Meet the group of experts who get to tell you all about America’s new favorite beverage: creamy, mellow, nutritious Japanese soy milk.
Japanese soy milk offers a deliciously new, yet centuries-old experience. It is silky smooth and rich in protein and other nutritional benefits.
You could say it’s in its own category of soy milk, and that’s where the Japanese Soy Milk Exchange (JSME) comes in. This initiative brings together a variety of experts to serve as a resource for anyone who wants to up their plant-based beverage game – from chefs and baristas to home cooks and foodies. We’re here to share what makes Japanese soy milk so uniquely wonderful, along with delicious ways you can enjoy it every day.
Eric Rath
Historian and Professor, University of Kansas
Rhyan Geiger
Registered Dietitian
Jeff Magyar
Soybean Farmer
Yuji Haraguchi
Chef
