Voluntary Report – Voluntary - Public Distribution

Date: March 24, 2021
Report Number: JA2021-0040

Report Name: Utilization of Food-Grade Soybeans in JapanCountry: Japan
Post: Tokyo
Report Category: Oilseeds and Products

Prepared By: Daisuke Sasatani

Approved By: Mariya Rakhovskaya

Report Highlights:
This report provides an overview of food-grade soybean use and market trends in Japan. Manufacturing
requirements for traditional Japanese foods (e.g. tofu, natto, miso, soy sauce, simmered soybean) largely
determine characteristics of domestic and imported food-grade soybean varieties consumed in Japan.

Food-Grade Soybeans

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF
AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICYSoybeans (Glycine max) can be classified into two distinct categories based on use: (i) food-grade, primarily used
for direct human consumption and (ii) feed-grade, primarily used for crushing and animal feed. In comparison to
feed-grade soybeans, food-grade soybeans used in Japan have a higher protein and sugar content, typically lower
yield and are not genetically engineered (GE). Japan is a key importer of both feed-grade and food-gradesoybeans (2020 Japan Oilseeds Annual).

History of food soy in Japan
Following introduction of soybeans from China, the legume became a staple of the Japanese diet. By the 12 th
century, the Japanese widely cultivate soybeans, a key protein source in the traditional largely meat-free Buddhist
diet. Soybean products continue to be a fundamental component of the Japanese diet even as Japan’s
consumption of animal products has dramatically increased over the past century. During the last 40 years, soy
products have steadily represented approximately 10 percent (8.7 grams per day per capita) of the overall daily
protein intake in Japan (Figure 1).

Protein Intake per Day per Capita (g/day)Figure 1. Daily Protein Intake per Capita by Food Source in Japan (1975-2019)
90

90

80

80

70

70

60

60

Other

50

50

Dairy

40

40

Seafood

30

30

Egg

20

20

Meat

10

10

Soybean
Derived00

Source: Ministry of Agriculture, Forestry and Fisheries (MAFF)

Consumption of fermented soybean products, such as miso, soy sauce and natto, facilitated year-around stable
protein intake and the development of uniquely Japanese food processing traditions. Flavors and characteristics
of fermented soybean foods depend on soybean variety1, processing technique, fermentation agents (bacteria andmold), ambient conditions and aging process.

1“Variety” in this report refers to a cultivated soybean variety (cultivar), rather than botanical variety.

Food soybean supply in Japan
Domestic
Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) oversees the production and distribution ofdomestically produced soybeans, which are all food-grade. As of 2019, MAFF identified 89 primary food-gradesoybean varieties cultivated in Japan (MAFF's list of soybean cultivars and their uses, available only in Japanese).
The top five varieties account for approximately three quarters of Japanese soybean sales in 2019 (Table 1). To
improve pest resistance, yield and mechanization, six major research centers around Japan conduct research todevelop soybean varieties for different climatic conditions in the country. There is no commercial application of
GE techniques to food-grade soybeans in Japan.

Table 1: Top Japanese Soybean Cultivars and their Characteristics
Estimated 2020
Variety
RegionTofu Simmered Miso Natto
Production ShareToyomasari

28%

Fukuyutaka

22%Sato noHohoemiRyuho
Yukishizuka

9%
8%
7%

Enrei

4%

Miyagi White

4%

Oosuzu3%

Tachinagaha

3%

Tanrei

2%

〇

〇

〇

〇

〇

〇

△

Hokkaido△

West,
CentralSouth
TohokuTohokuHokkaido
Hokuriku,
Central

〇

〇

△

△

Tohoku

△

〇

△

North
TohokuKanto,
TohokuTohoku,Hokuriku
-

〇

△

△

〇

△

〇

-

Sweeter, lower protein.
Chewy texture.
High protein. Strong
taste.
New high protein variety.
Resistant to mosaic virus.
Sweeter and high protein.
Small beanHigh protein and mild
taste.
White color. Large andsweet.
Large white. Aromaticwith soft texture.

