Turning Okara into a New Food Ingredient: Ichimasa Kamaboko and Singaporean University Conduct Joint Research
Japanese seafood paste product manufacturer Ichimasa Kamaboko is working with Nanyang Technological University in Singapore to develop a new food ingredient. The goal of this project is to effectively utilize "okara" (soy pulp), a byproduct of tofu production.
The research team has developed a technique to ferment okara by adding oyster mushroom mycelium. While okara is typically considered a food loss item that is often discarded, this technology makes it possible to transform it into a highly nutritious food product.
Experimental results have shown that okara fermented using this method has an increased protein content compared to its original state. Furthermore, it has been confirmed that the action of the oyster mushroom enhances umami components, resulting in a flavorful ingredient.
This research is attracting attention not only for reducing food loss but also as an initiative aimed at sustainable food production. There are high expectations for how this technology will be put into practical use and eventually make its way onto our dining tables.