East Asian Beans

Click anywhere on the map or scroll down to explore regional bean dishes.

Cookbooks

(AT) Andrea Nguyen: Asian Tofu
(TBT) Shurtleff & Aoyagi: The Book of Tofu
(MTN) Shockey & Shockey: Miso, Tempeh, Natto & Other Tasty Ferments

China

(CTC) Chan & Chan: China: The Cookbook

(EGR) Dunlop: Every Grain of Rice

(CVC) Lin: Florence Lin's Chinese Vegetarian Cookbook

(AUH) Phillips: All Under Heaven: Recipes from the 35 Cuisines of China
Jianbing (mung bean flour) (🔗1)

Dou jiang (🔗1)

View this post on Instagram

A post shared by beancentric (@beancentric)
韭菜銀芽 Jiu cai yin ya (beansprouts with Chinese chives) (EGR, 🔗1)

Buddhist Vegetarian

(VCCS) Lee Hwa Lin: Vegetarian Cooking Chinese Style
素蚂蚁上树 Vegetables over vermicelli (CTC)
南乳清斋 Vegetables with red bean curd (CTC)
雪菜毛豆炒豆乾 / 雪菜毛豆 Soybeans with tofu and preserved mustard greens (fresh soybeans) (CTC, 🔗1)
白璧青云 Asparagus and tofu (CTC)
Crispy taro roll (CTC)
香辣四季豆 Beans in fragrant sauce (CTC)
黄焖豆腐 Tofu in brown sauce (VCCS)
溜腐皮 Braised tofu sheets (VCCS, CTC)
炒豆腐脑 Mashed tofu stew (VCCS)
梅菜素扣肉 Preserved mustard hearts with tofu (CTC)
Vegetarian fish (tofu pockets, tofu skin) (VCCS)
Vegetarian chicken (tofu skin) (VCCS)
Vegetarian ham (tofu skin) (VCCS)
Vegetarian stock (soy sprouts) (VCCS)
Flower platter (includes vegetarian ham, carved vegetables) (VCCS)
Butterfly platter (includes vegetarian ham, carved vegetables) (VCCS)
Phoenix platter (VCCS)
Creamed cabbage rolls (dried pressed tofu strips) (VCCS)
As-you-wish bean curd rolls (soft tofu) (VCCS)
Vegetarian honey ham (VCCS)
Lotus blossom bean curd (VCCS)
Vegetarian snack platter (various adzuki, soy) (VCCS)
Vegetarian goose (tofu skin) (VCCS)
Flowers in bloom (tofu pocket, tofu skin) (VCCS)
Walnut-sesame crisps (tofu skin) (VCCS)
Fried vegetarian eel (tofu pockets) (VCCS)
Vegetables with crispy rice (pressed tofu) (VCCS)
Five-flavor whole fish (tofu pockets, tofu skin) (VCCS)
Cashew chicken in whole cantaloupe (vegetarian chicken) (VCCS)
Vegetarian chicken with celery (VCCS)
Enoki with bean curd sheet (VCCS)
Vegetable rolls (pea greens, mung bean noodles) (VCCS)
Vegetarian eel in sauce (mung sprouts, fresh soybeans) (VCCS)
Bean curd skin with bamboo shoots (fresh soybeans, tofu skin) (VCCS)
Braised vegetarian partridge (tofu skin) (VCCS)
Stuffed bean curd sheets (VCCS)
Carp in bean paste (vegetarian fish) (VCCS)
Loquat bean curd (VCCS)
Lion's head with greens (firm tofu) (VCCS)
Eel stewed with black dates (tofu pockets, tofu skin) (VCCS)
Fish slice soup (mung bean sheet) (VCCS)
Stuffed bitter melon soup (tofu pocket) (VCCS)
Bean curd and spinach soup (VCCS)
Fish chafing dish (vegetarian fish) (VCCS)
Four-color shao mai (pressed tofu, fresh soybeans) (VCCS)
Eight-treasure taro paste (mung bean paste) (VCCS)
Crystal balls (adzuki paste) (VCCS)
Peas royale (peas, sweet potato, whipped cream dessert) (VCCS)
Red bean crêpes (VCCS)

