Nutritious and efficient to grow, beans have supported communities and shaped food cultures for generations. In countries such as Korea and China, soybeans are transformed into tofu, fermented pastes and sauces that hold a place alongside rice as everyday dietary staples.
This issue examines the many varieties and culinary uses of beans, from simple home cooking to refined restaurant dishes. It pays particular attention to tofu and fermentation, exploring how different production methods create products ranging from mild and adaptable to intensely aromatic and distinctive.
The magazine also considers the increasing importance of beans amid concerns surrounding sustainability, food security and the environmental impact of animal agriculture. As chefs and consumers seek flavourful alternatives to animal-derived protein, this familiar ingredient continues to inspire new culinary possibilities.
Presented through photography, interviews and documentary-style editorial storytelling, this English-language edition offers a wide-ranging exploration of beans as crops, cultural staples and essential ingredients for the future of food.
