What is Sesame Soybean Paper?
Sesame soybean paper is a thin wrapper used to make sushi and acts as a replacement for the seaweed traditionally used in sushi making. It is paper- thin, moist and white, with tiny black specks from the sesame seeds. The sheets are generally square shaped and have mild taste with a hint of earthiness.
...Mature soybeans are harvested once the pod has grown for roughly 100 days and the bean becomes dry. Soybeans are small and round with a creamy golden-tan color. They are a legume and extremely versatile. Soybeans are used to make tofu, flour, oil, sauces and much more. The dry soybean is hard until cooked. The flavor is bland and mild.
...Soy flour is a product made from dehulled and heat processed soybeans. It may also be made from defatted soybean flakes. Because soy is not a grain, but a legume containing protein, soy flour is also a high protein powder that is used as a flour. It has a creamy pale yellow color and has an extremely fine texture. The flavor is mild and slightly nutty. It is used to bind baked goods and to thicken soups and sauces.
...Sesame seeds are the tiny oblong seeds from the flowering sesame plant. They are between 3 to 4 mm long and 2 mm in width. They are generally off white or black, with some that are a medium shade of brown. The flavor of the sesame seed is nutty and earthy. When roasted, these tastes come through strongly and provide a savory garnish to many East Asian dishes. Sesame seeds are also found in Western cuisine.
...Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
...Soybean oil is used in many countries around the world and has become extremely popular in the US for its inexpensive price and neutral flavor. Soy oil is considered a vegetable oil and is extracted from soybeans. The color of this thin oil is a translucent golden yellow. Soy oil is used frequently in restaurants for sauteing, grilling and deep frying. It is also used in salad dressings and baked goods.
...Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
...Rice syrup, also known as brown rice syrup, or rice malt is a glucose product made by culturing rice to break down the starches in the grain. These starches are then cooked down into a syrup. The syrup is sticky, thick and has a light brown/tan color. The flavor is less sweet than sugar, malty and contains a slight caramel taste.