Soy Milk

2021/10/18

Kei Komotori

President of Bangkok Mita-kai, 1980 Law

A staple breakfast for Thai people is soy milk and deep-fried dough. Every morning on the way to work or school, it is common to buy them from a familiar lady at a familiar shop. The secret to their popularity is likely the low price (about 70 yen for two) and the delicious taste, as well as being healthy. Though, I have some doubts about whether deep-fried dough full of oil is actually healthy, regardless of the soy milk...

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

"Nam" represents water. For example, the seasoning "Nam Pla," which is familiar in Japan, is fish water (fish sauce); "Nam Keng" (hard water) is ice; "Nam Ta" (eye water) is tears (a beautiful expression); and a word Thai people use often is "Nam Chai," which is heart water. "Mee (to have) Nam Chai" means to be considerate or kind. The customer who buys soy milk and fried dough at the same shop every morning, and the lady who sets up her shop early every morning regardless of rain or wind—this is truly a "Mee Nam Chai" relationship 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 reliable tofu with a focus on our raw materials: soybeans, water, and nigari (bittern). Among our products, the "Zutto Oishii Tofu" (Always Delicious Tofu) in a paper carton is a "particularly artisanal and unique tofu" that brings together the technologies of the Shikoku Kakoki Group's machinery, packaging materials, and food businesses.

What makes this tofu different from the usual is: 1) the soy milk is sterilized during the tofu manufacturing process, 2) it is contained in a special paper carton, and 3) the soy milk and nigari are aseptically filled into the paper 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. Furthermore, this is the first tofu to be sold at room temperature in Japanese mass retailers. Tofu that can be stored at room temperature is ideal for times when you want to limit shopping trips during the COVID-19 pandemic or as a rolling stock for emergency supplies. We also intend to accelerate exports overseas. We hope everyone will enjoy this artisanal "Zutto Oishii Tofu."

Mikio Sakai

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

The Fuji Oil Group's concept is "Plant-Based Food Solutions," which aims to solve social issues through our plant-based food ingredients business. We have identified "food resource shortages" and "healthy longevity" as the social issues we want to solve. Amid concerns over the explosive growth of the global population and the worsening shortage of food resources, for 60 long 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 compensate for 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 activities, we aim to contribute to solving food resource shortages with plant-based proteins. With "deliciousness, health, and sustainability" as keywords, the entire Fuji Oil Group will integrate oils and fats, protein processing, and emulsification/fermentation technologies to solve food-related challenges together with customers around the world.

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 soy milk has been rising in recent years against the backdrop of increasing health consciousness. Soy milk derived from soybeans pairs well with various ingredients and can be used in a wide range of dishes 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. On the other hand, by utilizing those characteristics, it is possible to easily make yuba (tofu skin) or the Taiwanese dish Doujiang (savory soy milk soup). Soy milk, with such appeal, has now become an indispensable part of my recipe creation.