Hakka

(THC) Anusasananan: The Hakka Cookbook
东江豆腐煲 Hakka-style tofu casserole (CTC, 🔗1, 🔗1)
Kejia banzong (Hakka tamales) (AUH, 🔗1)
酿豆腐 Niang doufu (braised stuffed bean curd) (AUH, THC, 🔗1)
Jiucaihua chao doufugan (garlic chive flowers with pressed tofu) (AUH, 🔗1)
Stir-fried snow peas and tofu (THC, 🔗1)
Braised fried tofu with pork (THC, 🔗1)
Braised tofu and vegetable clay pot (THC, 🔗1)
Fah's stuffed tofu triangles (THC, 🔗1)
Singapore stuffed vegetable and tofu soup (THC, 🔗1)
Soft tofu in sweet rice wine sauce (THC, 🔗1)
Stir-fried tofu and pork hash (THC, 🔗1)
Stuffed tofu soup (THC, 🔗1)

Anhui

八公山臭豆腐 Four seasons tofu (🔗1)
Hairy tofu (🔗1)
八公山豆腐 Bagongshan tofu (CTC, 🔗1)
香椿拌豆腐 Tofu with salted toona shoots (CTC, 🔗1)
朱洪武豆腐 Zhu hongwu tofu (CTC, 🔗1)
Li doufu (AUH)
Ji xi chao fen si (sweet potato noodles with tofu) (LFR, 🔗1)

Beijing

凉粉 Bean jelly (🔗1 🔗2)
凉糕 Bean paste cake (Liang gao) (🔗1)
豆馅烧饼 Cake with bean paste filling (Wang: Xi'an Famous Foods, 🔗1)
栗子糕 Chestnut cake with bean paste (🔗1 🔗2)
腐竹 Dried soy milk cream in tight rolls (🔗1)
豆汁 Douzhi (fermented mung bean juice) (🔗1)
芸豆卷 Kidney bean roll (🔗1)
麻豆腐 Ma doufu (🔗1)

绿豆糕 Mung bean cake (🔗1)
盆糕 Red and white kidney bean cake with jujube (🔗1)
花糕 Rice cake with bean paste (🔗1)
凉拌豆腐皮 Shredded tofu skin salad (🔗1)
豆面糕 Soybean flour cake (🔗1 🔗2)
豆腐脑 / 豆腐花 Tofu pudding (🔗1)
冬菇烩豆腐 Tofu and mushrooms (CTC, 🔗1)
豌豆黄 Split pea pudding (CTC, 🔗1)
豆沙锅饼 Pancakes stuffed with red bean paste (CTC, 🔗1)
Liangban dougan baicixin (napa cabbage with pressed bean curd) (AUH)

Fujian

薄饼/润饼 Popiah (🔗1)
三角豆腐饺 Tofu dumplings (CTC, 🔗1)
宁化豆腐丸 Ninghua tofu balls (CTC, 🔗1)

Guangdong

腐乳 Fermented tofu (🔗1)
Tofu skin (🔗1)
椒絲腐乳通菜 Water spinach with fermented tofu (AUH, 🔗1)
豆豉 Fermented black beans (🔗1)
拆鱼豆腐羹 Fish and tofu soup (CTC, 🔗1)
斋鹅 Vegetarian goose (AUH, 🔗1)
豆腐花 Tofu flower pudding (CTC, 🔗1)
綠豆沙 / 绿豆沙 Mung bean soup (CTC, 🔗1)
红豆沙 Red bean soup (CTC, 🔗1)
蒜蓉豆豉酱 Black bean sauce
Bitter melon with black bean paste (CTC, 🔗1)
十锦肉 Shunde mixed salad (bean thread noodles/mung bean sprouts) (CTC, 🔗1)
炒豆苗 Stir-fried pea shoots (CTC, 🔗1)
锅塌豆腐 Deep-fried tofu (CTC, 🔗1)
椒盐豆腐 Tofu with spiced salt (CTC, 🔗1)
Pipa tofu (EGR, 🔗1)
Chao bo cai (spinach with fermented tofu) (EGR)
粉丝虾米蒸水蛋 Steamed eggs with dried shrimp and vermicelli (mung bean noodles) (CTC, 🔗1)
炒桂花翅 Vermicelli with eggs (mung bean noodles) (CTC)

Guangxi

Zhuangjia niang doufu (stuffed bean curd balls) (AUH)

