World's First! Kuro Sengoku Soybean Meat" is now on sale! New menu development by restaurants in Hokuryu Town!

Monday, December 7, 2020

Newly released! Kuro Sengoku Soy Meat. Hokuryu restaurants are working to develop a new menu of Kuro Sengoku Soy Meat!

Plant Based Meat (Plant Meat)

Recently, we are in a situation where the social and dietary environment is changing dramatically due to the effects of the Corona disaster.

The meat industry has been severely damaged by the spread of the new coronavirus infection, and instability in supply has caused meat prices to skyrocket, apparently accelerating consumers' shift away from meat.

Meanwhile, the development of "plant-based meat" (plant-based meat) has been promoted mainly in the U.S. for about 10 years and has been growing rapidly.

Soybean meat, a plant-based meat made mainly from soybeans, is now attracting worldwide attention as a plant-based meat.

soy meat

Soybeans, known as "meat of the field" in Japan, have been used for tofu, miso, soy sauce, and other products since ancient times, making it a familiar foodstuff for the Japanese.

Soybean meat" is made from soybeans, and the oil content of the soybeans is pressed, heated, pressurized, and dried at high temperature.

Compared to meat, it is an excellent food with low calories, low fat, high protein, and also rich in dietary fiber, minerals, vitamin B, and iron.

World's First! Kuro Sengoku Soybean Meat

In response to this trend, the Kuro Sengoku Business Cooperative Association (President Yukio Takada) in Hokuryu Town began developing "Kuro Sengoku Soybean Meat" using Kuro Sengoku soybeans, a specialty of the town.

There was no processing company in Hokkaido to process Kuro Sengoku soybeans into soybean meat. Never one to give up, Chairman Takada searched for processing companies throughout Japan and finally came across a company in Gifu Prefecture. After many twists and turns and a lot of trial and error, they finally succeeded in commercializing the product for the first time in the world.

With the cooperation of the town of Hokuryu and many other concerned parties, sales were finally launched on December 1 (Tuesday).

Chef de cuisine of three restaurants in Hokuryu Town develops menu for "Kuro Sengoku Soy Meat

In addition, the chefs of three restaurants in Hokuryu Town worked sincerely to develop culinary menus using Kuro Sengoku soybean meat.

This time, we covered the new menus at the following restaurants in Hokuryu Town that cooperated in the development of dishes using Kuro Sengoku soybean meat: Restaurant Windmill (Sunflower Park Hokuryu Onsen), Ajigokoro Yahachi, and Oshokujisho Himawari.


Restaurant Windmill (Sunflower Park Hokuryu Onsen)

Store in Sunflower Park Hokuryu Onsen

 A corner with sunflower oil and other Hokuryu Town specialties.

Restaurant Windmill (Tomokazu Maeda, chef) created three dishes: "Kuro Sengoku Soybean Meat Keema Curry," "Kuro Sengoku Soybean Meat Pasta," and "Kuro Sengoku Soybean Meat Steamed Buns.

Chef Tomokazu Maeda's Story



Keema Curry with Kuro Sengoku Soybean Meat

For the new menu item, "Keema Curry with Kuro Sengoku Soybean Meat," we are considering naming the menu "Spice Boy" or "Spice Girl," etc.

The "Kuro Sengoku Soybean Meat Keema Curry" uses five or six spices, including cumin and coriander, to give it a spicy flavor. The keema curry is topped with rice cooked with Kuro Sengoku soybeans, vegetables and a boiled egg.

Kuro Sengoku Soybean Meat Pasta

And "Kuro Sengoku Soybean Meat Pasta" is pasta with the same keema curry spread. The pasta noodles are mixed with "Hokuzuho" rice flour and "Kuro Sengoku soybean flour" produced in Hokuryu Town.

Normally, the keema curry sauce is placed on top of the noodles, but this time the pasta is placed on top of a layer of Kuro Sengoku soybean meat keema curry sauce, a reverse version.

After using Kuro Sengoku Soybean Meat this time, I felt that Kuro Sengoku Soybean Meat is less sweet than white soybean meat. Therefore, I think it is an ingredient that blends easily into a variety of dishes and can be used extensively in dishes that replace meat.

