The Mottainai Way of Cooking with Japanese Soy Milk

As a chef, I am drawn to ingredients that offer more than one purpose. This includes ingredients that nourish the body, inspire creativity and respect the full life of the food. Japanese soy milk is one of those ingredients for me.

It's one of my favorite ingredients to cook with because it is nutritious, versatile and easy to incorporate. It has a subtly nutty flavor and creamy texture that makes it easy to use in both savory and sweet recipes. Many are surprised to find that its flavor is far from overpowering (unlike American soy milks), which is one of the reasons it’s so easy to incorporate into recipes.  

Rooted in Japan’s long tradition of soybean craftsmanship, soy has been an important part of Japanese food culture for generations - and you can feel that respect for it in the way Japanese soy milk is made. To me, that makes it more than just a plant-based substitute for dairy. It is its own category.

One of my favorite recipes that uses Japanese soy milk is oyster chowder. It gives the chowder a natural creaminess while keeping the flavor clean and balanced. I also enjoy using Japanese soy milk in vegan ramen because it creates a rich broth that feels comforting and satisfying, especially when paired with miso, mushrooms, scallions and a bit of chili oil. For something sweet, I enjoy making a strawberry matcha latte. The creaminess of the soy milk complements the earthy matcha and the brightness of fresh strawberries.

What I love most, though, is that nothing has to be wasted. In Japanese culture, there is a philosophy called mottainai, which conveys respect for resources and avoiding waste. Japanese soy milk gives me so many ways to practice and incorporate the mottainai philosophy.

For example, okara is a soy pulp byproduct of soy milk production. I like to add this fiber-packed soy pulp to a salad for extra protein and texture. It can also be folded into patties, baked goods or vegetable dishes. It is nourishing and easy to incorporate into everyday meals.

Another special ingredient I enjoy making is yuba. Yuba is a delicate, thin film that forms on top of boiled soy milk. It takes time and patience to make, but I enjoy the process. My favorite way to eat yuba is just like sashimi, served simply with freshly grated wasabi and high-quality soy sauce. It’s pure, delicate and deeply satisfying.

Japanese soy milk allows me to incorporate the mottainai philosophy into recipes in my home and at my restaurants – ensuring that nothing goes to waste. It allows me to be creative, while adding protein and texture to meals. Whether you are making chowder, ramen, lattes, salads or yuba, Japanese soy milk invites you to cook with imagination.

Want to get creative with Japanese soy milk? Try a few of our recipes!