Soybean Day

What Is Soybean Day?

February 3rd is "Daizu no Hi" (Soybean Day) in Japan, established by Nichimou Biotics Corporation, a company involved in fisheries feed and marine product processing. Since this date frequently coincides with Setsubun, the traditional bean-scattering festival, the day was created to highlight the value of soybeans, a cornerstone of Japanese food culture.

A Day Born From the "Beans" of Setsubun

Setsubun is widely known for the custom of scattering roasted beans while chanting "Oni wa soto, fuku wa uchi" ("Demons out, fortune in"), but this anniversary shines a spotlight on the bean itself.

• Its origin: since most of the beans used at Setsubun are soybeans, this day was created around the same time of year to help people rediscover the value of soybeans
• The role of soybeans: long used as the primary ingredient in fermented and processed foods central to the Japanese table, including tofu, natto, miso, and soy sauce
• Nutritional value: often called "meat of the fields" for its rich, high-quality protein content, soybeans have drawn renewed attention amid growing health consciousness

The Meaning Behind the Beans Thrown at Setsubun

Roasted soybeans are scattered at Setsubun because grains were long believed to hold spiritual power capable of warding off evil. Throwing roasted beans and then eating one bean for each year of your age is a custom passed down to this day as a wish for health and protection from misfortune throughout the year.

Tips for Marking This Day

• Bring soybean-based dishes like tofu, natto, or miso soup to your table
• Learn about the nutrients and health benefits found in soybeans
• Revisit the origins and customs of the Setsubun bean-scattering tradition
• Explore the many fermented Japanese foods made from soybeans

A Single Small Bean, Behind the Strength of Japanese Cuisine

Miso, soy sauce, tofu, natto -- the Japanese table has long been sustained by this one small bean. Let February 3rd be a chance not only to enjoy the fun of Setsubun's bean-scattering, but also to give thanks to the soybean that supports everyday meals.