talks about MIRACLE MEAT
Culinary expertAyako Sekiguchi
- Culinary expert / Registered Nutritionist
- Member of the Japanese Society of Anti-Aging Medicine and the Japan Society for Orthomolecular Medicine
- American Nutrition Consultant
- Health Care Planner
- With the theme of anti-aging starting with food, she specializes in simple recipes with innovative ideas and backed by evidence.
- With a desire to make the world healthier (mind, body, and economy) through food, she works on various product developments and produces vegetable restaurants and healthy cafes.
PLANT-BASED MEAT Great merits of MIRACLE MEAT and ways to cook it
When did you first encounter Ochiai sprouted soybean? And what’s great about it?
I first encountered Ochiai sprouted soybeans when I visited Mr. Ochiai's laboratory in 2007 through an acquaintance.
It must be very hard work to explore the unknown potential of soybeans.
I was impressed by the vividness in Mr. Ochiai's eyes as he explained the benefits of sprouting.
Many of the nutrients that increase dramatically through sprouting are very important to women's beauty and health.
I feel that sprouted soybeans are equivalent to a superfood.
What is the difference between other soybeans and Ochiai MIRACLE MEAT when it comes to plant-based meat?
The biggest difference is the deliciousness of the ingredients. If the raw material is tasty, you can inevitably make something delicious.
Moreover, the sprouting technology allows us to control the amino acid composition to be similar to meat.
The material itself has a meat-like flavor, does not require to add anything extra, and is simple to prepare.
What's even more appealing is the added nutritional value.
Sprouting increases amino acids, isoflavones, and GABA, making beans a mind- and body-friendly ingredient.
It is a great differentiator from other products.
I expect this amazing technology to be a unique and strongest advantage.
What points do you care when cooking with MIRACLE MEAT?
It's actually easier than meat. It can be rehydrated in water and used as is, so it preserves well and is simple to handle.
There is no bitterness or astringency which are unique to soybeans, and you do not need to be creative in seasoning and preparation.
In fact, it does not have a negative meaty smell, and the flavor of the ingredients itself makes the dish more delicious.
If I were to dare to say it, I'd say you might want to care about binding. In the case of making lumps like hamburgers, you can add starch to make them easier to bind.
※In the case of ordinary plant-based meat, I'd add such things such as adding seasoning to eliminate the smell of soybeans, or finding dishes that are better suited to be made with plant-based meat.
How to make fried chicken
How to make hamburgers
Specifically, what kind of dishes were created?
I've made everyday dishes in Japanese, Western and Chinese with MIRACLE MEAT. Hamburger steaks, meatballs, dumplings, spring rolls, bolognese, mapo tofu, etc., I've tried using it in place of meat. They were all very popular.