Guizhou

恋爱豆腐果 Lovers tofu (🔗1)
Stir-fried Qingyan tofu
豆腐圆子 Stuffed tofu balls (🔗1)
貴州涼粉 Guizhou liangfen (spicy mung bean jelly shreds) (AUH, 🔗1)
Jin'gou gua yupai (gold hooks hanging on jade plaques) (soy sprouts, tofu) (AUH, 🔗1)
Xiang la dou fu gan (tofu with black bean) (EGR, 🔗1)

Hebei

总督豆腐 Viceroy tofu (CTC, 🔗1)

Huaiyang

大煮干丝 Dazhu gansi (🔗1)

Hubei

三鲜豆皮 Three-delicacy fried bean curd sheet (mung bean starch) (🔗1)
Songhua pidan doufu (bean curd with pine flower preserved eggs) (AUH, 🔗1)

Hunan

(RCC) Fuchsia Dunlop: Revolutionary Chinese Cookbook
长沙臭豆腐 Changsha-style stinky tofu (🔗1)
湘潭包子豆腐 Xiangtan-style tofu (CTC, 🔗1)
家常豆腐 Home-style tofu (RCC, 🔗1)
焦溜豆腐丸 Deep-fried tofu balls in sauce (CTC, 🔗1)
Gua liang fen (RCC, 🔗1) (mung bean starch sheets)
Peng jia dou fu (RCC, AUH, 🔗1)
Qin cai chao xiang gan (smoked tofu with celery) (RCC, 🔗1)
Zheng xiang gan zi (smoked bean curd steamed with black beans and chiles) (RCC)
Zhang gu ying you dou fu (red-braised bean curd puffs) (RCC, 🔗1)
Zha guo dou fu (clay pot bean curd) (RCC, 🔗1)
Ma po to fu (RCC, 🔗1)
Jiu cai can dou (stir fried fava beans with chinese chives) (RCC)
Kou qie zi (eggplant with winter sacrifice beans and salted greens) (RCC)
Pao cai zhu can dou (fava beans with pickled mustard greens) (RCC, 🔗1)
Suan cai dou hua tang ("flower" bean curd with preserved mustard greens) (RCC, EGR)
Lü dou zhou (mung bean and rice porridge) (RCC)
Duchi chao lusin (black bean asparagus) (AUH)
Labazhou (winter congee with eight treasures) (adzuki) (AUH, 🔗1)
Jiu cai chao xiang gan (Chinese chives with smoked tofu) (EGR, 🔗1)

Jiangsu

Gaochun stinky tofu
文思豆腐羹 Wensi tofu soup (CTC, 🔗1)
蟹粉豆腐 Tofu with crab meat and crab roe (CTC, 🔗1)
烫干丝 Yangzhou tofu salad (CTC, 🔗1)
Shao suhuangque (braised vegetarian finches) (AUH, 🔗1)
Su zhou dou hua (breakfast tofu) (EGR, 🔗1)

Jiangxi

Huo doufu (lively bean curd) (AUH)

Shaanxi

辣子豆腐 Tofu in fragrant sauce (CTC, 🔗1)
白起豆腐 Baiqi tofu (CTC, 🔗1)

Shandong

锅塌豆腐 Braised tofu (CTC, AUH, 🔗1 🔗2)

炸豆腐丸子 Deep-fried tofu balls (CTC, 🔗1)
炒豆腐泥 Tofu mash (CTC, 🔗1)

Shanghai & Jiangnan

(LFR) Dunlop: Land of Fish and Rice: Recipes from the Culinary Heart of China
(MS) Liu: My Shanghai
Pickled soybeans (CTC, LFR)
马兰香干 Kalimeris/Indian aster and tofu salad (CTC, MS, 🔗1)
素蟹黃豆腐 Vegetarian “crab meat” with tofu (CTC, 🔗1)
鸡汁百页包 Tofu roll in chicken broth (CTC, 🔗1)
Braised shitake and tofu (MS)
Chilled thousand year-egg with tofu (MS, 🔗1)
Bao (with tofu filling) (MS, LFR)
Mung bean soup with lily bulb (MS, 🔗1)
豆南瓜饼 Pumpkin rice cakes with red bean filling (MS, 🔗1)
青团 Qing tuan with red bean paste filling (MS, 🔗1)
Scallion-braised fava beans (MS, LFR)
Shepherd's purse and tofu soup (MS, 🔗1)
Snow Vegetable, Edamame, and Tofu Skin (MS)
Soy Milk (sweet and savory) (MS, LFR)
Stir-fried pea shoots (MS)
Vegetarian goose / “duck” tofu Rolls (MS, AUH, LFR)

