Fuji Oil unveils plant-based broth line for culinary applications

JAPAN – Fuji Oil, a prominent food ingredient company based in Japan, has introduced MIRA-Dashi, a new series of plant-based broths designed to substitute animal-based dashi in various culinary traditions, including Japanese, Chinese, and Western cuisines.

Dashi, traditionally a delicate stock made from kombu seaweed and bonito flakes, is a cornerstone of Japanese cooking, enriching dishes like ramen, sauces, and dressings with its unique umami flavor. 

Experts highlight its role in enhancing and harmonizing the flavors within a recipe, making it a subtle yet essential component in many dishes.

The MIRA-Dashi range features flavors such as bonito and other meats, developed using Fuji Oil’s proprietary MIRACORE technology. 

This innovation replicates the taste of animal ingredients, catering to health-conscious consumers and those with dietary restrictions such as vegetarians and vegans. 

In-house research indicates that MIRA-Dashi can also contribute to salt reduction in dishes without compromising on taste, which is often a challenge in culinary applications.

Fuji Oil has a rich history of working with soy protein, leveraging over 50 years of experience in emulsification, the Maillard reaction, and fermentation to enhance the flavor profiles of plant-based products. 

The company’s research and development center in Izumisano is dedicated to understanding consumer preferences through extensive testing and procedural innovations.

One such innovation is Fuji Oil’s Ultra-Soy Separation process, which eliminates the beany taste of soy while preserving its natural flavors. 

This process has led to the creation of plant-based dairy products, including cream and semi-hard cheeses, targeted at bakers and confectioners.

The growing global interest in plant-based foods is reflected in Fuji Oil’s ranking among the top 20 companies worldwide for patent filings related to plant-based food technologies, alongside Amano Enzyme and Nissin Foods Holdings. 

This trend is driven by increasing health awareness, environmental concerns, and the demand for dietary inclusivity, especially in post-pandemic Japan, where tourism has surged and tourists seek vegetarian, vegan, and halal options.

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