Soybean

Tom wondered why soybean prices were dropping.

I could eat some beef noodle soup, or some reheated rice with soybean paste like that, no problem.

Genetically modified soybean oil may not be as healthy as you think, research suggests.

Tofu and tempeh are both soybean products.

But the Japanese also relish pizzas topped with corn or squid, hamburgers smothered in mayonnaise and wasabi, or chowder brimming with tofu — that is to say, fermented soybean curd.

Genetically modified foods have been controversial ever since they were introduced. But a new variety of GM soybean nearing commercialization promises to deliver health benefits that could change how people think about agricultural biotechnology.

Athletes' use of herbal supplements has skyrocketed in the past two decades. At the top of the list of popular herbs are echinacea and ginseng, whereas garlic, St. John's wort, soybean, ephedra and others are also surging in popularity or have been historically prevalent.

During the Goguryeo kingdom (37 B.C. to A.D. 668), the Maek people in the northern Korean Peninsula ate maekjeok, a dish of grilled pork marinated in doenjang, a fermented soybean paste. Years later, maekjeok evolved into neobiani, a dish of broad, thin slices of beef tenderized and grilled over flames. A feature of royal court cuisine during the Joseon dynasty (1392 to 1910), neobiani is considered a predecessor to today’s beloved bulgogi.

It’s been nearly four years since China put tariffs on American-grown soybeans during a tit-for-tat trade war with then-President Donald Trump – and they remain in place despite the change in administrations.