The day professional chefs seriously confronted soybean dashi. A report on the soybean dashi tasting event (for professionals)
2025年6月12日、料理のプロフェッショナルたちを招いた大豆だし提案会が開催された。料理家・矢尾治氏とエリコ […]
"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.
"We can definitely make something delicious. Let's make a liquid dashi from soybeans!" That single remark set everything in motion. In the summer of 2025, […]
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.
"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.
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.