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[Soy Meat Project on Meat Day] A cooking class using soy meat will be held at Shibuya Center Gai Children’s Cafe on “Good Meat Day” ~Providing learning about sustainable food choices and eating experiences to children who will be responsible for the next generation of the fourth meat, “soy meat”~
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Snapdish Co., Ltd. (located in Musashino City, Tokyo, Representative Director: Yoshi Funada), which operates the cooking SNS “Snadish”, and six manufacturers and two organizations that sell soy meat products jointly promote the “Meat Day” The Soybean Meat Project offers a soybean meat eating experience on Meat Day, the 29th of every month. On November 29th, the annual “Good Meat Day”, as the first attempt of this project, we collaborated with “Shibuya Center Street Children’s Shokudo” operated by the Shibuya Ward SDGs Association (Representative Director: Daisuke Suzuki). We held a soybean meat cooking class. Through student staff, we explained the features of soy meat in an easy-to-understand manner to the elementary school students and seniors who gathered at the children’s cafeteria, and provided them with the opportunity to make dinner using soy meat and enjoy a delicious meal.
In this project, we are working to popularize soy meat eating by creating an experience of eating soy meat on Meat Day, the 29th of every month, and posting recipes on SNS, and as of November 2017, 65% of people have purchased soy meat. We aim to achieve this ratio of 100% by 2030.
(*In this press release, “soy meat” is used as a general term for the category that includes plant meats and alternative meats.)
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Since its inception, this project has held hands-on events on Good Meat Day (November 29th) to popularize the fourth type of meat, a joint cooking posting project by members, and the publication of the “Soy Meat Eating White Paper.” We are promoting activities to popularize soy meat in a wide range of areas. This year, the second year of the event, we held an event to provide food education and experience eating soybean meat, which is attracting attention as a sustainable food, for children who will be responsible for the future. Overview of Shibuya Center Street Children’s Restaurant special project “Soybean Meat Project on Good Meat Day”
●Date and time: Wednesday, November 29, 2023 17:00-19:00
●Location: Sponge (6th floor, Shibuya Center Building, 16-8
Udagawa-cho, Shibuya-ku, Tokyo)
●Organizer: Shibuya Ward SDGs Association
●Co-sponsored by: Cooking SNS “Snap Dish”
●Support: Shibuya Shimbun, Harajuku Omotesando Shimbun, Manabuya Co., Ltd. ●Cooperation: Taiheiyo Shoji Co., Ltd., Shibutena Co., Ltd., Tastable Co., Ltd., Marukome Co., Ltd., Marudai Foods Co., Ltd., Shibuya Ward Social Welfare Council, E-Smiley Co., Ltd.
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▲Lecture by student staff working at the Shibuya Ward SDGs Association The student staff, called “Hours,” taught elementary school students in an easy-to-understand manner, including quizzes, about the benefits of soy meat that are good for the body and the environment.
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▲Lecture by soy food researcher Saori Ikegami
The children learned about the nutrition of soybeans, how soybean meat is made, and how it changes shape. They also touched and smelled whole soybeans, which are the raw materials for soybean meat, which are too hard to eat as they are, and dried soybean meat. I compared it. You can also experience “boiling soybean meat” in hot water, and sample soybean meat before it is seasoned. Some people said that it doesn’t taste good if eaten as is, but Mr. Ikegami seemed to agree when he said, “This is the unseasoned state, and the meat is just grilled, so it won’t be delicious without seasoning, right?” was.
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▲I actually touched, smelled, and ate whole soybeans, which are the raw materials for soybean meat, and commercialized soybean meat. After the lecture, we tried making one plate using soybean meat. Each dish, such as the “soy meat hamburger,” has been handcrafted with an original arrangement of soy meat, taking into consideration the nutritional balance.
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▲Each child made their own original soybean meat plate.
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▲Here is the completed one plate.
We received products from three manufacturers that are part of the project, including an original hamburger using a patty from Tastable’s NIKUVEGE, tomato stew from Marudai Foods’ PlantRECIPE, and crispy fried soy meat using Marukome’s sliced soybean meat. I made one plate with three types of vinegar sauce.
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▲Take a commemorative photo with the finished dish. Everyone turned out delicious.
Once it’s done, it’s time for rice. We all enjoyed the soybean meat meal that we made ourselves. When seasoning soybean meat that has just been rehydrated in hot water, some people were surprised, saying, “It tastes so good!” Although many of the children were eating soy meat for the first time, some raised their hands when they asked for a refill, indicating that their first experience with soy meat was a “delicious experience.”
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This project will continue to encourage not only Snapdish users who are responsible for home cooking, but also children and young people who will be responsible for the future, to consider soy meat as a sustainable food option for the health of themselves and those around them, and for the planet. In order to increase the number of participants, we will disseminate information on nutritional education and provide cooking and eating experiences.
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About Shibuya Ward SDGs Association/“Shibuya Center Street Children’s Restaurant”
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This project aims to spread the use of soybean meat to the dining table by offering a chance to experience eating soybean meat on the 29th of every month (Meat Day) and to provide a place for
communication on SNS. It was launched on March 29, 2022, with the goal of adding soybean meat as a new option on the dining table as the “fourth meat.”
[Project members] (*As of November 2023, in alphabetical order) Manufacturers: Karuna Co., Ltd., Tastable Co., Ltd., Tofu Meat Co., Ltd., Next Meats Co., Ltd.,
Marukome Co., Ltd., Marudai Foods Co., Ltd.
Supporting organizations: SOY Food Cooking, Japan Soy Food Meister Association Chef: Saori Ikegami (soy food researcher), Mariko Bando (soy meat cuisine researcher)
Since the project started in March 2022, a cumulative total of over 1,500 users have been provided with the experience of eating soy meat products from manufacturers that are project members, and a cumulative total of over 3,500 soy meat cooking posts have been shared on the cooking SNS “Snap Dish”. It has been. From user posts about their eating experiences, we received comments expressing sympathy for the idea of incorporating soy meat into our diets, a sustainable food that is not only healthy but also kind to the global environment (see below).The circle of sympathy has expanded, and we hope to continue working in the future. Furthermore, it has led to the formation of motivation for incorporating soy meat into the diet.
In this project, we will add soybean meat, which has a lower environmental impact than meat due to greenhouse gas emissions and virtual water consumption during the production process, as a “fourth meat” option after beef, pork, and chicken, and add it to the Japanese diet. We will promote diversification. Through these activities, we will also provide opportunities for each family to take action on global environmental and food issues at the table level, contributing to the realization of a sustainable society.
Food SNS “Snapdish” / About Snapdish Co., Ltd.
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inquiry
Snapdish Co., Ltd.
Soy Meat Project Secretariat on Meat Day: Ochii
0422-24-6341 (9:30-18:30 excluding Saturdays, Sundays, and holidays) e-mail: pr@snapdish.jp