In appreciation of Okara

 Today, and January 30th annually, is Okara Sweets Day (おからのお菓子の日). Okara is the soft, fluffy soybean pulp that’s left over after making tofu or soy milk. It has a mild, slightly nutty flavor with a light, crumbly texture. Because it’s high in fiber and protein, it’s often used to make sweets that feel wholesome and gently filling. 

Tochigi based Ōmugi Kōbō Loa, a company known for barley‑based foods and okara treats, created the January 30th anniversary.  The date comes from a playful nutritional wordplay: 1 = isoflavone, 3 = soybean saponin, 0 = oligosaccharide, three health‑supporting components found in okara. The aim is to encourage more people to enjoy the company’s okara‑based sweets, which are valued for benefits such as beauty support, digestive health, and overall wellness.

Personally, I am a fan of Okara donuts. And there is a great Okara donut spot in Kawagoe, reviewed here on City-cost. Do you like Okara?