Soybeans is known as early as 11th century BC in northern China, where they were among the first crops grown by man. Ancient Chinese honored soybeans as one of the five sacred grains essential to the existence of Chinese civilization, and considered the soybean both a food and a medicine. Soon rest of the world would discover its virtues. By first century AD, soybeans spread to central and southern China and Korea. In the 7th century, soybeans go to Japan, and then to Indonesia, Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and India. Even in its early history, soybean was highly regarded and made many foods, most important were miso, tempeh, and tofu. Reputation for soybean use as medicine also spread widely at same time. In 17th century European visitors became aware of celebrated soybeans and was grown in Europe by 18th century.
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