Glycine max subsp. soja (Siebold & Zucc.) H.Ohashi, (Syn: Glycine formosa Hosok.; Glycine formosana Hosok.; Glycine gracilis var. nigra Skvortsov; Glycine gracilis var. nigra-brunnea Skvortsov; Glycine javanica Thunb.; Glycine javanica “Thunb., p.p.”; Glycine max subsp. formosana (Hosok.) Tateishi & H. Ohashi; Glycine soja Siebold & Zucc. ………; Glycine ussuriensis Regel & Maack ….; Rhynchosia argyi H.Lev.);
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. Avoid prolonged treatment and with asthma and allergic rhinitis patients. Caution with breast cancer patients. Hypoproteinaemia possible in children with cystic fibrosis using soya milk. Women with oestrogen receptor positive tumours using soya protein supplements should excercise caution. Children severely allergic to cow’s milk frequently sensitive to soy .
Mature seed – cooked[2, 33]. 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[34, 46]. 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[105, 183]. The strongly roasted and ground seeds are used as a coffee substitute. The young seedpods are cooked and used like French beans[116, 183]. An edible oil is obtained from the seed. It is cooked or used as a dressing in salads etc[34, 183]. Young leaves – raw or cooked[179, 183].
The fermented seed is weakly diaphoretic and stomachic. It is used in the treatment of colds, fevers and headaches, insomnia, irritability and a stuffy sensation in the chest. The bruised leaves are applied to snakebite. The flowers are used in the treatment of blindness and opacity of the cornea. The ashes of the stems are applied to granular haemorrhoids or fungus growths on the anus. The immature seedpods are chewed to a pulp and applied to corneal and smallpox ulcers. The seed is antidote. It is considered to be specific for the healthy functioning of bowels, heart, kidney, liver and stomach. The seed sprouts are constructive, laxative and resolvent. They are used in the treatment of oedema, dysuria, chest fullness, decreased perspiration, the initial stages of flu and arthralgia. A decoction of the bark is astringent. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Glycine soja Wild Soya Bean for raised blood levels & cholesterol (see  for critics of commission E).
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[171, 206]. It is used in making soap, plastics, paints etc[34, 46, 100].
Glycine max ssp. soja_RKC01_16092013 : Attachments (2). 6 posts by 4 authors.
Glycine max ssp. soja (Seibold & Zucc.) H. Ohashi
Loc.: Jeongup, S. Korea
Date: 14 Sept. 2013
Nice catch … If I remember it correctly it is the wild progenitor of Glycine max. I had collected it in Kashmir in early seventies and was very happy to find it growing wild in Dachhigam forest. Have herbarium records of it.