Bean Stick (Dried Tofu Skin)
Bean stick, known as dried tofu skin, is the protein-rich film formed during soy milk boiling, dried into sticks for cooking. Explicitly listed under HTS 2008.99.91.10 as 'bean stick,' a soybean-derived preserved product. It represents traditional bean processing.
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Import Tips & Compliance
• Provide processing flowcharts showing film formation to validate 'bean stick' identity
• Monitor for mold during storage, as fermentation-like products require humidity control
• Affix bilingual labels for English/Chinese to aid customs inspection
Related Products under HTS 2008.99.91.10
Dried Miso Paste
Dried miso paste is a fermented soybean product used as a seasoning in Japanese cuisine, made by fermenting soybeans, rice, and salt. It falls under HTS 2008.99.91.10 as a similar product to miso, classified among prepared bean-based foods not elsewhere specified. This subheading covers traditional fermented bean pastes preserved for culinary use.
White Miso Paste
White miso paste, or shiro miso, is a milder fermented soybean paste made with a higher rice content, ideal for soups and dressings. Classified under HTS 2008.99.91.10 due to its status as a traditional miso product from prepared beans. It is preserved through fermentation and not fitting other fruit or nut preparations.
Red Miso Paste
Red miso paste, or aka miso, is a robust fermented soybean product aged longer for deeper flavor, used in hearty stews. It qualifies for HTS 2008.99.91.10 as a similar product to miso, encompassing preserved bean ferments. This category captures traditional Japanese bean cakes and pastes.
Bean Cake (Yuba Sheets)
Bean cake in the form of yuba sheets is a dried film skimmed from boiled soybean milk, used as a vegan protein in Asian dishes. It is classified under HTS 2008.99.91.10 explicitly as 'bean cake,' a prepared soybean product. This subheading includes similar preserved bean derivatives.
Fermented Black Bean Paste
Fermented black bean paste is made from salted and fermented black soybeans, a staple in Chinese stir-fries and sauces. It fits HTS 2008.99.91.10 as a product similar to miso, being a preserved fermented bean preparation. This covers various Asian-style bean ferments.
Natto Fermented Soybeans
Natto is whole soybeans fermented with Bacillus subtilis, sticky and pungent, eaten as a Japanese breakfast food. It is included in HTS 2008.99.91.10 as a similar fermented bean product like miso. This subheading accommodates various preserved soy ferments.