Winter melon and edamame (MS, 🔗1)
Congkao fayadou (sprouted fava beans) (AUH, 🔗1)
Dou ban su (mashed fava with snow vegetable) (LFR) (EGR, 🔗1)
Tang gan si (scalded tofu slivers) (LFR)
Ji huo zhu gan si (boiled tofu slivers in chicken stock) (LFR, 🔗1)
Xiang jian dou fu (LFR, 🔗1)
Xian rou bai ye tang cai (tofu ribbons) (LFR, 🔗1)
Jia chang xiao chao huang (tofu with pickles) (LFR, 🔗1)
Hang zhou dou hua (LFR, 🔗1)
Xue cai mao dou (green soybeans) (LFR, 🔗1)
Chang gua dou ban geng (gourd and fava soup) (LFR, 🔗1)
Wen si dou fu geng (LFR, 🔗1)
Ba bao fan (eight treasure rice with red bean paste) (LFR, 🔗1)
Dou ban xue cai tang (fava bean and snow vegetable soup) (EGR, 🔗1)

Sichuan

(TFS) Dunlop: The Food of Sichuan
Huoshui douhua (homemade flower tofu) (TFS, 🔗1)
虎皮虾包 Shrimp egg rolls in tofu sheets (CTC, 🔗1)
宫保豆腐 Gongbao tofu (CTC)
麻婆豆腐 Mapo tofu (CTC, AUH, EGR, TFS)
Sichuan style stinky tofu
Sichuan liangmian (mung sprouts, tofu) (AUH)
Doufu yuanzi tang (bean curd quenelle soup) (AUH)
Xing zhang dou fu (bear's paw tofu) (EGR) (TFS)
Suan tai chao xiang gan (tofu with garlic stems)(EGR)
Suanla douhua (sour and hot silken tofu) (EGR) (TFS)
Suanla douhua tang (hot and sour tofu soup) (TFS)
Ya cai chao can dou (fava with preserved mustard greens) (EGR)
Xiang cun nan gua (steamed squash with black bean sauce) (EGR)
Pa wan dou tang (yellow split pea soup) (EGR, TFS)

Shi liang mian (cold noodles with bean sprouts) (EGR)
Chun juan (fresh spring rolls with bean sprouts) (EGR)
Yanshui qingdou (green soybeans in stock) (TFS)
Chuanbei liangfen (North Sichuan cool starch jelly) (TFS)
Liangban doufugan (firm tofu with celery and peanuts) (TFS)
Yousu huaren (fragrant deep-fried peanuts) (TFS)
Guaiwei huaren (strange flavor peanuts) (TFS)
家常豆腐 Jiachang doufu (home-style tofu) (TFS)

Jiang shao dou fu (tofu with ground meat) (TFS)
Emei doufu nao (Mount emei spicy silken tofu) (TFS)
Xiba doufu (TFS)
Huiguo hudou (mashed fava beans with scallion) (TFS)
Jingou qingdou (green soy beans with shrimp) (TFS)
Mayi shangshu (bean-thread noodles, pork, "ants climbing a tree") (TFS)
Doufu tang (tofu soup) (TFS)
Babao helmi zhou (black rice porridge, mung, adzuki) (TFS)
Douhua mian (spicy noodles, silken tofu) (TFS)
Suanla fen (sour and hot sweet potato noodles, mung sprouts)
Douya baozi (steamed buns with beansprout stuffing)(TFS)
San dapao (glutinous rice balls, toasted soy flour, sugar syrup) (TFS)
Zhenzhu yuanzi (pearly rice balls, adzuki paste) (TFS)
Ludou sha (iced mung bean soup) (TFS)

Teochew

水晶包 Crystal balls (mung/adzuki filling)

Yunnan

Lufu (🔗1)

