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.
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.