△

Large bean-

Dense planting ispossible. Rich flavor.
-〇

Others10%
Source: MAFF
Note: 〇 refers to preferred varieties and △ to suitable.

Characteristics-

Japan Agricultural Cooperatives (JA) through JA prefectural offices typically sell approximately 80 percent ofJapan’s soybean production with the remainder consumed locally or used as planting seeds. According to
MAFF’s notification (available in Japanese only) most recently revised in 2018, food processors or wholesalers
must procure domestic soybeans through (i) pre-planting contracts with the JA to secure quantity and variety; (ii)post-harvest buyer-bid auctions for at least a third of the production volume of major varieties (i.e. at least 1,700
MT annually in the producing prefecture); (iii) post-harvest bilateral contracts, which do not go through auctions;or (iv) the newly introduced pre-planting buyer-bid auction for about one-tenth of total production. Soybeans that
do not pass through one of the four MAFF-prescribed distribution channels are ineligible for the Income
Stabilization Program, which covers the difference between production costs and sale price (see MAFF CroplandSupport Payment Programs). The timing of price determination varies among the distribution channels. For
example, for pre-planting contracts, JA and buyers agree on the price after harvest.

Imported
Since the 1960s, Japanese food processors, trading houses and wholesalers have imported food-grade soybeans.
Initially, the soybeans came from Indiana, Ohio, and Michigan (“IOM Soybeans”) due to high protein content andwere shipped in bulk. Gradually, the development of new food-grade varieties has expanded the production offood-grade soybeans into more northern regions of North America and replaced exports of IOM soybeans. These
new specialty varieties are mostly exported in containers to avoid commingling with GE feed-grade soybeans.
The United States, Canada, and China are the top food-grade soybean suppliers of Japan with approximately 53
percent, 44 percent, and 3 percent, respectively, of the 2020 market share of imported food-grade soybeans.
Japanese food manufacturers evaluate soybeans based on four parameters, which are related to the end use (e.g.,
tofu, miso, natto). The first parameter is the physical characteristics of the food-grade soybean (e.g., bean size,
skin color, appearance, intactness, foreign materials, and splits). The physical aspect is particularly important for
producers of natto and simmered soybean (nimame) because beans are not mashed during processing. The second
parameter is the nutritional profile of the soybean, which will impact the taste of and potentially health claims forthe resulting soy products. The specific characteristics of interest include sugar, protein, isoflavone,oligosaccharide, lipoxygenase (i.e. beany odor), bitter taste, oleic acid, and other mineral content. The thirdparameter represents characteristics related to processing efficiency (e.g., seed uniformity for steaming or
fermentation, ease of dehulling). As most soy processors begin processing by submerging soybeans in water, theability of soybeans to absorb water quickly and uniformly facilitates processing. The final parameter is theavailability of a stable supply, especially for large Japanese manufacturers.
In April 2001, MAFF (that authority has since been transferred to the Consumer Affairs Agency (CAA)) began torequire GE labeling on food products that contain at least 5 percent of GE-derived agricultural crops. At the sametime, MAFF also allowed the use of a voluntary “non-GE” label, which food soybean manufacturers readily
adopted. To use the voluntary “non-GE” label, all business entities handling the soybeans must certify that
ingredients were "identity-preserved” (IP)2 at each step of the production and distribution processes (2020 Japan
Biotechnology Annual). Imported food-grade soybeans are by and large non-GE. Given the difficulty incompletely ruling out commingling with a GE crop, from April 2023, CAA will virtually ban the use of thevoluntary “non-GE” label (see “Japan Finalizes Revisions to GE Food Labeling System”).

