
Disclaimer: This Inside South Florida segment is sponsored by Kikkoman Japanese Soy Milk Exchange. All opinions and views are of the advertiser and does not reflect the same of WSFL-TV
Japanese soy milk is drawing renewed interest from Americans seeking healthier eating habits and more plant-based sources of protein, and experts say the traditional food has centuries of history behind it.
Rhyan Geiger, dietitian and founder of Phoenix Vegan Dietitian, said protein is a growing priority for many people looking to improve their overall health.
"Protein is trending right now and for a good reason. It's something that our bodies need from building muscles to making our bones stronger to just our overall energy levels each day. And that's why people are looking for really simple ways to add more high-quality proteins to their diet."
Geiger said Japanese soy milk is one option she frequently recommends.
"Foods like Japanese soymilk provide 9 to 10g of complete plant-based protein per one cup, which is nutritionally comparable to dairy milk and is something that I often recommend."
Japanese food historian Eric C. Rath said the appeal of Japanese soy milk connects to a broader culinary philosophy that has shaped Japanese diets for generations.
"The Japanese diet is something that evolved organically through the centuries, and a lot of it's been plant based. We think of rice and vegetables, and we think about Japanese cooking, whether it's done at home or in a restaurant. It's to give the ingredients primary focus, not to cover them with a lot of sauces."
Rath said the simplicity of Japanese soy milk reflects that same approach.
"It's just soybeans and water."
Geiger said the key difference between Japanese soy milk and domestic varieties comes down to how it is made.
"Japanese soy milk is made using the heart of the soybean, and it strips away the whole, which also removes that bitterness, grass and beany ness that a lot of consumers really don't like."
For recipes and more information, visit JapaneseSoymilk.com.
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