Zhejiang

Yan du xian (soup with bamboo, pork, tofu skin) (CTC)
Qing jiao dou fu gan (tofu with bell peppers) (EGR)
Xue cai mao dou (EGR) (soybeans with snow vegetable)
Nan ru xian cai (amaranth with fermented tofu) (EGR)
Qing dou si gua (silk gourd with green soybeans) (EGR)

Japan

(JTC) Hachisu: Japan: The Cookbook
(JFF) Hachisu: Japanese Farm Food
(KCJ) Andoh: Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
(TBM) Shurtleff & Aoyagi: The Book of Miso
(JCSA) Tsuji: Japanese Cooking: A Simple Art
(TJK) Shimbo: The Japanese Kitchen
Just Hungry

Tofu

Homemade tofu (JTC, AT, JFF, KJC, TJK)
Tofu dengaku (JCSA)

Age-dofu hakusai-ni (cabbage and deep fried tofu) (JCSA)
Kori-dufu age-ni (fried and simmered freeze-dried tofu) (JCSA)
Fukuro (JCSA, KJC)
Oden (fish cake stew including fried tofu) (JCSA)
Agedashi tofu (JCSA) (JTC x3)
Kani-dofu iridashi (crab and tofu balls in broth) (JCSA)
Yudofu (JCSA)
Ganmodoki (tofu and vegetable croquettes) (JFF)
Kitsune udon (fried tofu) (JCSA)
Kitsune soba (fried thin tofu) (TJK)
Nori-maki (JCSA)
Yakidofu (JCSA)
Kaminari-jiru (soup with tofu) (JCSA)
White dressing (tofu) (JCSA)
Carrot with smashed tofu and sesame (JTC)
Green beans with smashed tofu and sesame (JTC)
Carrot with smashed tofu and walnuts (JTC)
Spinach and enoki with smashed tofu (JTC)
Fiddlehead ferns with smashed tofu and walnuts (JTC)
Kabocha with smashed tofu (JTC)
Tofu flavored six ways (JTC)
Kenchin tofu-stuffed napa cabbage (JTC)
Tofu-stuffed cabbage rolls (JTC)
Deep-fried tofu pouch soup (JTC)
Sweet potato country soup (with tofu and tofu pouches) (JTC)
Grilled tofu pouches with ginger and scallions (JFF)
Inarizushi (stuffed tofu pouches) (JFF, JTC, TJK)
Kenchinjiru (with tofu) (JTC)
Cold prevention soup (with tofu) (JTC)
Stir-fried burdock with tofu (JTC)
Stuffed kabocha (JTC)
Fried kabocha balls (with tofu) (JTC)
Koyadon (with freeze-dried tofu) (JTC)
Simmered tofu with garnishes (JFF)
Nanohana shira-ae (mustard blossoms with smashed tofu) (JFF)
Shira-ae (tofu dressing, vegetables, fruit) (TJK)
Agedashi tofu (JTC, TJK)
Agedashi tofu with grated daikon (JTC)
Dashi-simmered deep-fried ganmodoki (with tofu) (JTC)
Kenchin udon (KCJ)
Sansai soba (KCJ)
Shungiku no shira ae (chrysanthemum greens in tofu sauce) (KCJ)
Kabura mushi no gin an kaké (steamed turnip and tofu) (KCJ)
Koya-dofu no taki awasé (KJC)
Hijiki no nimono (KJC)
Shojin chawan mushi (soy milk custard) (KJC)
Shimi-dofu (frozen and dried) (KJC)
Kudaki-dofu (KJC)
Tofu-tofu tsukuné (KJC)
Atsu age, yaki-dofu (KJC)
Chikuzen ni (KJC)
Age-dashi nanban (KJC)
Sanshoku shinoda maki (KJC)
Unagi modoki (KJC)
Hiya-yakko (fresh tofu) (TJK)
Nabeyaki-dofu (tofu omelette) (TJK)
Horenso to atsuage no nibitashi (spinach, fried tofu) (TJK)

Yuba

Nama yuba (KJC)
Temple scattered-style sushi (KCJ)

Okara

Okara dressing for aemono (JCSA)
Okara potato salad (JTC)
Unohana (JTC, JFF, KJC)

Other Soy (whole, milk)

Daizu-gayu (gruel with toasted soybeans) (JCSA)
Nimame (boiled soybeans) (JCSA)
Soybean soup (JTC)
Soybean croquettes (JTC)
Soy milk and cocoa gelée (JTC)
Soy milk gratin (JTC)
Nasu no hiya-jiru (eggplant, soy milk) (KCJ)
Kuro mamé (KJC)

