okara

From Japanese 御(お)殻(から) (okara).

• IPA^(key): /əʊˈkɑːɹə/

• Audio (US):

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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.

• okara (food) on Wikipedia.Wikipedia

okara m (uncountable)

1. okara (a food made from soybean pulp)