Trends in Soybean Manufacturing
Along with sourcing, the structure of the soybean processing sector has undergone substantial changes. The
traditional regionally diversified manufacturers have largely given way to factories that reach their customers
through supermarkets. Although the Act for Securing Business Opportunities for Small and Medium-Sized
Enterprises by Adjusting the Business Activities of Large Enterprises (hereafter referred to as the “Adjustment
Act,” only available in Japanese) has kept large companies from manufacturing tofu, the total number of tofu
producers has fallen by over 70 percent in the last 30 years (Figure 2). The consolidation has resulted in soybean
products becoming more standardized.

For the English translation of the CAA’s manual for the IP handling of soybeans, see
https://www.caa.go.jp/policies/policy/food_labeling/information/guideline/pdf/guideline_190225_0002.pdf.
2

Figure 2. Number of Tofu Manufacturers
Number of Tofu Manufacturers

25,00020,00015,00010,0005,000
0Source: Ministry of Health, Labour and Welfare (MHLW)

To survive in the highly competitive soybean product market in Japan, some small and mid-sized producers seek
unique food-grade soybean varieties to differentiate their products and attract consumers. Furthermore, soybean
food manufacturers are expanding their production beyond traditional Japanese products (e.g. alternative meat,see JA2020-0024) and targeting tourists and export markets (JA2020-0201).

Soybean products
Tofu (bean curd) and Freeze-Dried Tofu
The tofu industry is the largest consumer of food-grade soybeans in Japan. MAFF does not publish production
statistics for tofu. According to the General Incorporated Foundation National Federation of Tofu (“Zentoren”),
to estimate the volume of tofu production, the volume of utilized soybeans should be quadrupled (Table 2).
Most tofu producers, even larger medium-sized companies, rely on Japanese soybean wholesalers to procure theirsoybeans. Small tofu producers tend to rely on long-standing relationships with wholesalers and source domestic
soybeans. On the other hand, medium-sized tofu manufacturers usually purchase high-protein U.S. or Canadian
food-grade soybean varieties based on price and supply size considerations. High protein content and larger seedtypically lead to a higher yield of soymilk, an intermediate product in tofu production (Figure 3). Other desirable
characteristics for tofu soybean varieties are linked to color and water absorption. Tofu producers prefer clear or
light-colored hilum because that color carries into okara, a by-product of tofu production. Consumers preferwhite okara. Unlike IOM, the new food-grade soybean varieties typically do not have a black hilum. Higher
speed and uniformity of water absorption increase tofu quality and production efficiency. Fukuyutaka, Sato no
Hohoemi, Ryuho and Enrei are popular varieties of domestic soybeans for tofu.

Table 2. Soybean Consumption in Tofu and Freeze-Dried Tofu Sector (in metric tons (MT))
Tofu and Deep-Fried Tofu
FreezeTotal
U.S.
CanadaDomestic Tofu Sub-Total Dried Tofu
Year
2004
276,000
130,000
90,000496,000
31,000527,000
2005
270,000
180,000
40,000490,000
29,000519,000
2006
270,000
155,000
60,000485,000
29,000514,000
2007
250,000
165,000
70,000485,000
27,500512,500
2008
225,000
170,000
80,000475,000
26,000501,000
2009
195,000
185,000
90,000470,000
26,000496,000
2010
165,000
210,000
90,000465,000
26,000491,000
2011
130,000
230,000
90,000450,000
25,000475,000
2012
120,000
240,000
90,000450,000
24,000474,0002013
125,000
240,000
95,000460,000
23,000
483,000
2014
160,000
220,000
80,000460,000
23,000
483,000
2015
190,000
200,000
80,000470,000
23,000493,000
2016
200,000
180,000
90,000470,000
19,000
489,000
2017
185,000
180,000
100,000
465,000
17,000482,000
2018
195,000
175,000
100,000
470,000
18,000
488,000
2019
191,000
174,000
100,000
465,000
19,000484,000
2020e
189,000
176,000
95,000460,000
19,000479,000
Source: Daily Soybeans and Oil Seeds Journal (Daizu Yuryo Nippo)
Note: The freeze-dried tofu column includes both domestic and imported soybeans as more detailed data on the
breakdown is not available.
Figure 3. Typical Tofu and Soymilk Processing Steps

