Soy Milk

Kei Komotori

President of Bangkok Mita-kai, 1980 Law

A staple breakfast for Thai people is soy milk and fried bread. It is common to buy them every morning on the way to work or school from a familiar lady at a familiar shop. The secret to its popularity is likely the low price (about 70 yen for two) and the deliciousness, as well as being healthy. I do have some doubts about whether fried bread soaked in oil is healthy, regardless of the soy milk...

Now, this soy milk is called "Nam Taohu" in Thai. In the Thai language, there are countless words starting with "Nam," and if you open a dictionary, about two pages are filled with "Nam-something."

"Nam" represents water. The seasoning "Nam Pla," familiar in Japan, is fish water (fish sauce); "Nam Keng" (hard water) is ice; "Nam Ta" (eye water) is tears (what a beautiful word); and a word Thai people use often is "Nam Chai," water of the heart. "Mee (to have) Nam Chai" means compassion or thoughtfulness. The customer who buys soy milk and fried bread at the same shop every morning, and the lady who sets up shop early in the morning whether it rains or shines—their relationship is exactly one of "Mee Nam Chai" with exchanges of "Thank you" and "Have a good day." I see, it really is a very healthy breakfast for Thai people.

Shigeru Ueda

President and CEO of Shikoku Kakoki Co., Ltd. and Satonoyuki Food Co., Ltd., 1982 Commerce

At Satonoyuki, we produce safe and secure tofu with a focus on raw materials: soybeans, water, and nigari (bittern). Among our products, the "Zutto Oishii Tofu" (Always Delicious Tofu) in a paper carton is a "highly specialized and unique tofu" that brings together the technologies of the Shikoku Kakoki Group's machinery, packaging materials, and food businesses.

This tofu differs from the norm in three ways: 1) the soy milk is sterilized during the manufacturing process, 2) it is contained in a special paper carton, and 3) the soy milk and nigari are aseptically filled into the carton. These technologies allow for the enjoyment of fresh-made flavor at any time and enable long-term storage at room temperature for 120 days without the use of preservatives. This is the first time tofu has been sold at room temperature in Japanese mass retailers. Tofu that can be stored at room temperature is ideal for times when you want to reduce shopping trips during the COVID-19 pandemic or as a rolling stock for emergency supplies. Furthermore, we hope to accelerate exports overseas. Please try this specialty "Zutto Oishii Tofu" for yourself.

Mikio Sakai

President and CEO of Fuji Oil Holdings Inc., 1983 Commerce

The Fuji Oil Group uses the concept of "Plant-Based Food Solutions" to solve social issues through our plant-based food ingredients business. We have identified "food resource shortages" and "healthy life expectancy" as the social issues we want to address. Amid concerns over the explosive growth of the global population and the worsening shortage of food resources, for 60 years we have focused on the fact that soybeans can be produced with less water and resources compared to animal protein sources. Believing that soybeans will supplement the future shortage of animal protein, we have continued to innovate. In 2012, we developed and patented the USS manufacturing method, which separates soybeans into soy milk cream and low-fat soy milk using a method similar to raw milk separation. We have expanded this into various processed products such as cheese-style soy milk materials and whipped cream. Through further technological innovation and promotion, we aim to contribute to solving food resource shortages with plant-based proteins. With the keywords of deliciousness, health, and sustainability, the entire Fuji Oil Group will integrate oils and fats, protein processing, and emulsification/fermentation technologies to solve food-related challenges together with customers worldwide.

Ako Oishi

Culinary Expert, 2014 Letters

Compared to milk or heavy cream, soy milk is lower in calories, sugar, and fat, and contains Vitamin E with antioxidant properties and soy isoflavones that supplement the function of female hormones. Demand for it has been rising in recent years against a backdrop of increasing health consciousness. Soy milk, being derived from soybeans, pairs well with various ingredients and can be used in a wide range of cooking genres and sweets, so I frequently incorporate it into my recipes.

So, what effects can actually be achieved by using soy milk in cooking? Taking cream stew as an example, while it is slightly less rich than milk, it results in a mellow and light flavor that harmonizes very well with ingredients like chicken and vegetables. However, because the proteins in soy milk change and cause separation or coagulation due to heat or acid, care is needed with rapid heating or the addition of vinegar or lemon. Yet, by utilizing those characteristics, it is possible to easily make yuba (tofu skin) or the Taiwanese dish Doujiang (salty soy milk soup). Soy milk, with such appeal, has now become an indispensable part of my recipe creation.