The first Europeans in medieval China were astonished at a mysterious product. Local residents who did not know the milk were making a huge amount of cheese. How this is possible - the travelers were baffled. In fact, they caught on to the beloved eastern rod - from the ordinary product to making something completely unrecognizable. Only them could come to mind to make milk, beef and, of course, cheese from the soybeans. Why only them? We ask this question because natural soy beans are not for eating. They can not just boil and eat as beans, for example. And eastern people have the incredible passion for preparing wonderful dishes of seemingly unusable products. For example, no living creature would have eaten jellyfish except the man. And that's only thanks to the Chinese chefs.
Soybeans - the pride of the ChineseIn addition, during the preparation of soy products, the inhabitants of the mysterious land of China lost twice as much time for the preparation of dishes as they did for heat treatment. In this case, soy is a real find. It is a matter of saying that soybeans should be soaked in water for a long time before cooking. At that time, they increase their volume three times, but the substances that are found in them become less concentrated. It also produces a ferment that helps us dig the soybeans.
But the Chinese are also not satisfied with this option. They boldly mixed boiling with soaking. For this purpose they soak the soy beans with cold water, keep them in it for several hours, and then boil them on very low fire for a whole day. Then soy can now be mastered to 98-100%. It's a real miracle!
The problem is that processing so the soy is worth only when it is in large quantity. It is best to boil 80-100 kg at the same time. Such a quantity will pass to a whole Chinese village. That's why they started to make a lot of other products that can be stored for a long time.
This method of processing soybeans was known in China back in XI century BC. At the beginning of our era soy beans spread throughout Southeast Asia.
The main merits of cerealsThe main merits of the grain crops, which have been noticed by the Chinese, are the good combination of the substances necessary for man and, above all, the proteins. Even the simplest soybean can almost completely replace the meat. At the same time, the time lost for the cultivation of soybeans and the volume of the product are incomparable to the losses of cow husbandry. This is what attracted the rational eastern people to soy.So many different products are prepared from soybeansSo many different products are prepared from soybeansThe journey of soy around the world
The first Japanese historical reference for soybean dates back to 712, and at the end of the 15th century soybeans were widely spread to the territories now occupied by Indonesia, the Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and northern India.
Over time, soy has become a cornerstone of Asian food. Inventing chefs have increased the food value and the variety of Eastern cuisine. Soy dishes such as "myso", "pace", "tofu" cheese have little to do with soy beans, both in appearance and in taste. For this reason, the first Europeans who visited China and Japan during the Middle Ages (eg Marco Polo) did not mention soy as agricultural culture in their diaries.
At the end of the XVI and the beginning of the 17th century, however, their followers mentioned the widespread distribution of "special beans" in the eastern countries, from which locals received different foods. For example, the Florentine Carletti, who visited the Japanese city of Nagasaki in 1597, admirably described in his memoirs fish dishes with soy sauce.
In 1665, Spanish traveler Domingo Navatete described the tofu as "the most common food in China ..." "The Chinese get milk from the soy beans and then make it something that looks very much like cheese or cheese ... The table gets white as snow, and it's unhealthy, but it's very good with salt and herbs ... "
In 1613, Englishman John Sarris, who visited Japan, wrote in his diary: "They have a lot of cheeses and cheeses, though they do not know milk, butter and cream."
At the end of the seventeenth century, soy sauce became the subject of active trade between the East and the West, and in 1712 the Dutch physician Engelbert Kampfer, who lived in Japan from 1691 to 1692, published a book that contained a detailed description of soy beans and recipes for the preparation of soy sauce and "myso". These historic events have finally confirmed that the Western world has adopted soy as a food product.
In the 18th century, attempts were made to cultivate soybeans in Europe. The first soybean plantations were made in 1737 in the Netherlands and in 1739 not far from Paris. However, the harvested crop was used primarily for scientific purposes (description and study) rather than for the production of food products.
The first soy plantations of an industrial type were made in 1804 in the former Yugoslavia (Dubrovnik, now located on the territory of Croatia). Soybean beans were harvested there for food for humans and domestic animals.
In the United States, the first soy beans were planted in 1765 in the state of Georgia and in 1770 in the state of Pennsylvania. The vast fertile lands and favorable climate of this country predetermined the rapid spread of soybean crops in many of the US states.
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