Soy is the functional food of Asian cuisine, one of the highest nutritional members of the legumes family. Growing in a 1.5-2 meters tall broad-leaved, partially hull plant, soy has a more rounded shape and a color ranging from yellow to brown when compared to dried beans or barbunya.

With its yellowish color and granular structure, soy is generally consumed directly in the kitchen but is the main ingredient of many side foods from flour to milk, soya is among the most consumed foods in the world with its wide usage area. Nutritional values ​​and versatile use of food, especially in recent years, rising in popularity, food, an important place in the kitchens of almost all cultures except Africa. Particularly known for its versatile use in the Far East food culture and spread throughout the world from Asian cuisines, the flavor makes its name as a source of quality protein.