![]() With his many years creating toppings for instant ramen, Nakayama, 50, expressed confidence in the quality of his latest brainchild. “I fooled a junior employee from another department who tried it,” said a beaming Takateru Nakayama, who heads the product’s research and development team. The imitation eel was perfected this past spring after a three-and-a-half-year effort. They fine-tuned the fat, seasoning and aroma to achieve a perfect balance. In total, 10 “pro reproducers” from different divisions threw everything they had into making the product as authentic as possible in terms of appearance and flavor as well as the fiber of the flesh and its muddy odor. Instant noodle specialists, who embody Nissin’s food re-creation technology, were in charge of the initiative from start to finish. ![]() A unique mayonnaise-like viscosity level was achieved after altering the volume and consistency of the fat. Botanical oil was used for the layer between the flesh and the skin for a creamy touch.Įach of the three layers was then adjusted to resemble freshly cooked unagi. Soybean protein particles were added to the white flesh to render it soft and flaky. To this end, the prototype was analyzed from three aspects: its white flesh, skin and intermediate layer between them. The key issue was making the fake eel more like the real thing. Improvements initially focused on the texture of the imitation product and how it felt in the mouth. It was tested at a monthly sampling session for executives.Ĭomparing it with freshly broiled unagi, most of those in attendance agreed that the imitation eel’s color and shape matched the real thing but still “lacked something.” The first prototype was ready that summer. ![]() The official’s use of the word “higher” reflected growing interest in the use of soybeans and other plants as meat substitutes.Īs such, the comment was taken to mean that Nissin was ready to embrace the challenge of realizing sustainable food development, rather than simply offering something resembling eels. This was in line with what other manufacturers of convenience foods were doing because of poor fish hauls.Īt the gathering, one of the managers exhorted the development team members to “aim higher now that you have been given the chance to create” an eel alternative. On that spring day four years ago, senior officials of Nissin gathered in a meeting room within the corporation’s office.Īt the time, Nissin was starting to develop an eel substitute based on ground seafood. This was due to the fact that the Japanese eel is designated by the Environment Ministry as an endangered species, which has led to fake eel products made of fish paste and other ingredients flooding the market. It has taken this long for the company to bring its concept to fruition. directed its cup ramen professionals to develop imitation eel exclusively from plant-derived material. The Japanese company that pioneered the instant noodle revolution is now ready to tickle the taste buds of consumers who crave the taste of eel but rarely indulge due to the high price and relative scarcity of domestic “unagi.
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