Soybean-Powered Onigiri: Future Food Showcase at Osaka Expo

The upcoming Osaka-Kansai Expo will offer a glimpse into the culinary future. Maruyanagi Foods Inc. will showcase its innovative “Onigiri of the Future.”

This modern twist on a traditional Japanese favorite uses ingredients like soybeans, barley, and rice. The result is a nutritionally rich and sustainable food option.

The onigiri honors Japan’s culinary heritage. It also addresses global issues like food sustainability, the protein crisis, and fiber deficiencies.

Reimagining a Culinary Tradition: The Onigiri of the Future

Maruyanagi Foods Inc., a Kobe-based company, is known for its creative use of traditional Japanese ingredients. The company has created a rice ball that reinvents the concept of onigiri.

Made with white rice, steamed soybeans, and barley, the onigiri is seasoned with salt, soy sauce, and dashi broth. This combination makes it more than just a tasty snack.

Its composition aligns with modern nutritional needs. The onigiri serves as a superfood with a purpose.

This initiative highlights a shift in how traditional foods are adapted to meet current challenges. Maruyanagi Foods uses culinary wisdom from the past to shape a more sustainable and nutritious future.

Why Soybeans Are Key to Sustainable Nutrition

One standout feature of the “Onigiri of the Future” is its use of soybeans. Soybeans are praised for their nutritional and environmental benefits.

Soybeans provide 16.6 grams of protein per 100 grams, nearly matching beef. They also require less than 13 percent of the water used for beef production and emit only 1.2 percent of the greenhouse gases associated with cattle farming.

The use of soybeans supports the global effort to reduce meat consumption and fight climate change. The World Wide Fund for Nature (WWF) has named soybeans one of its 50 “Foods of the Future.”

By adding this legume to the familiar onigiri, Maruyanagi Foods shows how diets and the planet can benefit from small changes.

Addressing Nutritional Gaps: Fiber and Protein in Every Bite

The “Onigiri of the Future” also addresses fiber deficiency, a common dietary concern. With 40 percent of its ingredients being soybeans and barley, each rice ball offers 5.6 grams of dietary fiber per serving.

This is three times the fiber of a typical rice ball. It helps fill a gap in many diets where fiber intake is often too low.

By using nutrient-rich ingredients in a popular food, Maruyanagi Foods shows that healthy eating can still taste good.

A Glimpse into the Future at the Osaka Expo

Visitors to the Osaka Healthcare Pavilion’s “Food and Culture of the Future” section can try Maruyanagi Foods’ rice balls. Starting at 10 a.m. on August 4, guests can sample 2,800 free onigiri.

This event gives people a chance to taste what sustainable, nutritious food could look like in the future. The company hopes to inspire conversations about how traditional culinary practices can address food challenges.

The Bigger Picture: Merging Tradition with Innovation

The “Onigiri of the Future” is more than just a food item. It shows how tradition and innovation can work together to solve challenges like food sustainability and global nutrition deficiencies.

By using environmentally friendly ingredients like soybeans and barley, Maruyanagi Foods demonstrates that old practices can have new uses.

Looking Ahead: Can Tradition Save the Future?

The success of the “Onigiri of the Future” may inspire more brands and industries to explore their culinary heritage for sustainable ideas.

Combining traditional techniques with modern needs could help reshape global food systems.

At the Osaka Expo, Maruyanagi Foods’ soybean-rich onigiri highlights how answers to today’s problems can come from familiar foods.

 
Here is the source article for this story: Soybean-rich onigiri a ‘food of the future’ at Osaka Expo | The Asahi Shimbun Asia & Japan Watch