\"We can definitely make something delicious. Let's make a liquid dashi from soybeans!\" That one remark set everything in motion. In the summer of 2025, the encounter with Mr. Takimoto, representative of Kyozen Co., Ltd., lifted Minoyo's soybean dashi to a new stage.<\/p>\n
On July 10, 2025, an article ran in the evening edition of the Kyoto Shimbun. It reported that Kaikatei at Kyoto's Toei Kyoto Studio Park was offering a \"vegan-friendly udon.\" Minoyo immediately made an appointment and visited Kaikatei.<\/p>\n
There, they met Mr. Takimoto, who had just founded Kyozen Co., Ltd.<\/p>\n
With Minoyo's roasted soybeans and soybean dashi pack before him, Mr. Takimoto was convinced on the spot. \"This is interesting. If we make a liquid dashi from soybeans, we can definitely make something delicious. Let's do it!\"<\/p>\n
The speed of that decision and the certainty of his words moved Minoyo.<\/p>\n
Mr. Takimoto is a food professional and also an entrepreneur who had just launched a new business focused on organic and vegan ingredients. A collaboration with Kameoka City, a convenience-store-format retail rollout. He was a person overflowing with things he wanted to do.<\/p>\n
What Mr. Takimoto aimed for was a product unlike any before. \"Rather than an existing dashi, I want to develop it as a new 'seasoning' from Kyoto. Additive-free and authentic, a dashi where you can really feel the soybeans.\"<\/p>\n
True to those words, his particularity about the ingredients used allowed no compromise whatsoever.<\/p>\n
The soy sauce is Yamaki's soy sauce (purveyor to the Imperial Household), the salt is derived from deep-sea water, the kombu is ma-kombu harvested in summer, and the sugar is an organic sugar that makes up just 4% of global distribution and is rich in potassium.<\/p>\n
\"I'm selecting ingredients on the concept of taking in minerals from the seasoning. Potassium, calcium, iron. I want to make a seasoning where you can naturally take in minerals from everyday meals, without relying on supplements.\"<\/p>\n
What Mr. Takimoto resonated with was the philosophy Minoyo holds. \"Onko chishin\u2014study the old to learn the new. A soybean dashi that uses no additives and is particular about its raw materials lies on the extension of the food culture of wagashi. I think it's a product born from the desire to preserve a good food culture.\"<\/p>\n
The ethics and techniques a long-established bean shop holds, and the challenge of a new business from Kyoto. When the two philosophies intersected, the outline of a product called \"soybean dashi tsuyu\" came clearly into view.<\/p>\n
What Mr. Takimoto emphasized is the clarity of the target. \"Rather than prioritizing price, I want to deliver it to the segment that chooses good things. The vegan market is small at 3\u20136% of the whole, but the market scale is far larger than the sales of various events. Information spreads fast, and good things catch on.\"<\/p>\n
\"A delicious meal everyone can eat.\" A soybean dashi tsuyu that is additive-free and particular about its raw materials is a product that embodies that ideal. Price design that lets everyone from farmers to sellers earn a fair profit is also one of Mr. Takimoto's unshakable convictions.<\/p>\n
In December 2025, Mr. Takimoto visited Minoyo's roastery and decided on the final taste. A formulation narrowed down through repeated prototyping. With the conviction of \"this is it,\" full-scale manufacturing at the plant got underway.<\/p>\n
However, reproducing at plant scale the taste completed in prototyping proved harder than imagined, and Mr. Takimoto and Minoyo are still going through trial and error at the plant. \"Because I'm convinced it's delicious, I won't compromise.\" In those words dwells a strong will to completion.<\/p>\n
In March 2026, the soybean dashi tsuyu will make its debut at \"Foodex,\" one of the world's largest food exhibitions, held in Tokyo.<\/p>\n
Minoyo's soybean dashi, which began with roasted soybeans, became a home-use \"dashi pack,\" and then took the form of a liquid \"dashi tsuyu,\" is at last set to stand on the world's culinary stage.<\/p>\n
A joint work of Minoyo and Mr. Takimoto, to be sent out to the world as \"Japan's first additive-free dashi base.\" Minoyo and Kyozen's soybean dashi tsuyu is set to make its name on the world stage in the spring of 2026.<\/p>\n
Representative of Kyozen Co., Ltd. An entrepreneur engaged in the distribution and sale of organic and vegan ingredients. He makes it his mission to send out \"a delicious meal everyone can eat\" from Kyoto, and is developing regional collaboration with Kameoka City and innovative food businesses. He will debut the soybean dashi tsuyu at Foodex in March 2026.<\/p>","protected":false},"excerpt":{"rendered":"
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