Use of United States Soybeans in Japan

Contents: Introduction --- Problems of Japanese Food Processors in Using United States Soybeans (Food Production Problems – Foreign Material, Broken and Dark-Colored Soybeans in Exports) --- Analysis of the Problems --- Research Proposals --- Miso (Processing – Uses – Production – Composition) --- Tofu and Its Modifications (Processing Fresh Tofu – Processing Frozen Tofu – Aburage) --- Natto --- Hamanatto --- Kinako --- New Products Research (Soybean "Milk" – Fermented Cheese – Soybean Flour and Isolated Protein for Foods – Isolated Soybean Protein) --- Acknowledgments.