Do you eat roasted salted soybeans?

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SEEING-TO-BELIEVE

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i personally really like it. even tho i don't know if i should buy this product for some reason..
it is tasty and has a lot of protein....
i don't know why it is expensive..

do you have it in many shops where you live?

in israel they are not easy to find.....

what is your experience

i like the green ones by the way..
 
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I like them, but it's been years since I had them
I haven't found them here. All soy seems to go to oil and cattle food
 
We have Wasabi coated nuts here, I've always assumed they were soy but honestly don't know.
Although I like them when they are spicy. Only sometimes they are not spicy enough - don't know why there should be a difference. It is disappointing to get the bland ones. Other than the first couple of times I can't say I buy them anymore.
 
i don't like wasabi
i find the roasted soy to have a significant taste. especially after you have chewed them well
 
Do you mean edamame? They are good in lots of ways. The taste is nutty like to me.

We like to get the wasabi coated dried peas, though some can be kind of pungent for sure.
 
roasted soybeans
 

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Roasted salted soybeans are delicious and packed with protein but they can sometimes be on the pricier side. As for availability, in my area, they’re usually found at health food stores or specialty grocery stores but not every shop carries them. I’ve noticed that the green ones (like you mentioned) have a nice flavor and crunch definitely my favorite too!
 
This reminded me of a snack I used to make frequently - Spicy Soybeans - which started out with simply dry soybeans. They are dry roasted in a heavy sauté pan or CI skillet, for 10 to 12 minutes, until they are well browned, then dumped into a bowl, and stirred with Chinese seasonings - for 1½ c roasted beans, 1/4 c dark soy sauce, 1 tb Chenkiang vinegar, 2/3 c water, 2 tsp sugar, 2 large scallions (or some garlic chives - something I have a lot more of), sliced, 3 cloves minced garlic, 2 tsp minced ginger, 1 tsp dark sesame oil, and 1-2 tsp hot oil, or 1 tb nam prik pao, if desired. The hot beans sizzle, and suck up much of the liquid, but older beans often remained hard, and I'd have to microwave them, to finish the cooking. At one point, I started using the roasted soybean snacks, which were fairly cheap in the Amish market, back then (plus, they had them unsalted, which was good, since I was adding salt), and heat them, then mix them with the seasonings. At one point, however, when "edamame" got so popular, any of these things got outrageously expensive, and I stopped buying them. I'll have to get back to making them from scratch, using the dried soy, as they are a good snack (unless someone is on a low salt diet!).
 
Just the thought of those things made me have to have some!

I actually made a double recipe - something I usually do - so I used 3 c of dry soybeans, and while making these, something happened that I forgot to mention, when telling how I make them: at about 12 or 13 minutes, the beans started popping - just enough to split the skins, making it easier for the seasonings to absorb into the beans. Funny how you forget something simple like this, until doing it again, and it starts happening. It wasn't until after about 17 minutes, that most of the beans had popped, and they were ready to add to the seasonings. They were still a little hard, but I just set the Instant Pot on 1 minute Manual, then let pressure release naturally, and the beans were just crunchy enough, and absorbed just about all of the liquid.
Raw soybeans, for the spicy soybeans. by pepperhead212, on Flickr

Soybeans, dry roasted over a medium flame for about 12 minutes, not showing much change. by pepperhead212, on Flickr

Here they are just about finished roasting, and you can see how most of the beans are split
The soybeans, after cooking about 17 minutes, darkening a little, but mainly they're popping, which makes it easier to absorb the liquid. by pepperhead212, on Flickr

While roasting the beans, and tossing them in the pan occasionally, I got the seasonings ready to dump them into.
All of the ingredients for the spicy soybeans, mixed in the Instant Pot, to give them a brief cook in, since they are a little old. by pepperhead212, on Flickr

The finished spicy soybeans, with just one minute set on Manual, made up for the slightly older beans. by pepperhead212, on Flickr
 
Back in the 1970s, I often got these. They were cheaper than nuts and seemed healthy. I wasn't crazy about them, but they made a decent snack for mindlessly munching on. They were more moreish than they were good.
 
Top Producing Countries
Market% of Global ProductionTotal Production (2023/2024, Metric Tons)
Brazil39%153 Million
United States29%113.27 Million
Argentina12%48.21 Million
China5%20.84 Million
These are the top producers (according to the USDA) but which ones roast the most? Don't know.
 
I do not eat any soy products, with the exception of soy sauce. Soy beans contain plant estrogen, and I prefer to stay a baritone.

And if this disappears again, the prudes in this forum will have driven away another member! Power corrupts, and absolute power corrupts absolutely.
 
Absolutely. Love them. I also love roasted chick peas.

My favorite, however, is shelled edamame. Lightly salted, I can sit and eat those things like candy.

Edit: I should probably mention that when I say "shelled edamame", I'm talking about just steamed/cooked and out of the pod (unroasted).
 
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