Tag: Tofu consumption

Japanese adults consume approximately 6-11 grams of soy protein daily, which translates into one to 1.5 servings of soy foods such as tofu. The average Japanese eats a significant amount of soy, of which tofu is a staple.

Tofu, a versatile plant-based protein originating in China over 2,000 years ago, is most commonly eaten in East and Southeast Asian countries like China, Japan, and Vietnam. This deep-rooted culinary history contrasts with its more recent surge in popularity in Western nations, driven by rising health and environmental consciousness. While traditional Asian diets feature tofu as a staple, its role is evolving globally to meet the demands of vegan, vegetarian, and flexitarian consumers.

According to market research reports, the Asia-Pacific region, which includes China, accounts for a significant share of the global tofu market. The answer to what country consumes the most tofu lies in this region, with China emerging as the largest consumer of the soy-based product. The nation's long history with tofu, dating back over two millennia, has cemented its place as a dietary staple.

According to the Sustainable Nutrition Initiative, the per capita food supply of soybeans is highest in Asia, particularly in China, Japan, and South Korea, where tofu is a diet staple. This deep-rooted cultural and culinary significance is the primary driver behind who eats the most tofu per capita.