Products

OISHI Sprouted Soy

This sprouted soybean product is made by mixing four types of domestically grown soybeans and germinating them using our proprietary method. The germination process fully draws out the natural taste and nutritional benefits inherent in soybeans, making them enjoyable as a snack as they are, or easy to add to a variety of dishes such as salads and soups.
※1 Ochiai Sprouting Method, Patent No.5722518.

The protein in beans is broken down during the germination process, making it easier for the body to absorb.

Product Name	OISHI Sprouted Soy
Content	150g
Shelf life (unopened)	D＋180 days
Storage	≦10°C

Raw Materials	Yellow soybeans, Green soybeans, Black soybeans, Red　kidney beans, salt
Country of origin	Japan (Yellow soybeans, Green soybeans, Black soybeans,
Allergen	Soybeans

Nutrition Facts (per 100g)

Energy	260kcal
Protein	21.8g
Fat	12.3g
Carbohydrates	21.2g
Sugar	9.9g
Dietary fiber	11.3g
Salt equivalent	0.72g
GABA	27mg
Isoflavone(aglycon equivalent)	84mg

Other Information

Best before date is valid only when unopened
・ Keep refrigerated after opening / Consume as soon as possible after opening.
・ Color from some beans may transfer, but quality is not affected.
・ Made with germinated ingredients using our proprietary method.
・ The shoot may not be visible, but germination activity is taking place inside the soybean.
・ You may notice a boiled egg-like smell from the beans, but there is no issue with quality.

※The product information is as of April 2025 and is subject to change without notice.

About our selected beans

Yellow soybeans

Well-balanced in nutrition with a light, clean taste. Especially rich in protein and isoflavones.
Green soybeans

Larger than yellow soybeans, with less fat and a sweeter taste. Also rich in iron and dietary fiber.
Black soybeans

The black skin contains anthocyanins, a type of polyphenol, and is known for its rich, deep taste.
Red kidney beans

Slightly larger than other beans, with a mild taste. Rich in dietary fiber, and also contains iron and vitamin B1.