Following last year's overwhelming success that drew around 45,000 visitors, the Soy Milk Festival is returning to Shinjuku Southern Terrace Square this October. This three-day celebration invites visitors to learn about, taste, and enjoy soy milk in new and exciting ways.
The festival's first lineup of vendors promises to offer something for both devoted soy milk fans and newcomers. Making its debut this year is Tofu-ya Ukai, a renowned tofu restaurant serving soy milk udon crafted with domestic soybeans. Returning favorites include Tokyo Tarako Spaghetti with a special festival-only creation, Soymilk Senka offering sweets and drinks, Tofu Pan selling bread and baked goods made from tofu, soy milk, and okara, and Wanna Manna, serving Taiwanese breakfast dishes such as salty soy milk with shrimp dumplings.
At the Kikkoman Soy Milk booth, guests can explore soy milk's versatility through tasting sessions of three varieties, shop from over 30 flavors in 200ml packs, and pick up exclusive merch. Additionally, event sponsors Nagatanien and Riken Vitamin will offer creative recipe ideas, such as soy milk ochazuke and soy milk soup, with free sample sets distributed at the venue entrance while supplies last.
The festival is designed to showcase soy milk's appeal beyond drinking, from savory noodles to creamy desserts, while promoting it as a healthy, everyday choice. With free admission, easy access from Shinjuku and Yoyogi stations, and extended evening hours, it's a perfect stop for food lovers seeking something different.
If you're a long-time soy milk enthusiast or just interested to see how versatile this ingredient can be, the Soy Milk Festival offers a fun taste of Japan's plant-based culinary creativity. More vendors and activities will be announced closer to the event on the official website.
