China is the native land of soy. And it was cultivated from wild beans. The soy culture has very ancient history. In Japan, during the Nara and Heian's periods (years 710-1192), there was a great spread of the ideology of Buddhism. That's why people began searching the product, which could replace meat. Finally they have found soy, which is high-protein. People began to make a soy paste called miso, soy sauce, soybean curd. So it turned into the necessary part of the Japanese meal, as well as seafood.

The annual intake of soy is shown downwards. It is used 500 thousand tones of soy curd tofu, 200 thousand tones of soy sauce and paste miso, 120 thousand tones of natto (soy fermented mass), 13 thousand tones of cooked soy etc.

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