Edamame

Mountain yam with edamame and nori (JTC)
Edamame (JFF)
Black rice with green soybeans (KCJ)
Ni mamé (KJF)

Kinako

Abe-kawa mochi (with kinako) (JCSA)
Koban-yaki (dessert, with kinako) (JTC)
Kuzu mochi (JFF)
Kinako dango

Miso

Homemade miso (JTC, MTN, TBM)
Sendai miso (TBM)
Shinshu miso (light yellow) (TBM)
Mugi miso (barley) (TBM)
Amakachi mugi miso (mellow barley) (TBM)
Edo miso (sweet red) (TBM)
Shiro miso (sweet white) (TBM)
Hishio / Namé-mono / o-namé (TBM)
Kinzanji miso (with wheat and rice koji) (TBM)
Jaga-imo miso-ni (potatoes simmered in miso) (JCSA)
Furofuki daikon (radish with white miso sauce) (JCSA)
Miso-shiru (miso soup) (JCSA, TJK)
Kinokozukushi miso-shiru (miso soup, mushrooms) (TJK)
Ninjin miso-shiru (carrot, miso soup) (TJK)
Miso soup with potato slivers and wakame (JFF)
Shiromiso (miso dressing) (JCSA)
Akamiso (miso dressing) (JCSA)
Tama-miso (miso and egg sauce) (TJK)
Goma-ae (sesame miso dressing) (JFF)
Shira-ae (tofu miso dressing) (JFF, TBM)
Kurumi-ae (walnut miso dressing) (JFF, TJK)
Simmered daikon with miso (JTC)
Fragrant miso-simmered daikon (JTC)
Miso soup with grated carrot (JTC)
Tanuki-jiru (konnyaku, miso) (TJK)
Cabbage miso soup (JTC)
Miso soup with poached egg (JTC)
Grilled eggplant miso soup (JTC)
Fried eggplant halves with sweet miso (JFF)
Nasu no abura miso (eggplant, ginger, miso) (JFF, TJK)
Nasu no dengaku (eggplant, miso) (TJK)
Country miso soup (JTC)
Aka dashi (KCJ, TBM)
Kohaku-jiru (red and white miso soup) (KCJ)
Negi-jiru (KCJ)
Miso-stuffed steamed turnips (JTC)
Karashi-miso (miso mustard vinaigrette) (JFF)
Miso-flavored onion (JTC)
Fried miso rice balls (JTC)
Sweet miso-grilled eggplant (JTC)
Miso-pickled egg yolks (JTC)
Miso-pickled shiso buds and myoga (JTC)
Miso-pickled turnips (JTC)
Miso-pickled daikon (JTC)
Miso-pickled takuan (JTC)
Sweet miso-glazed tofu bars (JTC)
Persimmon and daikon with chestnut miso (JTC)
Young scallions and miso (JFF)
Treviso with pecan miso and sansho leaves (JFF)
Miso yaki onigiri (miso-grilled rice balls) (JFF)
Kyuri momi (cucumber) (JFF)
Karifurawa no goma-ae (cauliflower) (JFF)
Nasu no goma-ae (eggplant) (JFF)
Horenso no kurumi-ae (spinach and walnuts) (JFF)
Miso-aji natsu yasai sarada (summer salad) (JFF)
Kabocha no abura miso (JFF)
Snakku endo no abura miso (snap peas, miso) (JFF)
Amamiso-dare (sweet miso sauce) (JFF)
Miso-daré zaru soba (KCJ)
Negi nuta (KCJ)
Nama fu dengaku (KJC)
Miso oden (KJC)
Miso ramen (TJK, TBM)
Nerimiso (sweet simmered miso) (TBM)
Peanut miso (TBM)
Kanjo tekka miso (crumbly)
Yubeshi miso (miso stuffed citrus)
Fuki-no-to miso (butterbur buds and miso) (TBM)
Awasé miso (uncooked mixed miso dressing) (TBM)
Sumiso (vinegar miso dressing) (TBM)
Sumiso udon (TBM)
Karashi sumiiso (mustard vinegar miso dressing) (TBM)
Goma miso (sesame miso dressing)
Goma sumiso (sesame-vinegar miso dressing)
Kimi sumiso (egg yolk vinegar miso dressing)
Sunomono (cucumber salad with vinegar miso dressing)
Hiyashi-jiru (broiled miso in chilled soup)
Miso ozoni (miso soup with rice cakes)
Gojiru (miso soup with soybean puree)
Kabocha no miso-ni (kabocha simmered in miso)
Nasu no shigiyaki (grilled eggplant with miso) (TBM)
Furofuki daikon yuzu-miso-zoe (daikon, yuzu, miso) (TJK)