However, it is slightly difficult to use for hardening dishes such as hamburgers, so it is best suited for sauce-type dishes.

Furthermore, it is easy to use for dishes that confine meat, such as steamed buns, spring rolls, and siu-mai.

Kuro Sengoku Soybean Meat Steamed Buns

For this "Kuro Sengoku Soybean Meat Steamed Buns", Kuro Sengoku soybean flour and rice flour are mixed into the dough, and for the filling, Kuro Sengoku soybean meat is used in a soy sauce base with shiitake mushrooms and bamboo shoots for texture, and sesame oil is added in a regular steamed bun style.

We would like to try various menu items using Kuro Sengoku soybean meat in the future, and would like to come up with a variety of different arrangements.

Scheduled to appear by the end of the year!　Kuro Sengoku Soybean Meat Keema Curry

The "Kuro Sengoku Soybean Meat Keema Curry" is scheduled to be on the menu at Restaurant Windmill by the end of the year.

Chef Maeda said, "I am very happy to be here.

Keema Curry with Kuro Sengoku Soybean Meat

Spicy with five or six spices including cumin and coriander, cooked rice with Kuro Sengoku soybeans, topped with vegetables and a boiled egg!


Kuro Sengoku Soybean Meat Pasta

Pasta noodles mixed with Kuro Sengoku soybean flour and rice flour are tossed with Kuro Sengoku soybean meat keema curry!


Kuro Sengoku Soybean Meat Steamed Buns

The skin of the bun is made of kurozengoku soybean flour, rice flour, and wheat flour. The filling is soy sauce flavored with kurosekishi soybean meat, shiitake mushrooms, bamboo shoots, etc. The buns are soft and glutinous with a robust flavor!


Ajijo Yahachi

Ajidokoro Hachihachi (Chef Manabu Okino) created three dishes: "Kurosekishi Soybean Meat Soy Milk Gratin," "Kurosekishi Soybean Meat Miso Moffle," and "Kurosekishi Soybean Meat & Sunflower Oil Furikake.


Chef Manabu Okino's Story

Kuro Sengoku Soybean Meat Soy Milk Gratin

The Kuro Sengoku Soy Meat Sauce of "Kuro Sengoku Soy Meat with Soy Milk Gratin" is seasoned with ketchup, salt and pepper. The white sauce is made with Hokuryu rice flour and soy milk, seasoned with miso, salt and pepper, and garnished with broccoli.

This menu was designed for vegans. Since vegan cooking does not allow the use of animal extracts such as chicken consommé granules, the seasoning methods are quite different. We used miso and soy sauce as alternatives to consommé.

Adding rice flour to soy milk gratin makes it easier to solidify than wheat flour, and rice flour is easier to use in white sauces. You can change the flavor by adding soy sauce, Tabasco, or other toppings to suit your taste.

Kuro Sengoku Soybean Meat Miso Moffle

The "Kuro Sengoku Soybean Meat Miso Moffle" is made with "Hakucho Mochi" (rice cakes) produced by Himawari Farms, "Kuro-chan-don" (Kuro Sengoku soybeans), and now, "Kuro Sengoku Soybean Meat Miso" (thickly seasoned with miso and sugar).

Kuro Sengoku Soybean Meat & Sunflower Oil Furikake

The best recommendation this time is "Kuro Sengoku Soybean Meat & Sunflower Oil Furikake".

Fry garlic and hawk's claw in more sunflower oil, heat, and deep fry Kuro Senseki soybean meat in hot oil at once. Once the oil has cooled, season with salt, pepper, and soy sauce. This is a peperoncino-like cooking method. It looks like "eating raayu (Chinese chili oil). If you want to add spiciness, you can arrange the flavor as you like.

About Kuro Sengoku Soybean Meat

I have found that I prefer to cook and season this meat by frying or deep frying it as it is, rather than putting it back in water, as it retains its crispy texture.