Sources: ZentorenTofu factories typically utilize all of the soymilk they produce to make tofu, but small tofu producers sometimes
sell a portion of soymilk and tofu skin (yuba) directly to consumers. According to Zentoren, about 70 percent of
tofu is packaged and sold as tofu, while the remaining 30 percent of tofu are further processed (i.e. deep-fried tofu
(e.g., atsu-age, abura-age, ganmodoki) or freeze-dried (e.g., koya-dofu, kori-dofu). Traditionally, there are two
tofu types sold in Japan: firm (momen meaning cotton) and soft (kinu-goshi meaning silken). Kinu-goshi has ahigher water content and is consumed as is, while momen can be further processed into deep-fried tofu or freezedried tofu. In 1974, MHLW established Tofu Specifications and Standards (available in Japanese only) to guidethe production and storage of tofu. As of 2021, MAFF has not established a Japan Agricultural Standard (JAS)for tofu.
To extend the shelf-life of tofu, industry has utilized different approaches. Recently, industry has shifted to
producing packaged tofu (juten tofu)3, which still requires refrigeration, but has nearly doubled the shelf life of
traditionally manufactured tofu. In 2018, MHLW approved the use of aseptic packaging (i.e., mukin juten tofu)
that no longer requires refrigeration for tofu.
In recent years, several medium-sized companies have come to dominate regional tofu retail markets: Sagamiya
Foods Co. (Gunma prefecture), Taishi Food Inc. (Aomori prefecture), Satonoyuki Co. (Tokushima prefecture),
Takano Foods Inc. (Ibaraki prefecture), and Yamami Company (Hiroshima prefecture). OK Food Industry(Fukuoka prefecture) and Misuzu Co. (Nagano prefecture) are the top producers of deep-fried tofu.
In addition, Nagano prefecture producers (e.g. Asahimatsu Corporation, Misuzu Corporation) specialize in freezedried tofu (koya dofu), which has to be soaked in hot water prior to cooking. Freeze-dried tofu has a spongy
texture and is most commonly simmered.

Natto (fermented soybeans)Natto, a traditional breakfast food consumed in eastern Japan, has been gaining popularity in western Japan due toits perceived health benefits, convenience and affordability. Typical natto packages include a soy sauce-based
MSG sauce and a packet of karashi mustard. The ready-to-eat natto is whipped and placed on warm rice before
consumption. Natto demand in Japan has surged during the COVID-19 stay-at-home directive, though production
volume increased only slightly due to limited production capacity and forward contracting for soybeans.
Unlike the tofu industry, the natto sector is highly consolidated. Six companies (Takano Foods Inc. (Ibaraki
prefecture), Mizkan Inc. (Aichi prefecture), Azuma Foods Inc. (Tochigi prefecture), Yamada Foods Co. (Akita
prefecture), Marukin Foods Inc. (Kumamoto prefecture), Marumiya Inc. (Kumamoto prefecture)) account for over
75 percent of total natto production in Japan. Small natto producers largely target local and/or high-end markets.
Figure 4. Typical Natto Process Diagram

Natto makers seek characteristics in the soybeans that reflect the specifics of the natto manufacturing process(Figure 4). Thin seed coats facilitate faster water absorption. Small seed size reduces processing time. Soybean
size uniformity is key to even fermentation. Yuki-Shizuka (Hokkaido), Suzumaru (Hokkaido), and Natto Shouryu(Kanto) are popular domestic soybean varieties for natto. Japanese natto manufactures also utilize large quantities

3

The manufacturing process extends the shelf life because coagulation and solidification take place in each individual sealedcontainer.

of imported small-seed soybean varieties. There is also demand for specialty soybean varieties, such as largeseeded or black soybean, to produce more unique looking natto (Figure 5).
In October 2006, MAFF implemented the mandatory Country of Origin Labeling (COOL4) for soybeans used to
produce natto.
Figure 5. Examples of Natto products

