Case
Event, Soybean Dashi
Event
Soybean Dashi
Soybean Dashi, Chef
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
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
"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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