Do Japanese Drink Soy Milk? An In-Depth Look at its Popularity in Japan

January 13, 2026 •

4 min read

According to the Japan Soymilk Association, Japan's soy milk production reached a record high in 2020, driven by growing household consumption. More than just a fleeting trend, the question of 'do Japanese drink soy milk?' is easily answered with a resounding yes, as it has become a staple beverage and culinary ingredient.

Quick Summary

Soy milk, or tonyu, is a deeply embedded and highly popular beverage in Japan, experiencing recent surges in consumption. Its popularity is fueled by rising health awareness, a high prevalence of lactose intolerance, and a vast and innovative range of flavors and products available across the country.

Key Points

A National Staple: Soy milk, or tonyu, is a deeply ingrained and highly popular part of the modern Japanese diet, widely available in supermarkets and convenience stores.
Rich Flavor Variety: Japanese brands like Kikkoman and Marusan offer an extensive range of flavors, from traditional matcha to seasonal options like sakura, catering to diverse tastes.
Health and Wellness Driven: Increasing health consciousness, high rates of lactose intolerance, and positive nutritional perception significantly contribute to its growing popularity.
Versatile Culinary Ingredient: Beyond a simple beverage, soy milk is widely used in Japanese cooking for dishes like hot pots (tonyu nabe) and desserts.
Long-Standing Tradition: While modern popularity has soared recently, soy products have been a staple in Japan for centuries, rooted in Buddhist cuisine and cultural heritage.
Innovation Overcomes Challenges: Early market struggles due to taste were overcome by manufacturing innovations that improved flavor and texture, leading to a major resurgence in the 2000s.
Clear Regulation: The Japanese Agricultural Standard (JAS) categorizes soy milk into three distinct types: unadjusted, prepared, and beverage, helping consumers choose based on their needs.

For anyone visiting Japan, a trip to a supermarket or convenience store will reveal shelves packed with different varieties of soy milk, or tonyu (豆乳). While the sheer volume may surprise some, this widespread availability is a reflection of soy milk’s deep roots and evolving role in the Japanese diet. From a traditional ingredient to a modern health drink with an array of flavors, soy milk’s journey in Japan tells a story of adaptation and innovation.

The History of Soy Milk in Japan

Soy has been a part of Japanese cuisine for over a thousand years, originally introduced from China during the Nara period and valued in Buddhist vegetarian cuisine (shojin ryori). However, its modern form as a popular beverage wasn't an instant success. Initial commercial efforts in the 1980s faced hurdles, with many consumers put off by its strong, beany flavor. The first soy milk 'boom' faded quickly, but persistent innovation by companies like Kibun (now part of Kikkoman) paved the way for future success by improving production techniques to reduce the beany flavor and develop more palatable products.

A second, more successful boom took hold around 2005. This resurgence was fueled by a growing health-conscious population and increased public awareness of the benefits of soy isoflavones. This time, manufacturers were ready with better-tasting products and a much wider selection, transforming soy milk from a niche product into a mainstream favorite.

Why Soy Milk Is So Popular in Japan

Several factors contribute to the enduring popularity of soy milk in Japan today, distinguishing it from a simple health food fad.

Health and Wellness

Addressing Lactose Intolerance: A significant portion of the East Asian population, including Japanese people, has some form of lactose intolerance. Soy milk offers a readily available and familiar dairy-free alternative that fits naturally into the local diet. Approximately 45% of Japanese individuals self-report having lactose intolerance, a key driver for the plant-based milk market.
Nutritional Perception: Soy milk is widely perceived as a healthy beverage, valued for its protein content, lack of cholesterol, and richness in vitamins and minerals. Consumers increasingly view it as a proactive component of a healthy diet, not merely a substitute for dairy.

Cultural and Culinary Integration

Versatility in Cooking: Soy milk is not limited to being a standalone drink. It is a key ingredient in many Japanese dishes, such as the hearty winter hot pot dish called tonyu nabe. It's also used to create desserts like custards, puddings, and the thin skin known as yuba.
Familiar Flavors: Japanese brands have leveraged the cultural affinity for soy by creating flavors that resonate with local tastes. Matcha, black sesame, and traditional sweets like oshiruko (sweet red bean soup) are all available in soy milk form, providing a comforting and familiar experience.

Flavor Innovation

Kikkoman, the market leader in Japan, is renowned for its vast array of soy milk flavors, often with over 40 options at any given time. This diverse lineup keeps the market dynamic and engages a wide range of consumers. The flavor options include:

Coffee
Matcha (green tea)
Black tea
Banana
Seasonal flavors like sakura (cherry blossom) and sweet potato
Dessert-themed flavors such as vanilla ice cream and pudding

Japanese Soy Milk Varieties: A Comparison

In Japan, soy milk is categorized under Japanese Agricultural Standard (JAS) regulations, which defines three main types.


Type	Japanese Name	Description	Best For
Unadjusted Soy Milk	無調整豆乳 (Mu-chousei Tonyu)	Made from only soybeans and water. Retains the purest soy flavor.	Cooking, making tofu, or for those who prefer an authentic, unsweetened taste.
Prepared Soy Milk	調製豆乳 (Chousei Tonyu)	Includes added sugar, salt, and other ingredients for a smoother, less beany flavor.	Drinking plain, in coffee, or cereal. The most common type available.
Soy Milk Beverage	豆乳飲料 (Tonyu Inryou)	Contains added fruit juice, matcha, or other flavorings. Often sweeter than prepared soy milk.	Enjoying as a flavored drink or dessert, similar to a juice box.

Conclusion: A Modern Staple Rooted in Tradition

The answer to the question, "do Japanese drink soy milk?" is a clear affirmation of its significant presence in the country. Its popularity is a confluence of factors, from health awareness and the need for a reliable dairy alternative to the culinary creativity that has seen it evolve into a flavored drink with wide appeal. With major producers continuously innovating and a growing consumer base, soy milk is firmly established as a modern staple, built on a foundation of centuries-old tradition.

For more insight into the history and development of soy milk in Japan, check out this article from FUN! JAPAN: All About Soy Milk: History, Types, and Health Benefits.

Frequently Asked Questions

Yes, soy milk is a common product in Japan and is easily found in virtually all supermarkets, convenience stores, and many drugstores across the country.

The Japanese word for soy milk is tonyu (豆乳). This term, meaning 'bean milk,' is what you will find on product packaging.

Yes, there are three official categories based on Japanese Agricultural Standard (JAS) regulations: mu-chousei tonyu (unadjusted), chousei tonyu (prepared), and tonyu inryou (soy milk beverage).

Yes, flavored soy milk is very common. Brands offer a vast variety of flavors, including coffee, matcha, banana, and seasonal options like sakura.

Kikkoman is the leading soy milk producer in Japan, offering a wide range of flavors. Marusan is another major and popular brand.

Yes, soy milk is frequently used as a culinary ingredient. A notable example is tonyu nabe, a popular soy milk-based hot pot dish, especially in winter.

Recent surges in popularity are driven by rising health consciousness, a high rate of lactose intolerance in the population, and extensive flavor innovation by manufacturers.