Uchikura & Co., LLC

A Healthy Japanese Food You Rarely Find in American Supermarkets

Walk into almost any supermarket in the United States today, and you'll likely find tofu. From firm and silken tofu to organic and flavored varieties, tofu has become a mainstream food.

 

But there is one surprising exception.

 

Where is okara?

 

Okara is the nutritious soybean pulp left over after making tofu or soy milk. In Japan, it has been enjoyed for centuries in dishes such as unohana, salads, hamburger patties, croquettes, cookies, and many other home-cooked recipes. It is rich in dietary fiber, contains plant-based protein, and is low in fat, making it an excellent healthy ingredient.

 

So why isn't it commonly sold in the United States?

 

One reason is that fresh okara contains a great deal of moisture, making it highly perishable. It spoils quickly and must be refrigerated, making transportation and distribution much more difficult than tofu.

 

Another reason is simple awareness. Most American consumers have never heard of okara, so supermarkets have little incentive to stock it. Instead, much of the okara produced by tofu manufacturers is used for animal feed, compost, or as an ingredient in processed foods rather than being sold directly to consumers.

 

Okara is not unique to Japan. It is also eaten in countries where tofu has a long culinary tradition, including China, Korea, Taiwan, and Indonesia. However, Japan is one of the few places where okara has remained a familiar household ingredient. In many other countries, it is still viewed primarily as a byproduct instead of a nutritious food.

 

As interest in sustainable foods and high-fiber diets continues to grow, perhaps okara deserves a second look. Rather than treating it as waste, we can recognize it as a healthy, flavorful ingredient with tremendous potential.

 

Tofu has already earned a place in American kitchens.

 

Maybe it's time for okara to do the same.