Okara is the white pulp remaining from processing soy milk. Obtained directly from whole soybeans, it is a highly nutritious product, rich in dietary fiber ideal for intestinal health, proteins, iron, calcium, and vitamin B2. Okara is produced without the use of additives and boasts an unprecedented shelf life within its industry.
USE
Okara can be used to prepare dishes such as potato salads, low-sugar pancakes, croquettes, vegetarian hamburgers, and donuts. In Japanese cuisine, it is often used as seasoning for vegetables and fish (aemono).
