Soya sauce factory, China, Asia

Soy bean field, Hudson, Illinois, Midwest, United States of America (U.S.A.), North America

Soybean fields, Hudson, Illinois, Mid-West, United States of America, North America

Soybeans

Cambodia w farmer holding soya beans, ready for planting. Toul village, kampong cham

Cambodia the won family cleaning their soy bean patch

Soy beans of genetically modified seeds, Paraguay, South America

Top view asian food with soya

Bean curd sheet production, Mekong Delta, Vietnam, Asia

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

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

View of irrigation system for soy beans with sunset in the background, Texas

Red Combine harvesting soy beans with clear blue sky in the background in MD

Soy bean field in Midwest

Close-up of a combine loading soy beans into the truck, Midwest, USA

Soy bean fields, Argentina

For sale sign on farmland - soy bean field & blue sky in the background, Gaithersburg, MD

Close-up of combine loading soy beans into the truck, Midwest, USA

Irrigation system for soy beans in Midwest , USA

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.

Rows of soy beans in field

Rows of soy beans in field

Rows of soy beans in field

Rows of soy beans in field

Wooden fence along soy bean field