On December 15, 2024, Minoyo's first-ever soybean dashi tasting event for the general public was held. Participants who had been half in doubt\u2014\"can you really make delicious dashi from plants alone?\"\u2014were all voicing their surprise by the end of the event.<\/p>\n
As you entered the venue, the fragrant aroma of dashi drifted softly through the air. Roasted soybeans, kombu, shiitake. A rich aroma born from plant-based ingredients alone.<\/p>\n
The theme that day was to have participants physically experience for themselves that \"the depth of flavor is completely different with soybean dashi than without.\" A demonstration was held in which two soybean dashi packs completed a meal for four. As dishes were finished one after another before their eyes, the participants' expressions changed.<\/p>\n
The dishes served that day all made the most of soybean dashi's distinctive features.<\/p>\n
\u00b7 Osumashi. A dish where you can experience how well the soybean dashi pack goes with kombu and shiitake. Within its clarity, a gentle sweetness and umami spread.<\/p>\n
\u00b7 Chikuzen-ni. The soybeans from the dashi residue were simmered in as they were, making full use of their texture and umami. \"I can't believe dashi residue is this delicious,\" someone remarked.<\/p>\n
\u00b7 Takikomi gohan. Introduced as an easy example of using dashi residue. The fragrant flavor of the soybeans blended into the rice, giving a simple yet deeply flavorful taste.<\/p>\n
\u00b7 Kombu-and-shiitake tsukudani. The kombu and shiitake used for the dashi were also used as they were. You can experience an eco-friendly dashi culture with nothing thrown away.<\/p>\n
\u00b7 Soybean kanroni. The soybeans from the dashi residue made into kanroni. As a protein-rich side dish, it was especially well received by health-conscious participants.<\/p>\n
\u00b7 Soybean florentine. The surprising proposal of using dashi residue in Western confectionery. \"You can make sweets from dashi residue?\" someone exclaimed, and after tasting it, the surprise spread even further.<\/p>\n
In addition, for dessert, a gelato of black soybean and soybean coffee, along with freshly made kinako and warabi mochi, also made an appearance. It was a program where you could experience Minoyo's distinctive world of soybeans consistently, from savory dishes to sweets.<\/p>\n
All of that day's dishes were vegan-friendly, using no animal-derived ingredients at all. Many impressions were heard, such as \"I never thought you could make such a rich meal from plants alone.\"<\/p>\n
People with allergies, those who choose ingredients for religious reasons, vegans, the health-conscious. Soybean dashi holds the potential for people of all kinds of backgrounds to gather around the same table. It was a discovery that a single dashi broadens the range of what people can eat.<\/p>\n
During the event, the background to the birth of soybean dashi was also discussed. The sharp decline in kombu harvests due to climate change, the global shift toward plant-based food culture. That soybean dashi is also a product born from the currents of the times. And on learning the history that soybeans have long been used for dashi in shojin cuisine, participants felt anew the depth of Japan's food culture.<\/p>\n
An attempt to reclaim, in a new form, what people today had forgotten. Hearing this, the sight of participants nodding with evident interest was striking.<\/p>\n
A variety of voices came in on the survey.<\/p>\n
\"Knowing that the soybeans left after drawing the dashi can be used in cooking, the sense of waste disappeared.\"
\n\"It looks like the number of dishes I can eat together with my vegan family will increase.\"
\n\"I think it would make a wonderful gift for a friend abroad.\"<\/p>\n
The soybean dashi tasting event became a place to experience Japan's food culture through Minoyo's products. People who came half in doubt took soybean dashi home as their own by the end of the event. That was what made us happiest of all.<\/p>","protected":false},"excerpt":{"rendered":"
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