Table 3. Soybean Consumption by Origin in the Natto Sector (in MT)
Year
USCanadaChina
Domestic
Total
2013
98,0009,000
5,000
13,000125,000
2014
97,0009,000
4,000
15,000125,000
2015
99,0009,000
4,000
20,000132,000
2016
100,000
10,0003,000
25,000138,000
2017
101,000
9,000
3,000
30,000143,000
2018
104,000
9,000
2,000
33,000148,000
2019
104,000
9,000
2,000
34,000149,000
2020e 106,000
9,000
2,000
34,000151,000
Source: Daily Soybeans and Oil Seeds Journal

Miso (fermented soybean paste)
Japan boasts over a thousand types of miso typically used as a condiment to flavor food. Retailers usually offer
three types of miso that differ in texture, flavor and color. Red miso (aka-miso) is salty and has a strong flavor.
White miso (shiro-miso) is characterized by a sweet and delicate flavor. Finally, mixed miso (awase-miso) is acombination of red miso and white miso. Producers typically achieve variation in miso flavor through the use ofdifferent ingredients5 and variation in the duration of the fermentation stage (Figure 6). While white miso has lesssalt and is typically fermented for up to a month, red miso is produced with more salt and fermentation may takeyears.
Miso manufacturers prefer medium to large soybeans with high protein content and water-absorption capacity,
more soluble carbohydrates, and lower oil and calcium contents. The white miso manufacturers prefer soybeans
with a light-yellow seed coat and a clear hilum. Akimaro is a popular Japanese soybean variety for miso.

4

In 2017, CAA expanded the COOL requirement to all processed food (JA7132). New COOL requirement will fully enter
into force from April 2022.
5
In most parts of Japan, rice is added to soybeans during miso production (kome-miso). In Kyushu, Yamaguchi and Ehime
prefectures, it is common to add barley to soybeans resulting in mugi-miso. On the other hand, in Nagoya and surrounding
areas, there is a preference for mame-miso, a darker miso produced only from soybeans.

According to the Japan Food Journal, in 2018, nearly all top miso producers are based in Nagano prefecture(Marukome (24 percent market share), Hanamaruki (12 percent), Hikari Miso (9 percent), and Shinsyu-ichi Miso
Co. (4 percent)), with the exception of Aichi-based Marusan-Ai Co. (5 percent).

Figure 6. Typical Miso Process Diagram

Notes: -The “Steaming or Boiling” step indicates a difference in the production of red miso (steamed)
and white miso (boiled).
The ethanol addition toward the end serves to neutralize the koji mold and ensure product consistency
in pre-packaged miso.

As Japanese lifestyle and diet have changed, the consumption of miso soup, once an everyday food, has declined.
In 2019, MAFF estimated that the Japanese consumed 3.7 kg of miso per capita, a 12 percent drop from 2002 (4.2kg per capita). To counter the trend, miso producers are introducing innovative products such as instant freezedried miso soup, selling at convenience stores, and targeting overseas markets (Table 4).
Table 4. Miso Production and Associated Soybean Consumption by Origin (in MT)
Soybean Inputs
Miso
ExportedYear
US
CanadaChina
Domestic
Production by Japan
Total
35,00042,500117,500
2012
25,00015,000442,020
10,08341,00040,000120,000
2013
25,00014,000425,627
11,80740,00044,000120,000
2014
24,00012,000461,097
12,30160,00037,000117,500
2015
11,0009,500
461,652
13,04453,50044,500118,500
2016
11,5009,000
476,057
14,76051,00049,000119,000
2017
10,0009,000
482,045
16,01752,00042,500116,000
2018
9,000
12,500478,068
17,01062,00035,000118,000
2019
9,000
12,000481,574
18,43462,00037,000118,000
2020
9,000
10,000474,700
15,995
Sources: Daily Soybeans and Oil Seeds Journal, Food Marketing Research and Information Center (FMRIC)Soy sauce
Soy sauce is a salty and savory liquid condiment of Chinese origin, extracted from soybean meal or fermented
soybeans. Soy sauce and soy sauce-based condiments are an essential seasoning for the Japanese cuisine. MAFF
estimated Japanese per capita consumption at 5.5 kg of soy sauce (≈ 1.2 gallon) in 2019, a 28.6 percent decline
from 2002 (7.7 kg). To differentiate and add value, soy sauce producers have introduced specialty products, suchas low-sodium soy sauce, organic soy sauce, and maru-daizu soy sauce (made from soybeans rather than soybeanmeal).
MAFF established voluntary JAS standards (available in Japanese) for the five common types of soy sauce, which
are distinguished by the duration of the fermentation step (Figure 7). The dark-colored soy sauce (koi-kuchi)
represents approximately 80 percent of total soy sauce production. At 13 percent of Japan’s total soy sauce
production, the light-colored soy sauce (usu-kuchi) is popular in western Japan and has a higher sodium content
and mild taste. Other specialty soy sauces include tamari (2 percent), sai-shikomi (1 percent) and white (1percent).
Figure 7. Typical Soy Sauce Process Diagram

Source: Soy Sauce Information Center
Notes: - Following the “Culturing” step in a specialized room called koji muro, the soy-wheat-startermixture is called koji.
- After the addition of saline, the mixture is called moromi.
- If the starting ingredient is soybeans, rather than soybean meal, then after the filtration step, oil isremoved from the surface of crude soy sauce. The oil is not fit for human consumption and istypically used for factory boilers.
- HVP, separately derived from soybean meal, is added to enhance the umami taste.
- To prevent mold growth on the pasteurized soy sauce, ethanol is added prior to bottling.

The soy sauce industry has been undergoing substantial consolidation. According to Japan Soy-sauce Brewers'
Association, there were 6,000 soy sauce manufactures in 1960 and by 2019, the number fell to 1,141. The sixlargest soy sauce companies6 account for roughly 60 percent of Japan’s soy sauce production, followed by 9second-tier manufactures at 16.8 percent, and 1,126 small manufacturers supply the rest.
Overall soy sauce production has been declining in the very competitive condiment market in Japan andproducers are increasingly looking at overseas markets (Table 5). Soybean meal utilized by soy sauce
manufacturers is typically imported IP soybean meal.

Table 5. Soy Sauce Production and Related Consumption of Soybean Meal and Soybeans
Ingredient Inputs (MT)Soy Sauce(kiloliters(KL))
SoybeanSoybeanTotal Soybean
Meal
Domestic
Imported Sub Total
Production Exported
Equivalent*
2005
140,288
3,569
36,52540,094
938,763
17,768215,4542006
134,029
3,405
35,33838,743
941,570
17,100206,2792007
131,580
3,442
37,43240,874927,112
17,781
205,349
2008
132,353
4,162
37,171
41,333904,813
19,774
206,7742009
125,240
4,854
33,44638,300867,934
18,356
194,8502010
130,911
4,453
30,74235,195
848,925
17,682
198,834
2011
124,967
4,495
29,71634,211
825,854
16,596
190,420
2012
120,414
5,521
27,89033,411
807,060
17,337
183,9292013
121,601
5,252
28,75534,007
793,364
19,114
186,0082014
121,564
5,916
26,79732,713
790,166
23,037
184,6682015
118,467
4,534
24,676
29,210780,41126,001
177,2942016
118,216
6,063
27,66633,729776,408
29,911
181,4992017
121,216
5,669
26,32831,997768,766
33,564
183,5172018
119,607
5,012
24,92429,936757,237
35,546
179,4452019
119,104
4,768
26,53031,298744,263
37,101
180,178
Not
Not
2020e
111,364
31,000703,000
33,998Available
Available
170,205
Source: Soy Sauce Information Center
Note: The data in the table includes soy sauce use across different soy sauce-based condiments. The selection of
condiments at grocery stores has expanded in recent years, and many of them are soy sauce-based, such as
ponzu, teriyaki sauce, noodle soup base, and BBQ sauce.
* Total Soybean Equivalent is calculated as (soybean meal volume)/0.8 + soybean volume, assuming 0.8
MT of soybean meal can be produced from 1 MT of soybean.

