»Okara« is the term for the product left over from the pressing process in the production of soy milk and tofu. Every kilogram of tofu results in a kilogram of okara, which contains valuable nutrients and is perfectly suited for human consumption. All too often, however, okara is still treated as waste.
With the right preparation, however, okara can satisfy even the most refined palates, as former Culinary Olympics winner Bruno Wüthrich demonstrates with his eclectic gourmet menus.
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