Glossary - Ingredients



Soymilk is available year round. Soymilk is the end product after pressing and grinding soybeans and removing the soy fiber (“okara” in Japanese). Nigari (brine, a byproduct of extracting salt from sea water) is added to soymilk to make tofu.



Soymilk contains a good balance of essential amino acids and is a source of plant-based protein. It is rich in lysine, an essential amino acid that cannot be produced within the body that is known to effect the growth process, B vitamins, vitamin E, iron as well as isoflavone and is cholesterol-free. Soymilk is beneficial to growing children and its effects in preventing lifestyle-related diseases are highly anticipated.

Connoisseur selection / storage

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.

Cooking tips

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.

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