Soymilk
Unlike tofu production, with which soymilk shares the initial processing steps (Figure 3), the Adjustment Act
does not restrict the company size of soymilk manufacturers. Soymilk production is dominated by large
companies, such as Kikkoman, Marusan Ai, Sujahta Meiraku, Pokka Sapporo, Otsuka Holdings, and Yakult. The
Japan Soymilk Association represents producers of pre-packed soymilk drinks, of which about 20 percent are
mixed with juice or coffee. MAFF established three soymilk JAS standards (available in Japanese), based on the6

According to the Kikkoman Fact Book (available in Japanese): Kikkoman (28.2 percent), Yamasa (11.8 percent), Shoda
Shoyu (6.6 percent), Higeta Shoyu (5.1 percent), Marukin Shoyu (4.0 percent), Higashimaru Shoyu (4.0 percent).

proportion of soybean content: (i) 8 percent on higher, (ii) 6-8 percent, and (iii) 2-6 percent, typically in
combination with a beverage, such as juice or coffee.
According to the Japan Soymilk Association, the production of soymilk has increased from 314 million liters in2016 to 430.5 million liters in 2020. Initially a niche product, soymilk demand has increased as (i) someconsumers switch from dairy-based drinks to plant-based drinks, and (ii) the number of foreign residents fromcountries, where soymilk consumption is traditional, increases.
Soymilk manufacturers have similar soybean specifications to tofu manufacturers. To appeal to health-conscious
consumers, some soymilk manufacturers prefer soybean varieties, which are rich in isoflavones, saponins, lecithin
and other nutritional components. These soybean characteristics are then reflected in marketing campaigns.
Suzusayaka is a Japanese variety preferred by soymilk producers because of its less beany flavor characteristics
due to a lack of lipoxygenase. Soymilk manufacturers largely source soybeans from North America (Table 6).

Table 6. Soybean Consumption in Soymilk Production
Soymilk Production (KL)
SoybeanSoy >8%
Soy 6-8%
Soy 2-6%Total
Inputs (MT)2004
15,911
134,370
46,899197,180
28,944
2005
23,734142,204
51,104217,042
31,512
2006
23,013
126,299
50,433
199,745
30,403
2007
20,022
99,88845,302
165,21225,305
2008
20,99995,832
46,148
162,979
25,641
2009
25,947
118,452
52,719197,118
29,4892010
30,483
121,433
57,201
209,117
32,1662011
35,056125,687
58,910219,653
34,0582012
44,063
145,140
66,702
255,905
39,9472013
48,366
147,665
68,689264,720
39,9302014
55,002
153,195
71,767
279,964
42,867
2015
67,062
164,52171,899303,482
41,117
2016
75,933
170,587
67,479313,999
48,8702017
90,304
181,890
67,087339,281
53,297
2018
97,385
190,570
74,839362,794
57,667
2019
108,320
205,072
95,527
408,919
64,4552020
125,035
209,289
96,210430,534
69,118Source: Japan Soymilk Association
Note: Based on JAS soymilk standards, soymilk is categorized into three types based on soybean content.

Ready-to-eat Soybeans
Simmered soybeans (nimame) are popular as ready-to-eat food products. Cooked soybeans are also frequently
sold in pre-cooked meals (sozai). Ready-to-eat soybean producers prefer large, sugar-rich and intact soybeans. In
addition to the standard yellow nimame, there is demand for white, black and red soybeans (Figure 8). MAFF
estimates that about 30,000 MT of soybeans, of which 75 percent are domestically grown, go toward ready-to-eat
soybean production. Yukihomare (yellow), Tamba kuro-mame (black) and Iwai-kuro (black) are popular
domestic varieties.

