Soymilk

Soymilk contains a good balance of essential amino acids and is also a source of vegetable protein. It is rich in the first limiting amino acid lysine, which is scarce in grains such as rice and wheat, so consuming soymilk together with grains helps with protein absorption. It also contains B vitamins, vitamin E, and iron, which are useful for energy metabolism and cell protection through their antioxidant properties. Soymilk also contains calcium and magnesium, which contribute to maintaining healthy bones and teeth, and iron, which is effective in preventing anemia.
In addition, soymilk is rich in isoflavones. Isoflavones have a female hormone-like effect and contribute to the prevention of osteoporosis and the adjustment of hormone balance. Soymilk also contains lecithin, which is said to be useful for suppressing the rise of cholesterol in the blood and preventing arteriosclerosis.

According to JAS (Japanese Agricultural Standards) there are 3 types of soymilk: unsweetened soymilk (soy solids content of 8% or higher), original (processed) soymilk (soy solids content of 6% or higher) and soymilk beverages (soy solids content of 4% or higher, or 2% or more soy solids with fruit juice). It is best to select soymilk according to preference and usage. Store in a refrigerator and use up quickly after opening.

Soymilk is great for using in Japanese cuisine such as hot pots and savory custards. It is also recommended for use in the same manner as milk and fresh/heavy cream in soups, gratins and desserts.