Homiclub

Tangaek — Decoctions · Grains

大豆 Soybean

Related Crop · Soybean →

Daedu is the white soybean, the bean behind meju blocks and tofu. It is the same crop as the kong in the crop guide, and today it yields soybean paste, soy sauce, soy milk, and oil. The Donguibogam separated black beans from white, saying the black went into prescriptions while the white was simply eaten.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性平, 味甘一云醎, 無毒. 補五藏, 益中, 助十二經脉.

    Its nature is neutral and its taste sweet, though one account calls it salty, and it is non-toxic. It supplements the five jang (五藏), augments the centre, and aids the twelve gyeongmaek (十二經脉, channels).

    HomiclubDaedu is the soybean, the bean behind meju blocks and tofu. Long cultivated across East Asia, it is the raw material for doenjang, soy sauce, tofu, soy milk, and oil.

  2. 調中, 煖腸胃. 久服令人身重. 《本草》

    It harmonises the centre and warms the intestines and stomach. Taken long it makes the body heavy. 《Boncho (本草)》

  3. 豆有黑白二種. 黑者入藥, 白者不用, 但食之而已. 《本草》

    The bean is of two kinds, black and white. The black goes into medicine; the white is not used, but only eaten. 《Boncho (本草)》

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This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub