Sesame Soy Milk Nabe” is the most popular hot pot over “Kimchi Nabe”… “Super Delicious Recipe” taught by Mitsukan employees who have the No.1 market share of nabe tsuyu
Winter is the season for hot pot. When enjoying such a classic dish, “Onabe-no-Moto” is indispensable, a seasoning that allows one to enjoy an authentic onabe simply by simmering it together with the ingredients.
It is said that the market size is 45 billion yen and there are more than 1,000 kinds of products. Did you know that Mizkan Corporation’s “Sesame and Soy Milk Nabe Soup Delicious to Finish” is by far the most popular product in the world of nabe stock?
Why is Sesame Soy Milk Nabe Soup the most popular product over other popular flavors such as Kimchi Nabe and Miso Nabe? We asked Mizkan Co.
Fumie Tanaka, who works in the Marketing Division, told us the following
I think the reason why Sesame Soymilk Nabe Soup is so popular is because all of our employees taste-tested and developed the product with an eye to making sure it tastes good to everyone.
An employee’s idea was to add sesame seeds to the soy milk nabe, and we were able to reduce the bean-specific flavor and create a sweeter taste. The sweet and creamy flavor was adjusted to make it easy for children to eat, and I think it became popular as a nabe that is easy for the whole family to enjoy.
The flavor combination of “soy milk” and “sesame” was born from Mizkan’s enthusiasm for development.
In addition to the sesame soy milk nabe, Mizkan also went to Korea to experience the authentic taste of kimchi nabe and visited many restaurants specializing in nabe in order to develop a kimchi nabe, and in recipe development, Mizkan tried any food that could potentially be tasty in a nabe in order to test ingredients that would go well in a nabe. …… Mizkan’s enthusiasm for development is extraordinary.
As a result of such trial and error, a variety of new recipes have been created. Currently, about 6,500 recipes are registered on Mizkan’s official website. Mr. Tanaka, who has tried many nabe recipes, introduced a recipe that was particularly tasty and memorable.
All of the recipes on the official site are delicious, but the one that I found particularly tasty was a slightly reworked version of the regular sesame soy milk nabe recipe, in which lettuce is used instead of Chinese cabbage.
Lettuce is such a good match for sesame soy milk nabe that some people in the company swear that lettuce is better than Chinese cabbage. The crunchy lettuce and the creaminess of the sesame soy milk are a perfect match, and about half a ball of lettuce is so delicious that you can easily eat it.
Other recommended recipes include adding raayu to sesame soy milk to make tantanmen-style nabe, or adding lemon juice and pakuchi to kimchi nabe to make tom yam kung fu-style nabe.
However, while developing various recipes and products, unfortunately, there are some products whose development ambitions have run out of steam.
There are more than 1,000 kinds of hot pot ingredients, so the major flavors are already out there, and we tend to develop strange flavors,” he said.
For example, minestrone and pot-au-feu. We tried to develop them, but they were not very well received. The flavors themselves were delicious, but the fact that there were no opportunities to eat minestrone or pot-au-feu at home was probably a bad thing.
Mizkan seems to sometimes stray from the path it has set for itself, but its passion for development has led it to develop many delicious recipes, so why not try making some of the recipes on its official website and get the power to get through this winter?
Recipe Introduction #1: Sesame Soy Milk and Lettuce
1) Peel off one piece of lettuce at a time, wash clean and tear into bite-size pieces. Remove the stems from the small tomatoes and wash them.
2) Sprinkle “Sesame Soy Milk Nabe Soup Straight” well in a pot and heat. When it comes to a boil, add sausage, lettuce, and tomatoes, in that order.
Recipe #2: Sesame Tantanmen Style with Sesame Soy Milk and Rayu
(1) Cut Chinese cabbage into chunks and leeks into diagonal slices. (2) Remove the bran from the enoki mushrooms and separate into small bunches. Cut other ingredients into bite-size pieces.
Sprinkle “Sesame Soy Milk Nabe Soup Straight” in a pot and heat. When it comes to a boil, add all ingredients except potherb mustard and heat through.
Add potherb mustard to finish.
(4) Add the desired amount of raayu (Chinese red chili oil) and “taste change! Add the desired amount of raayu to “change the taste”.
Recipe #3: Kimchi nabe with lemon juice and pakuchi for a tom yum kung style
1) Cut the roots off the bean sprouts and cut them in half. 2) Cut the root of the bean sprouts and cut in half. 3) Cut the bell peppers into bite-size pieces. (2) Remove the stones from the shimeji mushrooms and separate into small bunches.
Add “Kimuchi nabe-tsuyu mini packet” and water to the pot and heat. When water comes to a boil, add shrimp, bean sprouts, small tomatoes, and harusame seaweed.
Add the chopped pak choi and bring to a boil. Finish with a squeeze of lemon cut into wedges.
Text： Hirokazu Ueno