#Japan #Osaka #NINZIA #FujiOil #MIRACORE

Bridging Tradition and Innovation: A New Era for Japanese Cuisine

In an exciting collaboration, Fuji Oil, along with three pioneering startups—MISOVATION, NINZIA, and vitom—plans to redefine Japanese traditional cuisine by utilizing plant-based ingredients. This initiative is set to be showcased at the ORA restaurant pavilion during the Osaka-Kansai Expo on August 31, 2025, offering a limited-time food course that celebrates the future of washoku (Japanese cuisine).

Event Overview

The event is titled "Crossing the Boundaries of Common Sense: Startups Change Food and the Future," designed to present innovative food concepts that break traditional barriers. Here are the key details:

• - Date: August 31, 2025 (Sunday)
• - Times: 15:00, 17:00, 19:00 (each session lasts about 30 minutes)
• - Location: Osaka-Kansai Expo, ORA Restaurant Pavilion "Utage," 2nd Floor
• - Format: Presentation followed by food tasting (limited to 20 participants per session)
• - Participation Fee: Free

Due to the overwhelming response, all slots for general public participation have been filled. However, members of the media wishing to cover the event can contact [email protected] for potential coverage slots.

Overcoming Export Regulations: A New Form of Washoku

For years, Japanese food manufacturers have grappled with export restrictions tied to animal-based ingredients in dashi (broth) and extracts. These challenges have often forced manufacturers to alter flavors or, in some cases, refrain from exporting entirely, especially in light of growing vegan diets and religious dietary restrictions.

Fuji Oil's groundbreaking MIRACORE® technology provides a solution to circumvent these challenges, delivering the taste and satisfaction of animal-based products using plant-derived components. This innovation intends to simultaneously preserve the quality of Japanese cuisine while expanding its global reach.

The three startups involved—NINZIA, MISOVATION, and vitom—each bring unique perspectives to the table. They have been pushing the boundaries of food tech while focusing on preservation, nutritional value, and portability. Together, they aim to develop a new form of exportable Japanese food that marries traditional ingredients with modern technology.

Future of Washoku Course: Exciting Offerings

Here’s a sneak peek into the offerings planned for the “Future of Washoku” course:

1. NINZIA: Introducing “Future Disaster Food” - This innovative canned udon uses konjac's fiber properties to create “non-stretching” udon. Combined with MIRACORE®, it offers authentic Japanese flavors in a preserved format.

2. MISOVATION: Presenting “Future Elderly Care Food” - A nutrient-dense freeze-dried miso soup featuring over 30 essential nutrients, designed for easy consumption by older adults, entirely free from animal products and additives.

3. vitom: Showcasing “Future Portable Food” - The Onimochi and BENTO series, presenting a portable rice option that retains nutritional value for a year at room temperature, combining grains and side dishes into a convenient meal format, appealing to various dietary preferences.

Why These Three Startups?

The startups participating in this project each embody a commitment to evolving Japanese food culture through technology:

• - NINZIA: Innovates udon that doesn’t stretch, merging its unique texture with preservation technology.
• - MISOVATION: Partners with over 40 traditional miso breweries nationwide, aiming to bring their offerings to a new market through enhanced nutritional value.
• - vitom: Creates convenient and well-rounded main meals with the Onimochi, bridging emergency food with everyday dining.

All three organizations, while distinct in their approaches, share a common goal: harnessing Japanese ingredients to craft culinary products that can stand proudly on the world stage. The key to this endeavor is the innovative MIRACORE® technology.

What is MIRACORE®?

MIRACORE® is Fuji Oil's unique technology that has been developed over 70 years of research into plant-based materials. By combining plant-derived oils and proteins, it creates satisfying flavors without using animal products. Notable products include MIRA-Dashi®, a plant-based broth that captures the essence of traditional dashi without animal derivatives.

Company Introductions

NINZIA: Founded on the belief that the act of "eating" shapes human well-being, NINZIA focuses on utilizing konjac's fiber to create new textures, proposing innovative options such as disaster food and breakfast dishes to introduce Japan's food culture globally.

MISOVATION: With a vision of promoting health through technology and Japanese food, MISOVATION aims to enhance the value of miso through innovative collaborations and advanced food processing technology, leading to products like the nutritious MISOVATION miso soup.

vitom: Dedicated to addressing social issues through food, vitom has developed shelf-stable rice options that cater to various eating occasions, ensuring that nutritious, portable food is accessible to all.

This upcoming collaboration at the Osaka-Kansai Expo promises not only to display the potential of the Japanese food industry but also to inspire future generations in the realm of plant-based cuisine.