okara

See also: okāra

English

okara from homemade soymilk

Etymology

From Japanese 御(お)殻(から) (okara).

Pronunciation

• IPA^(key): /əʊˈkɑːɹə/

• Audio (US):

  (file)

Noun

okara (uncountable)

1. A food made from soybean pulp; a by-product of soy milk production.
   • 1989 November, Drew DeSilver, Jan Gahala, “What is that stuff?”, in Vegetarian Times, →ISSN, page 44:

     Okara adds texture to soups, stews, casseroles, savory pancakes and baked goods, or it can be made into beanburgers.

   • 1998, Vincent E. A. Rinaldi, Utilization of Okara to Produce Extruded Cereal Products:

     Okara is the residue or soy pulp that remains after the production of soymilk and tofu. Although typically considered a waste product in the U.S., okara has been shown to have many promising attributes.

   • 2004, Colin W. Wrigley, Encyclopedia of grain science:

     The dietary fiber content of okara is greater than 50%, so its energy content is only half that of wheat flour. Okara alone has some antinutritional qualities; however, fermented okara may have definite dietary advantages.

Translations

food made from soybean pulp

• Chinese:

  Mandarin: 雪花菜 (xuěhuācài), 豆腐渣 (zh) (dòufuzhā)

• Dutch: sojapulp f
• Finnish: okara (fi)
• Galician: okara (gl) f
• German: Okara (de)
• Hungarian: okara
• Japanese: おから (ja) (okara), 卯の花 (u no hana)
• Portuguese: okara m
• Russian: ока́ра (ru) f (okára)

Further reading

• okara (food) on Wikipedia.Wikipedia

Portuguese

Noun

okara m (uncountable)

1. okara (a food made from soybean pulp)