Soy has a long history in Asia, where it has been cultivated for thousands of years. The grain has long been honored as a staple food, because in addition to providing nutrition, soy plants also act as nitrogen fixers, helping to repair and rejuvenate the soil they grow in. Soy was introduced to the Western world in 17th century in the form of soy sauce, a traditional fermented soy product, and cultivation of the beans began shortly thereafter. Although soy is used to make a variety of facsimile foods for vegetarians and vegans, there are numerous traditional Asian foods made from soy which are delicious and interesting to add to the dinner table.

The most famous soy product is probably soy sauce. Soy sauce actually comes in a variety of flavors and types, which are distinguished on the basis of age and flavor additions. Soy sauce is a fermented product, which is made by soaking beans in a mold starter and then adding a brine and yeast solution. The resulting mixture is set aside to ferment for a minimum of six months before being strained and bottled. Depending on how long the mixture ferments, what is added to it, and the types of cultures used, the flavor will be radically different. Many Asian specialty stores carry several varieties of soy sauce, and the wide range of tastes is well worth exploring.

Most Western consumers are familiar with soy milk, which is made by grinding dried soy beans with water and straining them. The resulting liquid is known as soy milk, and can be flavored to taste or consumed plain. Soy milk is welcomed by the lactose intolerant, because it is an excellent milk alternative. A popular soy milk derivative, tofu, is also well known among Western consumers. Tofu is made by curdling soy milk with warm water and enzymes, then straining and pressing the resulting curds.

Some consumers are also acquainted with tempeh, a soy product which orginates in Indonesia. Tempeh is made with whole soybeans, which are cooked, cracked, and fermented with a special tempeh starter. Fresh tempeh often has a white slightly fuzzy caul as a result of the fermentation process: this is perfectly edible and in fact quite delicious. Tempeh itself has a slightly sour, slightly beany flavor which is delicious in stir fries as well as grilled, steamed, baked, or boiled. Some consumers who have difficulty digesting soy have an easier time with tempeh, because the fermentation makes it easier to digest.

Another common Asian soy ingredient is edamame, which is made from very young soybeans. The beans are picked while they are still tender and flavorful. In areas where soy is cultivated, fresh edamame is available: in other regions, a frozen version from parbroiled beans is obtainable. Edamame are delicious plain, although they are also added to salads, soups, stir fries, and sweets. The flavor is fresh and spring like, making edamame a popular summer food in many parts of Asia.