This is a plant-based soy milk yogurt made from high-oleic soybeans (Sadai HO1) born only from the industry-university-government collaboration of Takeo City, Saga University, and Moriko Shoten, fermented with lactic acid bacteria (Lactobacillus plantaram) isolated from pickles. One piece contains 80 billion lactic acids in 80g, which is difficult to break down by stomach acid and reaches the intestines, becoming air for good bacteria and regulating the intestinal environment. This soybean contains oleic acid equivalent to almonds. Oleic acid has the effect of lowering LDL cholesterol (bad cholesterol) in the blood. Since lactic acid bacteria regulate the intestinal environment, the absorption of soy protein and oleic acid is also promoted, and it is a product that allows you to experience a variety of experiences. In order to be appreciated by those who are not satisfied with the existing soy milk yogurt or who are not familiar with the taste, we use a manufacturing method that makes the most of the flavor and sweetness of soybeans.