Wild Soya Bean (Glycine soja)

Family: Fabaceae or Leguminosae | Edibility: Edible (3/5)

UPDATE 24/4/2012: Glycine soja Siebold & Zucc. is a synonym of Glycine max subsp. soja (Siebold & Zucc.) H.Ohashi.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

rich in protein, the seeds can be eaten as they are in soups, stews etc, though they are very commonly used in the preparation of various meat substitutes. — Mature seed - cooked.; Very rich in protein, the seeds can be eaten as they are in soups, stews etc, though they are very commonly used in the preparation of various meat substitutes.; The dried seed can be ground into a flour and added to cereal flours or used for making noodles etc.; The Japanese make a powder from the roasted and ground seed, it is called 'Kinako' and has a nutty flavour and fragrance - it is used in many popular confections.

Habitat & North American Range

Lowland thickets, C. and S. Japan. (Zone 7, Zone 8, Zone 9, Zone 10)