Natto

Natto (MTN)

Natto with Egg and Garlic Chives (JTC)
Sautéed onions with natto (JTC)
Natto-topped vegetable salad (JTC)
Natto soup (JTC)
Natto miso-shiru (TJK)
Grilled natto pouchs (JTC)
Natto fried rice (JFF)
Nebaneba somen (KCJ)
Natto harumaki (KJC)
Natto oyaki (KJC)

Mung bean sprouts

Stamina salad (JTC)
Cucumber and bean sprouts in sesame-vinegar (JTC)
Stir-fried vegetables with burdock (with mung bean sprouts) (JTC)
Silky bean sprouts (JTC)

Mung bean noodles

Ryokuto harusame sarada (mung bean noodle salad)

Adzuki

Anko (adzuki paste) (TJK)
Sekihan (rice with adzuki) (JCSA, JFF, TJK, JTK)
Koshi-an (pureed sweet adzuki paste) (JCSA)
Tsubushi-an (chunky sweet adzuki paste) (JCSA, KJC)
Mizu-yokan (red bean jelly) (JCSA, KJC, TJK)
Zenzai (red bean soup with mochi) (JCSA)
Dora-yaki (pancakes with red bean filling) (JCSA)
みつ豆 Mitsumame (JCSA)
Ohagi (dessert, with sweet red bean paste) (JTC)
Manju (dessert, with red bean paste) (JTC)
Yokan (JTC)
Sakamanju (steamed buns)(JFF)
Azuki no mushigashi (steamed cake) (TJK)
Goma-anko manju (dumplings) (TJK)
Ujikintoki (🔗1)

Multiple/Other

Ohagi (JCSA) (kinako, adzuki)
Stir-Fried Fava Beans (fresh) (JTC)
Eggplant and peanut soup (JTC)
Silky vegetable soup (with soybeans and tofu) (JTC)
Peanut manju (JTC)
Peanut “tofu” (JTC)
Burokkori no shira-ae (broccoli, tofu, miso)
Kabocha no surinagashi (soy milk, miso) (KCJ)
Korokké (adzuki, soy milk) (KCJ)
Tonyu, okara (KJC)
Dora yaki (KJC)
Tekka miso (miso, soybeans) (KJC, TJK)
Oage no miso-shiru (miso soup, tofu) (TJK)
Hakusai to abura-age no nimono (fried tofu, mung bean noodles, cabbage) (TJK)
Miso nikomi udon (udon, miso, fried thin tofu) (TJK, TBM)
Misoyaki udon (tofu, miso) (TBM)
Kenchin jiru (tofu, miso) (TBM)
Nanzenji no tsutssumi-dofu (sweet miso-filled tofu) (TBM)
Doténabi (miso, fried tofu) (TBM)

Kyoto

Yudofu (JTC)
Sake no saikyo misosuzuke (miso salmon) (TJK)
Tofu dengaku (TBM)
White nerimiso

Okinawa

Goya no miso champuru (miso, bitter melon, kabocha, tofu) (KJC)

Kanto

Choshi

Kanro hishio

Chubu

Takayama

Hoba miso (miso and vegetables on magnolia leaves) (TBM)

Korea

North Korea

Bindaettok (MRKC, KHC, video)

Injogogi
Injogogi bap

South Korea

(KT) Hong & Rodbard: Koreatown
(KVC) Kim: Korean Vegetarian Cooking
(KHC) Kim: Korean Home Cooking
(MRKC) Maangchi: Maangchi's Real Korean Cooking

Tofu

Dubu Jorim (tofu) (KT) (KVC) (KHC)
Sundubu jigae (KT, KVC, KHC, MRKC)

