The Japanese "Ministry of Agriculture, Forestry and Fisheries" has updated the statistics regarding soy. Soy is rich in protein, contains 20 types of essential amino acids and has long been used as an indispensable food for the Japanese table (for example Tofu, Natto or "fermented soybean", Miso, Schoyu etc.). In recent years the demand for soy has stabilized with about 3,000,000 tons.
The import of edible soybeans is 744,000 tons and the percentage is 76% while about 70% of the import comes from the USA, Brazil, Canada and China. The soy produced in Japan is rated high quality, but the supply is inconsistent. The demand for soya is expected to increase, and for soy produced in Japan, supply stability is the task for the next future.