Okara (food)

Okara
Filtering okara from a fresh batch of homemade soymilk
Chinese name
Chinese	豆渣 / 豆腐渣
Transcriptions Standard Mandarin Hanyu Pinyin dòu zhā / dòufu zhā Gwoyeu Romatzyh dow ja / dowfu ja Wade–Giles tou4 cha1 / tou4fu cha1 IPA [tôʊ ʈʂá] / [tôʊ.fu ʈʂá] Yue: Cantonese Yale Romanization dauh jā / dauh-fuh jā Jyutping dau6 zaa1 / dau6 fu6 zaa1 IPA [tɐw˨ tsa˥] / [tɐw˨ fu˨ tsa˥]
Japanese name
Kanji	雪花菜 / 御殻
Kana	おから
Transcriptions Revised Hepburn okara
Korean name
Hangul	비지 / 콩비지
Transcriptions Revised Romanization biji / kongbiji McCune–Reischauer piji / k'ongbiji

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China. Since the 20th century, it has been used in the vegetarian cuisines of Western nations.

It is called dòuzhā or dòufuzhā in Chinese, okara in Japanese, and biji or kongbiji in Korean.

Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called "soy protein isolate").