Okara Sweets Day

What Is Okara Sweets Day?

Every year on January 30th, Japan marks "Okara Sweets Day" (おからのお菓子の日). It was established by Omugi Kobo Roa Co., Ltd., a barley food maker based in Ashikaga, Tochigi Prefecture, and registered with the Japan Anniversary Association in 2019. The date lines up three components of okara: isoflavones (1), soy saponins (3), and oligosaccharides (0). The company hopes more people will enjoy its sweets made with okara. Okara is the byproduct left over after pressing soy milk from soybeans, but it is a nutritious and versatile ingredient.

The Nutrition in Okara

Okara is often thought of as just leftover pulp from making soy milk or tofu, but it's actually packed with the nutrients of soybeans. It's especially rich in dietary fiber -- reportedly about twice as much as burdock root. It also contains plant-based protein, calcium, potassium, and soy isoflavones, making it a handy ingredient for adding fiber and other nutrients to everyday meals.

The Beautiful Name "U-no-hana"

In Japan, okara has long been known by the poetic name "u-no-hana" (deutzia flower). This name comes from the resemblance between okara's pure white appearance and the white flowers of the deutzia shrub, which blooms in early summer. Okara is also a symbol of the traditional Japanese spirit of "shimatsu" -- using ingredients carefully and without waste.

The Evolving Uses of Okara

Beyond the traditional simmered dish "u-no-hana itari," okara's health benefits have made it popular in Western-style recipes too. Replacing part of the flour with okara can lower the carb content of baked goods and bread. Added as a binder to hamburger patties or fish cakes, it boosts volume while cutting calories. Because it has such a mild flavor, it blends easily into almost any dish.

SDGs and "Dried Okara"

Because okara has high water content and spoils easily, much of it was historically thrown away. Recently, however, improved technology has made it possible to turn okara into a fine, dry powder -- "okara powder" (dried okara). This allows for long-term storage and easy use, simply sprinkled into drinks or miso soup, which also helps reduce food waste.

The Appeal of Okara

• It is rich in dietary fiber — per 100 g, reportedly about twice as much as burdock root
• It contains soy isoflavones, soy saponins, and oligosaccharides — the three components behind the date
• It is low in carbohydrates and useful for adding volume to dishes
• Affordable, and sometimes even free, making it gentle on the household budget
• Doesn't overpower other flavors, so it works well for bulking up dishes or adding texture

Tips for Enjoying Okara

If you're worried about okara being too dry, the trick is to pair it with ingredients that bring fat (such as mayonnaise or olive oil) or extra moisture. Try seasoning it like potato salad, or mix it into donuts or cookies for a moist, chewy texture. With a bit of creativity, okara can become a surprisingly delicious dish.

Tips for Enjoying Okara Sweets Day

• Make a hearty bowl of "u-no-hana" simmered okara for dinner
• Try making okara sweets such as pancakes or cookies with okara powder
• Visit a local tofu shop and pick up some fresh "raw okara"
• Share your favorite okara recipe on social media to spread the word

The Wisdom of Living Healthily Without Waste

Okara Sweets Day is a chance to remember the old wisdom of using every part of an ingredient. Thrown away, it's just waste -- but used well, it becomes something delicious. On January 30th, why not enjoy an okara sweet or a dish of simmered u-no-hana and rediscover what this humble ingredient can do?