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Case Studies

Case

Case Studies

Case

Event, Soybean Dashi

The day professional chefs seriously confronted soybean dashi. A report on the soybean dashi tasting event (for professionals)

Event

"You can draw such delicious dashi from soybeans?" A report on the soybean dashi tasting event (for the general public)

きなこと大豆

Soybean Dashi

Soybean Dashi

"Onko chishin—study the old to learn the new." The challenge of a soybean dashi tsuyu, envisioned together with Mr. Takimoto of Kyozen Co., Ltd.

Soybean Dashi, Chef

Soybean Dashi

Interview with Chef Mamoru Kataoka (IMU Hotel) | "There's no soybean fishiness. That alone makes it dramatically easier to use."

Vegetarian Chance JAPAN finalist Chef Kataoka put Minoyo's soybean paste and soybean dashi residue to use in actual dishes. He speaks about the real, on-site evaluation.

Sommelier, Soybean Dashi

Soybean Dashi

"This is the product I'd been waiting for." How dashi sommelier Mr. Kawaguchi sparked the birth of the soybean dashi pack

Wanting to deliver a real dashi to his vegan students—from dashi sommelier Mr. Kawaguchi's wish, the catalyst for the birth of Minoyo's soybean dashi pack was born.

Chef

Interview, Soybean Dashi

Interview with Head Chef Kurusu of "Kumahiko" in Arashiyama | The day a renowned Kyoto ryotei confronted soybean dashi.

"Looking at it through a chef's eyes, soybean dashi has intriguing potential." Head Chef Kurusu, who plies his craft at the ryotei "Kumahiko" in Arashiyama, Kyoto, seriously engaged with Minoyo's roasted soybean dashi.

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