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Woman eating cantonese style roasted duck in Asia Gallery Restaurant in The Westin Palace Hotel, Madrid
Sashimi Salad made of Bluefin Tuna, Organic Irish Salmon, Wahoo and Hamachi with cucumber, tomatoes and red onion on a bed of turned carrots, lightly dressed with a sesame soy vinaigrette and masago, Restaurant Pierre's, Islamorada, Florida Keys, Florida
Soy, Corn, Cotton and Coffee irrigated plantations in the western state of Bahia, Brazil, South America
Bowl of healthy salad in female hands from above and green detox smoothie in a bottle on wooden background, top view. Woman eating tasty vegan meal, raw food diet and clean eating concept, copy space
Bowl with plain soba noodles on dark black stone background from above, noodles for cooking Chinese Thai or Japanese dish with soy sauce
Bowl with Asian chicken stir fry soba noodles with vegetables on dark black stone background from above, Chinese Thai or Japanese noodles dish with soy sauce. Space for text
Bowl with plain soba noodles on dark black stone background from above, noodles for cooking Chinese Thai or Japanese dish with soy sauce, space for text
Bowl with Asian chicken stir fry soba noodles with vegetables on dark black stone background from above, Chinese Thai or Japanese noodles dish with soy sauce
Green healthy salad with spinach, brussels sprouts, avocado in bowl, green detox smoothie in a bottle on gray stone background, top view. Raw food diet and clean eating, vegan healthy meal, copy space
Asia style ramen soup with udon noodle, beef, shiitake, pak choi cabbage and carrots on black background
Landscape, soybean field, sunrise, spring, Grossheubach, Lower Main, Spessart, Bavaria, Germany, Europe
Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
Man scouts a mature harvest-ready soybean field with a shelter belt in the background, near Lorette, Manitoba
Man looks out over a mature harvest ready soybean field with aspen trees in the background, near Lorette, Manitoba
China, Jiangsu, Nanjing, Road-side bakery shop baker cutting strips of dough that will be twisted and deep-fried in a wok to ptoduce Yu Tiao a popular breakfast bread usually eaten with warm soyamilk or porridge or Xi Fan Bundles of Yu Tiao in baskets ready for sale.
High angle close up of plate of Sushi and bowl of Soy Sauce on a table in Japanese restaurant, Kyushu, Japan