Magazine F: No.11 BEAN

Brand: F Magazine | Status: Còn hàng

500.000₫

"Although all tofu is made from soy, each has different characteristics. Some taste plain and can be easily harmonized with other ingredients, and take on the flavors and colors of the sauce put on it. Others, on the other hand, smell pungent due to fermentation, making them the primary ingredient of a dish. Also, ways of eating tofu differ by region. Tofu is widely used in vegetarian dishes in China." - Tony Lu, Head chef of Fu He Hui

"Beans are easy to grow and rich in nutrients, so they were a savior-like crop for the impoverished to power through famines. Plentiful and delicate bean dishes made of this simple ingredient reminds me of our mothers, who did their best to cook delicious food for their children out of one bag of beans and not much else. I believe the most creative recipes are born when things are lacking." - Riad Abou Ltaif, Chef of Ferdinand

Số lượng:

Beans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Efficient to cultivate, these protein-rich crops have been farmed throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.

From its birthplace in Northeast Asia, the bean is important for everyday dishes in the Middle East and parts of South America. Relatively easy to grow and highly nutritious, this seed ingredient’s preperations up have grown exponentially over the millennia. Surprisingly, the bean has no religious, ideological, or environmental associations. Owing to this freedom, many predict that the ingredient will greatly influence the future of human food culture as an indispensable food source and promising ingredient substitution.