日本栽培大豆较早,食用大豆的历史也较长,大豆食品的种类很多。以大豆为原料加工的食品有豆油、豆腐、豆酱、纳豆、煮豆等,已是日本人饮食不可缺少的食品,按人口计算平均每人每年直接用于食品的大豆为10公斤。 日本大豆的消费量,1961年为150万吨到现在扩大了三倍,达到450—500万吨;主要 Soybean cultivation in Japan earlier, the history of eating soybeans is also longer, many types of soy foods. Soybean as raw material processed foods are soybean oil, tofu, bean paste, natto, boiled beans, etc., is an indispensable food for Japanese diet, according to the population average per person per year directly for food 10 kg of soybeans. Japan’s consumption of soybeans, from 1.5 million tons in 1961, has now tripled to 4.5-5 million tons now; mainly