Officially launching today, the Japanese Soy Milk Exchange (JSME), is a new initiative that brings together soybean innovators, culinary experts, nutrition professionals and food industry executives to introduce Japanese soy milk in the United States and establish it as a distinct premium category.
Soy is at the heart of Japan’s food culture, and Japanese soy milk is rooted in centuries of craftsmanship. It’s made with soybeans grown in North America, using specialized Japanese technology and processing methods that ensure a silky texture, mild scent and subtly nutty flavor. Nutritionally, Japanese soy milk is comparable to dairy milk, packing in 9-10 grams of complete plant protein per serving with about half the carbohydrates.
“Japanese soy milk is defined by its heritage and quality, delivering a combination of nutrition, mellow flavor and smooth finish that sets it apart from conventional soy milks,” said Ko Fuwa, General Manager, Foreign Beverage Operations at Kikkoman, an international leader in Japanese soy milk and supporter of JSME. “This distinguished group of leaders is ideally positioned to introduce this new category of soy milk in the U.S. We’re excited to support their mission to educate consumers on Japanese soy milk’s many benefits and differentiators.”
The JSME brings together a multidisciplinary group of founding members, including a chef and culinary expert, registered dietitian, soybean farmer, professor specializing in Japanese food history and culture and a Japanese soy milk industry leader. Together, these experts will guide education efforts, address common misconceptions about soy and promote innovative uses across retail and foodservice channels.
The JSME will roll out programming throughout 2026, including media engagement, trade outreach, culinary demonstrations and digital resources to grow awareness for Japanese soy milk as a new category of soy milk and its many culinary uses and nutritional benefits. More information is available at japanesesoymilk.com.
