noun
soybean paste; mashed soybeans
Culinary term for soybeans soaked and ground into a creamy paste, used as a base for tofu and soy milk. The reading ご is a gikun (special reading) for the kanji 豆汁 and 豆油.
豆腐を作るには、まず豆汁を用意します。
To make tofu, first prepare the soybean paste.
豆汁を絞って豆乳とおからに分ける。
Strain the mashed soybeans to separate soy milk and okara.
The reading ご is a gikun (special reading) assigned to the kanji 豆汁 (literally 'bean juice') and 豆油 ('bean oil'), reflecting the word's meaning rather than standard on'yomi or kun'yomi. The origin of the word itself is uncertain.