research and Development/Tech Change/Emerging Technologies (search for similar items in EconPapers)
Pages: 74
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Persistent link: https://EconPapers.repec.org/RePEc:ags:usdami:373391

DOI: 10.22004/ag.econ.373391

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