What are some kinds of beans do the people in Japan eat?
The Japanese eat a variety of beans, but the most common ones are:
Soybeans:
* Edamame: Steamed, boiled, or roasted soybeans are a popular snack and side dish.
* Tofu: Made from soybeans, it's a versatile ingredient used in countless dishes.
* Natto: Fermented soybeans with a strong aroma and sticky texture, often eaten with rice.
* Miso: Fermented soybean paste used in soups, stews, and marinades.
* Soy sauce: Made from fermented soybeans, wheat, salt, and water.
Other beans:
* Azuki beans: Small red beans used in sweets like "anko" (red bean paste) and "wagashi" (traditional Japanese sweets).
* Kidney beans: Sometimes used in stews and salads.
* Black beans: Sometimes used in stews and salads.
* Pinto beans: Sometimes used in stews and salads.
* Green beans: Popular vegetable, often served steamed or stir-fried.
It's important to note that the Japanese diet is largely based on rice, noodles, and vegetables. Beans are used in smaller quantities and are often considered more of a special ingredient or used in traditional dishes.
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