The Difference Between Whole Soybeans and Defatted Processed Soybeans | A Gentle Guide to 'Choosing Without Hesitation' by an Additive-Free Store Manager

At the supermarket in the evening.

You look at the back label of the soy sauce,
and your hand stops at the words "defatted processed soybeans."

It somehow doesn't seem very good.
But you don't know what the difference actually is.

Some days you choose the slightly more expensive "whole soybean" version,
and other days you look at the price tag and put it back on the shelf.

I am the manager of an additive-free food store.
But at home, I am a father of two.

And in the past,
I was also a store manager in a "field that thoroughly pursued low prices."

A household cannot run on ideals alone.

Today, I will write about that difference,
as simply as possible.
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① Conclusion: The only difference is the "state of the raw material"

It is very simple.

・Whole soybean soy sauce: Uses soybeans as they are
・Defatted processed soybean soy sauce: Uses soybeans from which the oil has been removed

Soybeans are naturally about 20% oil.
"Defatted processed soybeans" are those from which that oil has been removed in advance.

In other words, the difference is,
only the state of the soybeans before brewing.
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② Why are defatted processed soybeans used?

Hearing "remove the oil" might feel unnatural.

But there is a reason.

・Protein can be used efficiently
・Fermentation is easier to manage
・Suitable for mass production
・Easier to keep prices down

It is a rational method that spread after the war during the era of protein shortages.

Therefore,

defatted processed soybeans do not equal something bad.

Rather,
it is also a way to effectively utilize soybeans after the oil has been pressed out.
—

③ What is different about whole soybeans?

Whole soybeans are fermented while still containing their oil content.
They take time and are aged slowly.

Because of that,

・The aroma tends to be rounder
・The flavor tends to have more depth
・The aftertaste tends to linger longer

is what is said.

Both the raw materials and the fermentation period cost money.
That is why the price also goes up.
—

④ Which one should you choose?

You don't need to understand everything.

You don't need to memorize fermentation theory or microorganisms.

There is only one thing to look at.

The very first item in the ingredients list.

"Soybeans (whole soybeans)"
or"Defatted processed soybeans"

Just by looking at the beginning, your hesitation will decrease significantly.

When you have knowledge, anxiety decreases.
—

⑤ As a store manager, as a father

I am the manager of an additive-free food store.

But at home,
I cannot always choose the most expensive soy sauce every time.

There is a household budget.

So I have decided.

Basically, I use whole soybeans.
When it's not possible, I don't worry too much about it.

Rather than perfection, it's about being able to continue.

That is the strongest approach.
—

⑥ Related articles

If you are thinking,

・I want to end the hesitation every time
・I want to continue properly without breaking the household budget
・I don't know where to start changing

if that is what you are thinking,

in my previous article,
I summarized "3 criteria for making changes."

This is an introductory guide to changing additive-free living
from "something you struggle with"
to "something you can continue."

👉 'Additive-free without hesitation: 3 criteria for making changes'

For those who need it, please take a look.
—

⑦ Next time preview

Next time,

the difference between "honjozo" (naturally brewed) and "kongo-jozo" (mixed brewing).

Even with the same soy sauce,
the taste and price change depending on how it is made.

Just by looking at "a certain word" on the label,
your hesitation will decrease once more.