Un-soy milk

It's amazing how some words are so onomatopoeic that one can instantly figure out what a word means upon first encounter. Take "meh" for example. The word just exudes its definition, the apathy, the "ugh"ness, the negativity.

It is the perfect word to describe how I feel about all soy milk, organic, fru fru, fresh, sugared, flavored or otherwise, that I have tried in this country. In fact, how dare it call itself soy milk. Thanks to it, many of my friends think soy milk is "nasty". That's because they've only had white people soy milk. (Pardon my un-PC ness.)

For real soy milk, they need to go to Asia, where it is unadulturated and has no remote resemlance to the stuff that masquerades as soy milk.

First, real soy milk does not have that nasty annoying chalky taste that is so pervasive in soy milks sold in stores here.

Real soy milk doesn't have that disgusting aftertaste.

Real soy milk doesn't come in cartons whose shelf life is over a year.

The best soy milk I've ever had was in a department store right across the street from where Verdant Broccoli lived, in Beijing. In fact, I got so hooked on it, that I had it at least once a day the whole time I was there.

Now, as I sit here drinking its vastly inferior cousin sold in the U.S., I yearn for more of that real soy milk I had while I was in Beijing.

This soy milk was ever so slightly greenish in hue. Not surprising, since soy milk comes from soybeans.
It had no chalky aftertaste. It had no added sugar, yet had a tinge of natural sweetness. It tasted like lightly perfumed pureed soybeans.

How I wish I could return to Beijing for more of that good stuff.