“Okara” is the lees by-product of the tofu production process that remains when soy milk is made. Okara, known by various other names such as “Yukibana”, “U-no-hana” and “Kirazu”, has been a feature of the Japanese dinner table since ancient times.
”Yukibana” is derived from the Chinese word for “Snow-flower” (Xuehua). The name “U-no-hana” is taken from the Deutzia plant because the whiteness of okara is similar to that of the Deutzia flower that blooms in the early summer. “Kirazu” is taken from the Japanese terms which literally means “No cutting”, since knives are not necessary when preparing okara.

Nutritional value of okara

Although okara is the lees by-product of soy milk production, it is attracting significant attention among health foods due to its high dietary fiber and calcium content, and abundance in protein, carbohydrates and potassium.

Above all, the most significant attribute is the high dietary fiber content. 100g of okara contains 11.5g of fiber, about twice that of “gobo” (burdock root). The dietary fiber in okara is cellulose which is not water soluble. This cellulose fiber aids the workings of the intestinal tract helping to relieve constipation and clear residual matter, which can in turn assist in the prevention of intestinal cancer.

Moreover, okara retains a high proportion of the calcium in soybeans and about 40% of boiled soybean protein. Okara is also rich in carbohydrate and potassium levels. This soybean carbohydrate also contributes greatly to intestinal health. The abundant oligosaccharides contained in soybean carbohydrates nourish the friendly bacteria in the gut.

However, the greatest appeal of okara is its low cost and low calorie count. Recently, okara has come to be used as an ingredient in cookies, cakes, and other confectionery, as well as in traditional side dishes. Its low calorie profile makes it an ideal diet food.

Regarding the Tables of Food Composition

Two types of okara (traditional production/new production) are represented in the Tables of Food Composition. “Okara” is a by-product of the soy milk production process, created when the raw soy bean soup “go” is strained. It is highly water retentive and difficult to strain, and with traditional production techniques, okara retains about 80-83% water.
In recent years, developments in soy milk separation equipment have progressed. Production processes using the “screw-press” and “rotating drum” methods are now widely used, and the water content of okara can now be brought down to about 76%. “New production” refers to okara made using these new methods. The above table shows the composition of “New production” okara.