This species is the wild ancestor of the soya bean (Glycine max). It is treated as Glycine max soja (Siebold & Zucc.) H.Ohashi in some works.

Common Name: Wild Soya Bean

General Information

Glycine soja is an erect, annual, climbing plant growing from 1 - 4 metres tall. The slender stems scramble over the ground, twining into the surrounding vegetation for support[].
The parent of the cultivated soya bean, this species also produces oil rich seeds and has many other uses, for food, medicine and various commodities.

Known Hazards

The raw mature seed is toxic and must be thoroughly cooked before being eaten[]. The sprouted raw seed is sometimes eaten and is considered to be a wholesome food.

Botanical References

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Range

E. Asia - China, Japan, Korea.

Habitat

Lowland thickets, C. and S. Japan[]. Fields, valleys, beaches, marshes, close to the sea shore at elevations of 150 - 2650 metres in most of China[].

Properties

Edibility Rating
Medicinal Rating
Other Uses Rating
Habit	Annual Climber
Height	2.00 m
Pollinators	Insects, Cleistogomy
Cultivation Status	Wild

Cultivation Details

Requires a rich soil and a sunny position[, ]. Prefers a well-drained sandy soil[]. Prefers a slightly acid soil[, ]. Does not grow well in a wet climate[].
Some forms of this plant have cleistogamous flowers[].
This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[]. Seed can be purchased that has been treated with this rhizobium, it is unnecessary on soils with a pH below 5.5 but can be helpful on other soils[]. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.

Edible Uses

Mature seed - cooked[, ]. Very rich in protein, the seeds can be eaten as they are in soups, stews etc[], though they are very commonly used in the preparation of various meat substitutes[, ]. The dried seed can be ground into a flour and added to cereal flours or used for making noodles etc[]. The Japanese make a powder from the roasted and ground seed, it is called 'Kinako' and has a nutty flavour and fragrance - it is used in many popular confections[]. The sprouted seed is eaten raw or added to cooked dishes. The toasted seeds can be eaten as a peanut-like snack[]. The seed is also made into numerous fermented foods such as miso and tempeh[] and is also used to make soya milk, used in place of cow's milk. The seed contains 20% oil and 30 - 45% protein[].

The immature seed is cooked and used like peas or eaten raw in salads[, ].

The strongly roasted and ground seeds are used as a coffee substitute[].

The young seedpods are cooked and used like French beans[, ].

An edible oil is obtained from the seed. It is cooked or used as a dressing in salads etc[, ].

Young leaves - raw or cooked[, ].

Medicinal

Mature seed - cooked[, ]. Very rich in protein, the seeds can be eaten as they are in soups, stews etc[], though they are very commonly used in the preparation of various meat substitutes[, ]. The dried seed can be ground into a flour and added to cereal flours or used for making noodles etc[]. The Japanese make a powder from the roasted and ground seed, it is called 'Kinako' and has a nutty flavour and fragrance - it is used in many popular confections[]. The sprouted seed is eaten raw or added to cooked dishes. The toasted seeds can be eaten as a peanut-like snack[]. The seed is also made into numerous fermented foods such as miso and tempeh[] and is also used to make soya milk, used in place of cow's milk. The seed contains 20% oil and 30 - 45% protein[].

The immature seed is cooked and used like peas or eaten raw in salads[, ].

The strongly roasted and ground seeds are used as a coffee substitute[].

The young seedpods are cooked and used like French beans[, ].

An edible oil is obtained from the seed. It is cooked or used as a dressing in salads etc[, ].

Young leaves - raw or cooked[, ].

Other Uses

The seed contains up to 20% of an edible semi-drying oil[]. It is non-drying according to another report[]. This oil has a very wide range of applications and is commonly used in the chemical industry[, ]. It is used in making soap, plastics, paints etc[, , ].

This species is the wild ancestor of the cultivated soya bean, and is of potential value as a genetic resource, especially when trying to breed for increased yields.

Propagation

Pre-soak the seed for 12 hours in warm water and then sow in early spring in a greenhouse. The seed should germinate within two weeks at a temperature between 12 - 16°c[]. When they are large enough to handle, prick the seedlings out into individual pots and plant them out in late spring or early summer, after the last expected frosts.
Seed can also be pre-soaked for 12 hours in warm water and then sown in situ in late spring, though this will not yield well unless the summer is very hot.