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Coined by Japanese philosopher George Ohsawa in 1961. Ohsawa also occasionally used the kanji term 生蛋 from 生(“fresh; raw”) and 蛋, the first character in 蛋白(tanpaku, “protein”).[1]
^ William Shurtleff, Akiko Aoyagi, editors (2014), History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014), SoyInfo Center, →ISBN, →OCLC, page 2676
