Banrai soymilk uses only 100% Japanese domestic soybeans.
Made by Karayaburi method.
Due to its purity and packaging method, Banrai soymilk has a very long shelf life of 365 days from production (as a drinkable soymilk), and even longer for use in making tofu.
Due to the high concentration of soy solids it is suitable for all kinds of cooking.
Features
- Our special production method prevents coagulation, and our sterilization process makes it ideal for tofu making.
- Banrai soymilk has one of the highest concentrations of soy solids on the market, over 11%.
Rich in the sweetness of soybeans. - This soy milk does not produce soybean pulp. It is richer in nutrients than regular soy milk and produces less food waste.
- Because it uses whole soybeans, it has a rich, sweet flavor. Other companies also make soy milk that uses whole soybeans, but ours uses soybean powder that has been finely ground to 20-30μm, giving it a smooth texture.
- Utilizing Minamisangyo Co., Ltd.’s proud “UFB (Ultra Fine Bubble)” technology, nano-sized nitrogen is injected to extend the life of the soybeans and reduce the unpleasant odor of soybeans.
- One serving (240ml) contains approximately 14g of soy protein, an FDA approved statement. Display of this statement is approved when selling a product containing at least 6.25g of soy protein per serving.
- With a long shelf life of 365 days, it is ideal for export.
(Note): A health claim approved by the FDA. This claim is permitted for the sale of foods containing 6.25g or more of soy protein per serving.
Usage
- Home-made tofu (Chill to 1-10℃ before making)
- Soymillく hot pot dishes, soymilk soups
- Desserts, breads, baked confections and chilled desserts
- Drinks such as cocktails
- Fishcakes and others
| Ingredients: | Water, Soybeans(non-GM) |
| Used by date: | 365 days from date of production |
| Size: | 1,000ml |
| Storage: | Room temperature (Best chilled to 1-10℃. Do not freeze.) |
