Soy Milk Day (Tōnyū no Hi)

What Is Soy Milk Day?

October 12 is Soy Milk Day in Japan. It was established by the Japan Soymilk Association and is registered with the Japan Anniversary Association. The date comes from the fact that October, the month of Health and Sports Day (now Sports Day), is a time when interest in health and exercise rises, and from a wordplay in which the 12th is read as "to (10) nyu (2)," meaning soy milk. The aim is to spread knowledge about soy milk and make it more familiar, and around this time the association runs a "Sports x Soy Milk" campaign that provides soy milk to high schools holding sports events.

A History of Soy Milk

Soy milk is closely tied to tofu-making.

• A step in making tofu: Soy milk is the liquid made by soaking soybeans, grinding them, boiling them, and straining the mixture. Adding nigari (a coagulant) turns it into tofu. Tofu is said to have come to Japan from China around the Nara to Heian periods, and soy milk has been known since then as part of the process.
• Battling the beany taste: Soy milk has a distinctive grassy, beany flavor, which kept it from catching on as a drink. Improved production methods made it easier to drink, and the first soy milk boom came in the early 1980s.
• Repeated booms: More booms followed in the 2000s and 2010s. Today, soy milk drinks in flavors such as coffee, tea, and fruit, as well as soy milk for cooking, are widely sold.

How to Tell Soy Milk Types Apart

Soy milk packages in Japan show one of three types based on the Japanese Agricultural Standards (JAS). The main difference is the amount of soybean solids.

• Unadjusted soy milk: Made only from soybeans and water, with at least 8% soybean solids. It has a strong soybean flavor and works well in cooking.
• Adjusted soy milk: At least 6% soybean solids, with sugar, salt, or oil added to make it easier to drink.
• Soy milk beverages: At least 4% soybean solids (2% for those with fruit juice), flavored with coffee, matcha, fruit, and more.

Soy Milk Trivia

• Yuba comes from soy milk: Yuba is the skin that forms on the surface of heated soy milk, skimmed off and eaten. It is a specialty of Kyoto and Nikko.
• Okara comes from the same beans: The pulp left after straining soy milk is okara, also called unohana, often simmered as a side dish.
• Plant-based protein: Soy milk contains soy protein, and some people use it instead of cow's milk. However, its nutritional makeup is different, and it contains less calcium than cow's milk.
• Don't boil it too hard: When heating soy milk, avoid boiling it vigorously, as it can separate or boil over.
• Soy milk hot pot: In the colder months, hot pots and soups made with soy milk are popular for their mild, creamy taste.

Ideas for Soy Milk Day

• Add soy milk instead of milk to your morning coffee or tea.
• Try cooking with soy milk, such as soy milk hot pot, soup, or tantanmen.
• Compare the "unadjusted," "adjusted," and "soy milk beverage" labels at the supermarket.
• Try fresh soy milk or yuba from a local tofu shop.

A Day to Enjoy the Gifts of the Soybean

Soy Milk Day on October 12 is a day to appreciate the soybean, which has long supported Japanese meals. Soy milk is great as a drink and is also used in hot pots, soups, and sweets, making it especially handy from autumn into winter. Why not enjoy a warm cup of soy milk, or a dish made with it, today?