Fujicco (Hyogo prefecture), Maruyanagi Foods Inc. (Hyogo prefecture), Kanehatsu (Aichi prefecture) andKikuchi Foods Industry (Tokyo) dominate the packaged simmered soybean market. Numerous small niche
producers sell simmered soybeans and sozai with soybeans directly to consumers.
Figure 8. Different Types of Simmered Soybeans (Nimame) and Soybeans in Sozai

In addition to ready-to eat soybeans, approximately 27,000 MT of soybeans, largely imported food-grade, areutilized for processed foods, such as roasted soybean powder, roasted soybeans, sweets, and others.

Isolated Soy Protein and Derived Products
According to the Japan Plant Protein Food Association, Japan’s annual production of plant-based proteins reached47,107 MT (40,949 MT of soy protein isolates7 and 6,158 MT of wheat gluten) in 2019, a four percent from 2018
(Figure 9). Plant protein has a JAS quality standard (available only in Japanese). Fuji Oil (Osaka prefecture) isthe largest isolated soy protein producer.
Traditionally viewed as an affordable and healthy alternative to animal-derived proteins, products containing soyprotein isolates have been growing in popularity. Witnessing the recent global success of plant-based meat
substitutes, Japan’s large meat-processing companies and hamburger chains have turned their attention to thedevelopment of “alternative meats” (JA2020-0024) manufactured from soy protein. Since late 2019, large
convenience store chains have begun to sell ready-to-eat meals containing “alternative meat” products. MAFF isdeveloping a new alternative meat JAS standard (JA2020-0153).
DAIZ, a Kumamoto-based start-up company, has focused on the development and production of plant-based meat
ingredients from non-GE high oleic soybean variety developed by the Saga University. Although soybean
products derived from GE high-oleic soybeans must be labeled as GE (JA2020-0173), DAIZ imports
conventionally bred high-oleic soybeans, which do not require GE labeling.

7

Most of Japan’s soy protein isolates are derived from imported IP soybean meal, rather than soybeans (see JA2020-0067).

Figure 9. Consumption of Imported and Domestically Produced Plant-Derived Isolated Proteins8

Consumption (MT)80,00070,00060,000

Other Imports

50,00040,00030,00020,00010,000

Imported from
China
Imported fromUSA
Domestic
Production

0

Source: Japan Plant Protein Food Association and Japan Customs
Note: Harmonized System (HS) codes for plant-based protein imports are HS: 2106.10-221 and HS: 3504.00-021.

Edamame, Soybean Sprouts and Planting Seeds
Edamame, which MAFF classifies as a vegetable, are soybeans harvested prior to maturity. According to MAFF'slatest available data, in 2019, Japan planted 13,000 hectares (ha) and harvested 66,100 MT of edamame. Japanese
farmers used approximately, 650 MT of domestic and imported food-grade soybean seeds to cultivate commercial
edamame.9 Edamame cultivation is popular in the northwestern region that faces the Sea of Japan (e.g., Niigata,
Yamagata, Akita), the Kanto area (e.g., Gunma, Chiba, Saitama, and Kanagawa), Hokkaido and Hyogo.
Edamame growers prefer edamame varieties that have high sugar content and large bean size before ripening.
MAFF identified more than 400 edamame cultivars, including the very popular Yuagari Musume. Some growers
plant simmered soybean varieties and harvest them while soybeans are still green. In addition to domestically
produced edamame, Japan imports mostly frozen edamame primarily from Taiwan, Thailand, and China. In
recent years, Japan has imported between 70,000 MT to 80,000 MT of fresh and frozen edamame.
Producers of soybean sprouts rely on soybean varieties that sprout quickly and evenly, while maintaining a
specific taste profile. Most soybean sprout producers import soybean seeds.

Attachments:
No Attachments.

8

Data on protein isolated from wheat is not included in the table as gluten has a separate HS code (HS: 1109.00-000) andproduction statistics values.
9
Farmers use about 50 kg of soybeans to plant every 1 ha field of soybeans and edamame.