Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China.
It is a nutritious marvel, containg soluble and non-soluble fiber, protein, calcium and other minerals. Nutritionally speaking it is better than soy milk or tofu because of the high fiber content.
Fresh okara can be frozen, or dried and kept as a powder.