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A dried vegetable assortment set perfect for "Nissin Raoh"
Nissin Foods Co., Ltd. adopted a "dried vegetable assortment set" perfect for its flagship product "Nissin Raoh," timed to October 30, the "Food Loss Reduction Day."
Details of the adoption
Beyond the point that these are dried vegetables made by upcycling off-spec vegetables to match Food Loss Reduction Day, we also considered how delicious they are to eat. For the "dried vegetable assortment set perfect for Nissin Raoh," we selected dried vegetables matched to each flavor and produced original mixes.
Pairing examples
Nissin Raoh Shoyu × dried Kujo negi: We selected sweet Kujo negi to complement Raoh's rich, chicken-and-soy-sauce broth.
Nissin Raoh Miso × dried onion: We selected onion whose gentle sweetness spreads out to complement Raoh's rich tonkotsu-and-miso broth.
Nissin Raoh Yuzu Shio × dried cabbage: We selected cabbage overflowing with sweetness and a crisp texture, perfect for the broth of chicken umami and yuzu aroma.
Nissin Raoh Tantanmen × dried shiitake: We selected shiitake, thick in texture and packed with umami, for the tantanmen broth with its roasted-sesame richness and spicy kick.
Nissin Raoh Tonkotsu Shoyu × Manganji pepper: We selected Manganji pepper, clean and deeply flavored with a refreshing character, for Raoh's mellow, rich tonkotsu-forward broth.
Nissin Raoh Champon × original mix: We selected an original mix of carrot, cabbage, and onion for Raoh's broth of pork-and-seafood umami with fragrant sesame oil.
What is Food Loss Reduction Day?
Food loss in Japan remains one of society's serious challenges. According to estimates published by the Ministry of Agriculture, Forestry and Fisheries for fiscal 2021, annual food loss reached about 5.23 million tons, of which business-related food loss accounted for about 2.79 million tons and household food loss for about 2.44 million tons.
This reality is an issue that no food-related business, including the restaurant industry, food makers, and retail, can ignore. To address it, the government enacted the "Act on Promotion of Food Loss Reduction" in 2019, designating October 30 each year as "Food Loss Reduction Day" and strengthening public-awareness activities.
* Source: Ministry of Agriculture, Forestry and Fisheries, "On the Volume of Food Loss Generated in FY2021 (Estimated Values)" (published June 9, 2023)https://www.maff.go.jp/j/press/shokuhin/recycle/230609.html
Causes of food loss
Major causes of food loss include over-ordering, expired consume-by dates, and waste during cooking. In the restaurant industry in particular, loss of purchased ingredients and waste in the cooking process occur easily, contributing to higher costs and environmental burden. At the production site, too, there are off-spec vegetables discarded due to weather effects.
As a way to solve such food loss, we produce and sell dried vegetables, which keep longer than fresh vegetables and can be rehydrated only in the amount needed, making it possible to minimize ingredient waste.
Agriture will continue to develop its business toward sustainable ingredient sourcing and food-loss reduction, including not only dried vegetables that upcycle off-spec produce but also Kyoto vegetables and heirloom vegetables from other regions. Companies considering adopting dried vegetables are welcome to contact us.
