Up cycle Cabbage innovation idea : Cabbage powder for CURRY

Mimatsu Food Co., Ltd., based in Maebashi City, Gunma Prefecture, specializes in the manufacturing and sales of Chinese dim sum. In collaboration with Mori Industries Co., Ltd., the company has announced the release of “Gunma Cabbage Curry” on January 25, 2024. This product is developed with the aim of utilizing the local specialty, cabbage from Gunma Prefecture, and promoting the use of Gunma-produced ingredients, aligning with Sustainable Development Goals (SDGs).

The Executive Managing Director of Mimatsu Food, Mr. Furusawa, highlights the company’s dedication to Chinese cuisine, particularly the production of their main product, dumplings, which requires approximately 6 tons of cabbage daily. To address the issue of cabbage waste, a byproduct of dumpling production, the company initiated the “Cabbage Project.” This project, now in its second phase, has previously introduced products such as “Cabbage Cider” and “Crispy Gyoza with Cabbage Core.” The latest venture, “Gunma Cabbage Curry,” emerged as a result of the collaboration with Mori Industries.

Mr. Funamizu from Mori Industries provides insights into the surprising collaboration, emphasizing Mimatsu Food’s commitment to utilizing cabbage and its potential positive impact on SDGs. Mori Industries, known for producing mushroom spawn and substrates, utilized the facilities of its subsidiary, Belsante, to manufacture the “Gunma Cabbage Curry.”

Quality Control Manager at Mimatsu Food, Ms. Takeda, explains the development process and the unique aspects of the product. The key challenge was to incorporate cabbage, an unconventional ingredient for curry. Various trials were conducted, including incorporating cabbage into ramen, pizza, and doria. The most successful outcome was the development of curry, where the addition of cabbage contributed a fruity sweetness, making it appealing across all age groups. The curry also features diced cuts of meat from locally raised Gunma wheat-fed pork, enhancing the overall texture and flavor.

Furthermore, Mr. Zenza from Mimatsu Food’s Manufacturing Department elaborates on the company’s commitment to addressing cabbage waste. With a focus on SDGs, the Cabbage Project aims not only to utilize non-edible parts but also to incorporate edible parts with sweetness and cabbage powder produced through biorefinery technology. This approach adds complexity to the aroma, umami, and sweetness of the curry. Mr. Zenza shares his personal discovery of the potential of cabbage, expressing a desire for others to experience the charm of Gunma-produced cabbage.

In summary, Mimatsu Food’s collaboration with Mori Industries has resulted in the innovative “Gunma Cabbage Curry,” highlighting sustainable practices, effective use of local ingredients, and a commitment to SDGs. The product is set to debut at the “Delicious Things from Maebashi FESTA” at Haneda Airport Terminal 1 starting January 24, with a focus on early release and promotion. This initiative not only contributes to the reduction of cabbage waste but also showcases the unique flavors of Gunma’s cabbage to a broader audience, aligning with the global movement towards sustainable and ecologically responsible practices.

Source:https://www.atpress.ne.jp/news/382555

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