We offer our own products, including whole soybean soy milk, long-life soy milk, nigari, and plant-based food.

Cooled soy milk

• Made from 100% domestically grown soybeans (Fukuyutaka), which are rich in carbohydrates and protein, and natural water.
• The soybean solids are over 12%, making this a highly concentrated soy milk, and no shelf life enhancing additives are used.
• Using a unique special manufacturing process, the soybeans are pasteurized at low temperature and high pressure without compromising their flavor, nutrition, or coagulation properties, preserving the sweetness and richness of the soybeans. No genetically modified soybeans are used.

Whole soy milk

• Made using a special new manufacturing method that does not produce okara. Contains the nutrition of the whole soybean, resulting in creamy tasting tofu. Ideal for special tofu dishes.
• 100% domestic soybeans, no genetically modified soybeans are used.

Banrai soy milk (long life)

• Sterilized using a special product that does not impair coagulation properties, so it can be used to make tofu.
• Made with 100% domestic soybeans.
• Maintains the natural sweetness and richness of soybeans. Can be used in a variety of dishes.
• Compared to “prepared soy milk” and “unprepared soy milk,” it has a richer soy flavor.
• 365 days at room temperature

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Banrai bittern

• This nigari is rich in minerals and is made from seawater from the Seto Inland Sea.
• 7g-12g per liter of soy milk
  (Adjust according to the quality of soy milk and your preference)

Pure bittern

• Packaged in small packets for use with Banrai Pot.
• One packet for every 125ml of soy milk.

Flavoring salt

• Made using mineral-rich marine salt, carefully selected ingredients, and natural seasonings, this product makes the most of the natural aroma and flavor of the ingredients.
• No chemical seasonings are used.
• A blend of Owase marine salt and two other ingredients.

Yuzu

• Made with yuzu from Umaji Village, Kochi Prefecture.
• Can be used in a wide range of dishes, including tofu dishes, fried foods, salads, dobinmushi, sashimi and other fish dishes, yakitori, and salads.

Matcha

• Made with Ise matcha.
• Can be used for hiya-yakko (cold tofu), um-yakko (warm tofu), yudofu (boiled tofu), thick tofu, seared fried tofu, deep-fried tofu, agedashi tofu, ochazuke (rice with tea), tempura and other fried foods, salads, sashimi, etc.

Functional soybean “Nanahomare”

Soybeans with high β-conglycinin content
“Nanahomare” is a variety with a beta-conglycinin concentration of 15-20%, containing approximately 4.5 times the amount of beta-conglycinin as “Nagomimaru,” a soybean with a low content of beta-conglycinin.
Soybeans with a high content of beta-conglycinin have been shown to have the effect of not lowering triglyceride levels more than necessary in people with abnormal triglyceride levels, and this has been published in an academic journal in the United States.
This is a super soybean that can bring triglyceride levels closer to normal through diet without the need for a supplement.

Minamisangyo Co., Ltd. contract-farms the rare super soybean “Nana Homare,” mainly in Toin Town, Mie Prefecture.
The harvested “Nana Homare” is processed into an easy-to-use powder in-house, and then finely ground to about 20 μm using their unique grinding technology, which is finer than cedar pollen.
As a result, while consuming one liter of regular soy milk or two to three blocks of soy milk would require one to consume the required amount of β-conglycinin, 200 ml of “Whole Soy Milk” made using this powder and half a block of “Okaya-Free Whole Soy Tofu” can be used to obtain the necessary amount of beta-conglycinin.
And because it is in powder form, it can easily be added to ingredients such as bread and sweets.

note : What is β-conglycinin?
“β-conglycinin” is a protein component unique to soybeans, and it has been confirmed that consuming about 5g per day is effective in reducing neutral fats.
Normally, soybeans only contain about 6-10% of it.