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.
To make tofu, first prepare the soybean paste.
Strain the mashed soybeans to separate soy milk and okara.
豆乳 is soy milk, the liquid extracted from ご; ご is the mashed soybean paste before straining.
おから is the solid pulp left after straining ご to make soy milk.
Standard kanji spelling for this culinary term.
Alternate kanji spelling; less common than 豆汁.
Ateji (phonetic) spelling; rarely used in modern writing.
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.