These New Konjac Root Vegan Eggs Are Taking on Japan’s Egg Industry
Japanese startup Umami United is using konjac powder and enzyme technology to offer a sustainable, cruelty-free solution for the third-highest egg consuming country in the world.
Credit: Umami United
Japan has the third-highest egg consumption in the world after China and Mexico. Now, Tokyo-based startup, Umami United has developed a vegan egg using konjac powder and enzyme technology as part of its mission to diversify the current food system and “unite all at one table”. By using enzymes the company hopes to perfect the right flavor, texture, and experience of eggs, providing a sustainable and ethical solution to Japan’s demand for eggs.
The Umami Egg 2.0 is a cholesterol-free, powdered egg replacement that can be mixed with soy milk and heated to produce plant-based scrambled eggs. It can also be used as an ingredient in dishes such as custard, according to the company.
Umami United was founded by Hiroto Yamazaki as an answer to “Japan’s delay in responding to food diversity and sustainability” when it comes to providing plant-based and allergen-free options. As healthy plant-based options gain popularity across the country, Unami says its products are already “gaining good traction from the domestic Japanese market”.
Credit: Umami United
To make the plant-based egg, the startup uses wood ear mushrooms as well as its “Umami Enhancing Technology” to enhance the flavors. As these mushrooms do not rely on sunlight, they utilize solar sharing, which aims to effectively utilize farmland that would not be suitable for growing produce that need sunlight, and spread renewable energy. Konjac, an ingredient unique to Japan, is used to reproduce the functions of eggs.
“We succeeded in utilizing the heat coagulation, shape retention, water retention of konjac for the development of plant-based eggs, which has a wide range of uses, such as from side dishes like scrambled eggs and omelettes to confectionery such as cupcakes and sponge cakes,” said the company.
Umami will also be taking part in the trade show FHA Singapore, where it will introduce its vegan egg by showcasing a range of different dishes, including the Umami Plant-Based Sushi roll. The company expects to introduce customers to its plant-based egg products through the food service industry by “providing solutions and different recipes to catering companies.” Later, the company plans to launch in supermarkets.
Credit: Umami United
What we eat matters
Worldwide, more than 1.4 trillion eggs are consumed each year. Animal-based egg production uses 93 million acres of land and 51 billion gallons of water, all while exploiting the reproductive systems of hens.
In Japan, the demand for eggs is so high that the poultry population is almost equal to the human population of 120 million. But 2022 has seen progress made across the plant-based egg industry, from the release of Hobotama, a plant-based scrambled egg by the mayonnaise giant Kewpie, to the launch of Ever Egg, a vegan alternative that came from a partnership between fruit and veg company Kagome and vegan junk food brand 2foods.
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