The raw material is a powder (Loha soy powder) made by ultra-finely grinding raw soybeans.
When processed in an airflow grinder equipped with our unique know-how, we can produce a stable powder with round granules, finely uniform particle size, and almost no variation between lots.
Various ingenuity has also been added, such as suppressing thermal denaturation to avoid compromising flavor and coagulation properties.
No additives are used whatsoever, and raw soybeans can be ground down to the μm (micrometer) level.

By using this soy powder, it has become possible to create tofu and soy milk products thatdo not produce any okara, and products that extract all of the inherent nutrients from soybeans, through a revolutionary manufacturing process.

By using this soy powder, it has become possible to create the following products using an innovative manufacturing process.

• Tofu and soy milk products that do not discharge okara.
• A product that fully extracts the inherent nutrients of soybeans.

Whole soy milk

• This soy milk does not produce soybean lees, 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.

WHOLE FOODS TOFU（Whole soybean tofu）

• This tofu is made from “whole soy milk” and “nigari” and is good for your body and the environment!
• Because it uses whole soybeans, it has a rich, sweet flavor that has been well received.
  In addition, the ultra-fine grinding using patented technology makes it smooth to the touch.
  And because it uses “UFB (Ultra Fine Bubble),” it has a refreshing, rich taste.