|
1
|
fermented soy products
|
Western countries
|
Fermented soy products are gaining popularity for their health benefits, but are not as commonly consumed as in East Asia.
|
1
|
|
2
|
fermented soy products
|
Western countries
|
Not as commonly used and may be viewed with skepticism by some
|
1
|
|
3
|
fermented soy products
|
Western countries
|
Considered as an acquired taste, often seen as an alternative or specialty food rather than a staple in the diet
|
1
|
|
4
|
fermented soy products
|
Western countries
|
Fermented soy products are often associated with health-conscious or vegan diets, seen as a niche or trend rather than a traditional staple
|
1
|
|
5
|
fermented soy products
|
Western countries
|
Fermented soy products are sometimes seen as exotic or foreign, with limited understanding of their varied uses and significance
|
1
|
|
6
|
fermented soy products
|
Western countries
|
Fermented soy products are often perceived as unfamiliar or unappealing, with limited incorporation into mainstream culinary practices
|
1
|
|
7
|
soy
|
Western countries
|
Commonly used as a source of plant-based protein in the form of tofu, tempeh, or soy milk.
|
1
|
|
8
|
soy
|
Western countries
|
Soy is commonly used as an alternative to dairy products, such as milk and cheese, in vegan and vegetarian diets.
|
1
|
|
9
|
soy milk
|
Western countries
|
Increasingly popular as a dairy milk alternative and used in vegan/vegetarian diets, but not as commonly consumed in traditional cuisine.
|
1
|
|
10
|
soy sauce
|
Western countries
|
Considered a specialty condiment, used sparingly for flavoring in Western cuisine
|
1
|
|
11
|
soya bean
|
Western countries
|
Soya bean is primarily associated with alternative and plant-based diets, used to make products like soy milk, tofu, and veggie burgers.
|
1
|
|
12
|
use of soy sauce
|
Western countries
|
Often used as a condiment for specific dishes, like sushi or stir-fries
|
1
|