Yubu Jumeoni (tofu pouches) (KVC)
Yubu bap (KVC)
Dubu kimchi (KVC)
Dubu gangjeong (KVC)
Beoseot Jeongol (mushroom hotpot with tofu pouches)(KVC)
Kimchi jigae (KHC)
Dububuchim-yangnyeomjang (MRKC)

Mung bean sprouts

Sukjunamul-muchim (mung bean sprouts)

Soybean sprouts

Kongnamul Japchae (soybean sprouts)

Kongnamul Guk (soybean sprout soup) (MRKC)

Kongnamul muchim (KT, KVC, MRKC)

Kongnamulbap (MRKC)

Gomul / Kong-garu (soy powder)

Injeolmi

Doenjang

Homemade doenjang (MRKC)
Doenjang jigae (KT, KVC)
Gang-doenjang (MRKC)
Gamja-doenjangguk (potato doenjang soup) (MRKC)
Geundae-doenjangguk (doenjang, chard) (MRKC)
Sigeumchi-jogae-doenjangguk (spinach, clams, doenjang) (MRKC)
Myeochi doenjang-jjigae (MRKC)
Putgochu-denjang-muchim (MRKC)
Sagwa-ssamjang-ssam (MRKC)
Keil-doenjang-bokkeum (kale) (MRKC)

Other soy (milk, paste, biji)

Kongjaban (KVC, KHC)
Geomeunkong-jorim (braised black beans) (MRKC)
Kongguksu (KT, KVC)

Kongbiji Jigae (KT)

Kimchi biji jigae (KVC)

Cheonggukjang (fermented soy) (MRKC)
Gochujang (MRKC)
Cheonggukjang-jjigae (MRKC)
Jajangmyeon (KT, KVC, KHC, MRKC)
Ssamjang (KVC)
Buchu jangtteok (KVC)
Spicy soybean leaves (The Korean Kimchi Cookbook)

Adzuki

Danpatjuk (KVC)
Dongji-patjuk (MRKC)
Gyeongdang (red bean paste filling)
Danpat ice cream (KVC)
Hobak pat sirutteok (red bean layered rice cake) (KVC)
Heukimja-gyeongdan (rice cake balls)
찐빵 Jjingppang (red bean bun)

Multiple/Other

Bibimbap (mung bean sprouts, tofu) (KT, KVC, KHC, MRKC)
Bupyeong coated with gomul (roasted mung/adzuki/soy bean powder)
Patbingsu with gomul or red beans
Dubu ssamjang (KVC)
Nokdu muk (mung bean starch jelly (KHC)
Tangpyeongchae (mung bean starch, beef, vegetables) (MRKC)
Yangjangpi-japchae (mung bean starch sheets, pork, seafood, vegetables)
Samsaek kyung-dan (rice dumplings with adzuki and soybean powder toppings) (KHC)
Doenjang jigae (tofu, doenjang) (KHC)

Hong Kong

鲩鱼豆腐汤 Grass carp and tofu soup (CTC)
Soybean crisps (CTC)
冬瓜炆酿豆卜 Stuffed tofu puffs with winter melon (CTC)
椰丝红豆麻薯 Coconut and red bean mochi (CTC)
Tong sui
粉丝蟹煲 Crab and mung bean vermicelli casserole (CTC)
花生酥 Peanut crisp cookies (CTC)

Macau

Mung bean almond cookies (1)

Taiwan

(TFT) Erway: The Food of Taiwan
梅菜焖豆腐 Tofu with preserved mustard greens (CTC)
Vegetable roll (CTC) (tofu skin)
Stinky tofu
Hua sheng fen (crushed peanut powder) (TFT)
Run bing (spring roll, bean sprouts) (TFT)
Fu ru kong xin cai (water spinach, fermented tofu) (TFT)
Dou gan chao mao dou ren (dry tofu with edamame) (TFT)
Gan mei dou fu (tofu, date sauce) (TFT)

Zha cai niu rou si (beef, mustard greens, bean sprouts) (TFT)
Tian dou hua (tofu custard) (TFT)

Tibet

Kleeman & Jampa: Taste Tibet
Vegetable Thukpa (noodle soup with tofu) (TT)
Tofu with pack choi (Buddhist temple food) (TT, 🔗1)
White Laphing (mung bean starch) (TT, 🔗1)