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The story of soy begins in ancient China, where it is believed to have been first cultivated more than 3,000 years ago during the Zhou Dynasty. Alongside rice, wheat, barley, and millet, soybeans were honored as one of the legendary “Five Sacred Grains,” considered essential for sustaining life itself. By the Han Dynasty, around 200 BCE, one of soy’s most important breakthroughs emerged – tofu, sometimes described as “meat without bones.” In Buddhist monasteries – especially from the medieval period onward – tofu and other soy-based foods helped sustain monks through long hours of meditation and physical work. Soy inspired remarkable culinary innovation: • Soy sauce, first developed in China, became a powerful seasoning, adding rich umami depth to meals. • Miso in Japan and doenjang in Korea became essential fermented pastes, forming the foundation of many traditional dishes.Yet even as soy flourished across East Asia, its journey to other parts of the world was much slower. It wasn’t until the late 19th century that soybeans began to appear in agricultural research in the United States. By the early 21st century, Brazil, Argentina, and the United States together accounted for most of the world's soybean production and exports. Yet one surprising fact is often overlooked: most soybeans are not eaten by people. Today, roughly three-quarters of the world's soy is grown to feed animal-people in factories, while only a small share becomes foods such as tofu, soy milk, and tempeh. For many scientists, this points to an important opportunity. Studies show that plant-based diets can reduce greenhouse gas emissions, require less farmland and freshwater, and lessen pressure on forests and wildlife. Perhaps that is the greatest lesson of this humble bean.
