Umami United Japan "Umami Egg"
The market value of Umami Egg, a powder-type plant-based egg proposed by Umami United Japan (Taito-Ku, Tokyo), is beginning to improve.
According to President Hiroto Yamazaki, there are few alternatives to eggs in Japan. Eggs are used in a wide variety of foods. The number of menu items is enormous. Products that process eggs, such as scrambled eggs and omelets, have appeared, but in terms of eggs as raw material, it seems that there are virtually no competitors in Japan.
President of Umami United Japan, Hiroto Yamazaki
Due to concerns about the stable supply of eggs due to the impact of bird flu, prices are also unstable. For this reason, President Yamazaki points out that there has been a latent need for egg substitutes for some time. He said, "I felt the possibility and challenges in the fact that research on egg substitutes had not progressed at all, so I wanted to take on the challenge.'' The presentation to Japanese food manufacturers will proceed as planned, and the results will be made public in mid-2023.
“Umami Egg” is not only accepted for its point of view and suggestion. The perfection of the product is also a major factor in accelerating the expansion of Umami Egg.
“We use konjac as the main ingredient, and our unique umami component is made from wood ear mushrooms. Egg substitutes sold by other companies often use protein from soybeans. It becomes dry and retains the peculiar smell of the beans. Konjac flour has a neutral taste and does not become dry and retains water, so you can achieve a moist texture.”
<Inquiries and joint development offers from major manufacturers for omelets mixed with soy milk>
The "Umami Egg" product lineup consists of two types: "Umami Egg" and "Raku-Purin Mix. Umami Egg is a powdered type made from 100% vegetable ingredients. It is cholesterol-free and manufactured in Japan for safety and peace of mind. When mixed with soy milk and heated, it can be used to make omelets and scrambled eggs, and can also be used as an ingredient in baked goods and other confectionery products, according to the company.
Raku-Purin Mix is also a powdered type made from 100% vegetable ingredients. The three-step process of mixing, heating, and cooling produces a pudding with a smooth texture. The use of millet sugar gives it a gentle sweetness. Custard can also be made.
The number of cases of introduction of this product in Japan, including food service stores, is approximately 30, and the number is still increasing. There are also inquiries from major confectionery and bakery manufacturers that are experiencing a shortage of eggs.
According to President Yamazaki, "We have received offers from a major manufacturer of side dishes containing eggs and a number of major confectionery manufacturers to jointly develop the product, and we should be able to release it within the year.
In addition, the supply of liquid eggs has stopped at 75% of last year's level due to the avian flu. We have received many inquiries about overcoming the supply difficulties with 'Umami Eggs,' and we have quite a large project in the works," he said.
Currently, Umami United Japan is exhibiting at food trade shows in the U.S. to see the market potential and to try to raise funds. In Japan, the company also plans to focus on increasing the number of established companies by having major restaurant chains introduce Umami Eggs and have them realize that the umami, richness, and texture are comparable to those of the real thing.
In closing, President Yamazaki said, "Within three years, we would like to roll out Umami Eggs from the West Coast of the United States to the entire country. We are at a point in time when major food manufacturers must consider egg substitutes as a matter of course, so we are aiming for the top market share there. If we were to use a computer analogy, we would like to become a material like Intel," he says, his hope growing as he steadily prepares for the big flower to bloom.