The Charms of Soybeans

More than just a dessert, douhua (tofu pudding) in Taiwan is a cultural symbol redolent with memories. Since the early days when sellers peddled it from carts, douhua has entered boutique restaurants and even been served at state banquets, encapsulating the Taiwanese people’s meticulous attention to food and insistence on aesthetic pleasure. Silky-textured douhua can be combined creatively with the likes of syrup, peanuts, lemon, or cilantro, embodying the diversity of Taiwanese cuisine.

This close attention to detail and flavor is not confined to douhua. Edamame (immature soybeans) have long been a favorite across global markets. Edamame farmers in Kao­hsiung’s Qishan District use mechanical harvesters and fast freezing to maintain their lead in the Japanese market. Their “green gold” is a paradigm of the synergy of technology, farming, and industry in Taiwan. To overcome competition from cheap products from nearby countries, Taiwan achieves top quality through advanced crop breeding and field management.

Another famous Taiwanese food is stinky tofu. The odor of this fermented delicacy may put some of us off, but those who have tried it never forget the delicious taste amid the “stink.” 

All derived from soybeans, these Taiwanese flavors are both nostalgic and innovative. Soy product maker Soyaway in Hsinchu County sets great store by organic soybeans and low-speed grinding, with a view to keeping its products natural. Through generations of dedication, Jiu Dai Foods in Yunlin’s Citong Township boasts the largest production area in Taiwan for soybean products and has become an international supplier. These foods are not just kitchen staples—they also play an indispensable role in Taiwan’s vegetarian culture.

The proportion of vegetarians in Taiwan’s population is higher than in most other countries. No longer restricted to religious venues, vegetarian foods can be found everywhere, from unpretentious buffets to high-end restaurants. In recent years, pop-up markets, supermarkets, and creative bakeries have emerged to cater to the palates of vegetarian customers. Taiwanese vegetarianism embraces issues such as religion, health, and sustainability, forging connections between everyday diets and global trends.

The diversity and inclusiveness of Taiwanese food culture appeal to foreign observers too. Franck Paris, director of the French Office in Taipei since 2023, not only acknowledges Taiwan’s key role in the development of democracy, but is charmed by our rich culinary culture. Across our islands, the food that graces our dining tables can also serve as a bridge that connects us to the wider world. Every mouthful you take offers insights into the story of Taiwan.