Talk:Soy pulp

Okara to "Soy pulp"
My opinion is that this move was a "bad move." I have never heard of this material being called "soy pulp." I have, on the other hand, often heard it called "okara," here in the United States. This is the name that natural foods sell it under, much like the Japanese word "tofu" is the word most people know "bean curd." RECOMMEND: move back to okara. Badagnani 05:38, 9 December 2005 (UTC)

A Google search produces a disproportionate number of results for "okara" (minus the Pakistani city) versus "soy pulp": 169,000 to 233. http://www.google.com/search?hl=en&q=okara+-pakistan Badagnani 05:51, 9 December 2005 (UTC)

Renaming "Okara" to "Soy pulp" is a bad change. Maybe industrial TVP specialists call "The-product-left-over-from-filtering-soy-milk" soy pulp, but it is known to most people in the west as "okara". Furthermore, I also think the term "soy pulp" is more ambiguious. I second the revert.--Sjschen 20:47, 9 December 2005 (UTC)

I agree it should be reverted to okara. There are many health food products and recipes that use "okara", but I've seldom heard the term "soy pulp" in that context. Google definitely supports the currency of "okara" vs "soy pulp" by an exponential margin. (Though a better comparison would be soy + okara vs "soy pulp", or "soy pulp recipes" vs "okara recipes".) Soyfoods Center discusses the two terms in more detail - An excerpt:


 * Okara (pronounced oh-KAR-uh) is a Japanese word, and the general or generic term for the product.
 * After several years of discussion on the merits of the terms "okara" and "soy pulp" the soyfoods industry in America ended up using both interchangeably, but tended to prefer the shorter Japanese term in preference to its easier-to-remember English counterpart. It was felt that "okara" was more neutral and inviting when used to describe foods, since terms like "pulp" and "residue" do not have appealing culinary connotations. Would you rather have an Okara Burger or a Soy Pulp Burger?
 * After several years of discussion on the merits of the terms "okara" and "soy pulp" the soyfoods industry in America ended up using both interchangeably, but tended to prefer the shorter Japanese term in preference to its easier-to-remember English counterpart. It was felt that "okara" was more neutral and inviting when used to describe foods, since terms like "pulp" and "residue" do not have appealing culinary connotations. Would you rather have an Okara Burger or a Soy Pulp Burger?

As for Wikipedia naming conventions, compare to tofu and bean curd, another case in which the loan word has far more currency than its "pure English" counterpart. Dforest 05:40, 10 December 2005 (UTC)

I apologise. You're all right, it was a bad mistake (see my talk page). I'm going to move it back just now. Wikipeditor 00:09, 11 December 2005 (UTC)

Move discussion in progress
There is a move discussion in progress on Talk:Okara (food) which affects this page. Please participate on that page and not in this talk page section. Thank you. —RMCD bot 08:15, 5 February 2018 (UTC)