Soy beans

Sometimes referred to as ‘the meat of the fields’ due to their high levels of protein, soy beans are also known for offering similar nutrients to meat.
Given the number of foodstuffs produced from soy beans (including soy sauce, miso paste, tofu and the fermented natto) it is clear that Japanese cuisine would be incomplete without them. They also have a long history, having been consumed in Japan as far back as the earliest written records (c. AD 600).

Levels of naturally occurring glutamate（mg/100g）：70~80