Ordinary cooking is "additive cooking," in which various additions are made to add flavor and taste, but vegan and other types of cooking are "subtractive cooking. There are many seasonings and ingredients that cannot be used, so it is difficult to find the right seasoning method. The subtraction of ingredients makes it more difficult and interesting to create new tastes.

It was a lot of fun and challenging!

This time, I tried to arrange many things to make a vegan dish. I have always wanted to try gluten-free, vegetarian, and vegan cooking, so I was very happy to have this opportunity to try many things, through trial and error and tasting.

Chef Okino said with a smile.

Kuro Sengoku Soybean Meat Soy Milk Gratin

Rice flour and soy milk are added, and the white sauce and soy sauce-based Kurozuishi soy meat mix together in a nice, salty way to give the gratin a gentle flavor!


Kuro Sengoku Soybean Meat Miso Moffle

The crispy texture of the Kurochandon and the rich miso aroma of the Kurozengoku soybean meat in the glutinous rice cake, an inspiring meat miso moffle!


Kuro Sengoku Soybean Meat & Sunflower Oil Furikake

A wonderful collaboration of sunflower oil and Kuro Sengoku soybean meat, this furikake is a gem of a furikake!


Sprinkle on new rice!

The crispy texture of Kuro Sengoku soybean meat is irresistible!


Raw Kuro Sengoku Soybean Meat & Raw White Soybean Meat before cooking



Oshokujiko Himawari (Dining Place Sunflower)

At Mukohi, a restaurant (chef Mitsuo Sato), three dishes were created: "Kuro Sengoku Soybean Meat Gapao Rice," "Kuro Sengoku Soybean Meat Soba," and "Donuts with Kuro Sengoku Soybean Meat Flour & Rice crackers with Kuro Sengoku Soybean Meat.


Mitsuo Sato, Chef de Cuisine

Gapao Rice with Kuro Sengoku Soybean Meat

The black sengoku soybean meat in the Gapao rice is stir-fried as it is, then seasoned with garlic, oyster sauce, soy sauce, and other seasonings.

For color, orange and yellow paprika, snap peas, purple onion, lettuce, and a hot spring egg were added.

Kuro Sengoku Soybean Meat Soba

The Kuro Sengoku soybean meat in the soba noodles is roasted and then put in a food processor to make a powdered (soybean flour-like) mixture, which is then hand-rolled.

Donuts with Kuro Sengoku Soybean Meat Flour & Crackers with Kuro Sengoku Soybean Meat Flour

The sweet was a doughnut filled with Kurozumiseki soybean meal flour, topped with a Kurozumiseki soybean meal baked rice cracker and "Kitazuho ice cream.

About Kuro Sengoku Soybean Meat

Menu development was an initiative that we had never done before, so it was quite a challenge through a series of trial and error.

In Kuro Sengoku soybean meat, there is almost no soybean odor. However, it tends to be difficult to put together and form into meatballs or hamburgers. It is suitable for cooking meat sauces.

There is still room for improvement in the Gapao rice as well, as it remains slightly dry.

said Chef Sato.

Kuro Sengoku Soybean Meat Soba

Kuro Sengoku soybean meat is roasted and ground in a food precessor and mixed with buckwheat flour.


Gapao Rice with Kuro Sengoku Soybean Meat

Original Gapao rice made with Kuro Sengoku soybean meat seasoned with soy sauce, oyster sauce, etc. Vegetables and hot spring eggs as toppings are colorful!


Donuts with Kuro Sengoku Soybean Meat Flour & Crackers with Kuro Sengoku Soybean Meat Flour

Donuts are soft and sticky!　The baked rice crackers are crispy!　Kita Mizuho Ice Cream" melts in your mouth with a gentle sweetness!


The healthy Kuro Sengoku Soybean Meatboys, born and raised with love in Hokuryu Town!

Everyone came up with ideas and came up with cool, stylish, and most delicious transformations!

I look forward to seeing them transform into various styles and continue to bring us energetic energy and deliciousness!

To the powerful and rugged black meatboys who make Hokuryu Town shine,
With endless love, gratitude and prayers.


More Photos

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◇ Photography and Editing: Noboru Terauchi Reporting and Writing: Ikuko Terauchi