Soybeans are the main ingredient of my class. Soybeans are a basic ingredient in the Japanese diet, used in foods such as tofu, soy milk, natto (fermented soybeans), and yuba (bean curd), as well as in seasonings such as miso and soy sauce. The longevity and health of the Japanese people, which is attracting worldwide attention, is deeply related to soybeans as an ingredient. Based on the theory of yakuzen or natural remedy theory, my class proposes health and beauty conscious recipes by combining soybean products and seasonal vegetables. In addition to food culture, I would like to share Japanese culture and history with you.