【Washoku to the World】Deliciousness Beyond Borders. MIRACORE® Makes a New Form of Export Possible, Overcoming the "Export Wall" that Animal-Based Ingredients Could Not.

KOBE, Japan - Fuji Oil will partner with three startups—NINZIA Inc., MISOVATION Inc., and vitom Co., Ltd—to offer an exclusive, one-day-only food course on August 31, 2025, at the Osaka-Kansai Expo's ORA Restaurant Pavilion "UTAGE". This course proposes a new "future of food," combining Fuji Oil's MIRACORE® plant-based technology with the startups' signature Japanese cuisine (udon, miso soup, and bento). They are revolutionaly tastes and designed for global distribution.

 

■Event Overview
Beyond Convention: 'Food' and Future Startups are Transforming

Date & Time: Sunday, August 31, 2025
Venue: UTAGE Lab, 2nd Floor, ORA Restaurant Pavilion "UTAGE" at the Osaka-Kansai Expo
Format: Presentation + Tasting Experience (Limited to 20 participants per session)
Fee: Free
Registration: Pre-registration is required for this event. Please sign up from the page below.
https://peatix.com/event/4529952/view

■A New Form of Washoku That Overcomes Export Regulations, Powered by MIRACORE® Plant-Based Technology

For a long time, Japanese food manufacturers have been subject to export regulations and restrictions due to the use of dashi and extracts containing animal-based ingredients. This has created significant challenges, including the need to accommodate vegan and religious dietary customs. As a result, many excellent Japanese food products have either had to compromise their authentic flavor or could not be exported at all.

Fuji Oil's plant-based technology, MIRACORE®, offers a new approach to overcome these limitations. It creates the rich flavor and sense of "satisfaction" found in animal-based products using only plant-derived ingredients. This technology helps solve the challenges of "taste-making" overseas, such as navigating export regulations and local ingredient sourcing. It is a key technology that contributes to both maintaining the quality of Japanese cuisine and enabling its global expansion.

Three startups that support this vision—NINZIA, MISOVATION, and vitom—have been innovating in food tech while working with traditional Japanese ingredients, focusing on aspects like shelf-life, nutritional value, and portability. In this collaboration, they have combined their respective technologies with MIRACORE® to develop a "new form of exportable Japanese cuisine." This will be presented as a special one-day-only food course at the Osaka-Kansai Expo.

■"Future of Washoku" Course Menu (Tentative)

NINZIA Inc.
"The Future of Emergency Food": Aromatic Dashi! The Canned Udon of the Future

This innovative dish features udon noodles that are resistant to becoming soft and soggy, a quality achieved by using dietary fiber from konjac. Combined with MIRACORE®, it delivers an authentic Japanese flavor even as a shelf-stable, preserved food.

MISOVATION Inc.
"The Future of Care Food": Rich and Savory Flavor! The Freeze-Dried Miso Soup of the Future

This is a nutritious miso soup rich in over 30 different nutrients, developed using advanced soy fermentation technology. It is designed to be easy to eat, even for the elderly, and is free from both animal-based products and additives.

vitom Co., Ltd
"The Future of Portable Food": ONIMOCHI BENTO Series: Complete Nutrition Ganmo (A nutritionally complete, shelf-stable meal)

This is an evolution of "ONIMOCHI," their nutritionally complete rice meal that can be stored for one year at room temperature. Even without meat, this new bento-style product packs the satisfying experience of a full meal—rice plus side dishes—into a single, convenient package.

■Why these three companies, and why now?

The three startups participating in this project are all key players who have been evolving Japanese food culture through technology.

• NINZIA: Develops Japanese food ideal for emergency situations and global export with its technology that prevents udon noodles from becoming soggy.

• MISOVATION: Creates new markets by partnering with miso breweries across Japan to create nutritionally complete miso and to digitalize its distribution (DX).

• vitom: Creates a new staple food with "ONIMOCHI," which balances shelf-life, portability, and high nutritional value.

While each company is unique, they share a common mission: to explore new forms of food using traditional Japanese ingredients that they can proudly share with the world. And for this project, the key to unlocking that potential is the innovative technology, MIRACORE®.

■What is Fuji Oil's MIRACORE®?

This is a proprietary technology from Fuji Oil Co., Ltd., a food ingredients manufacturer with over 70 years of research experience in plant-based materials.

MIRACORE® technology creates a deep sense of "satisfaction" by uniquely combining plant-based oils and proteins. A key product in its lineup is MIRA-Dashi®, a plant-based dashi broth that replicates the rich taste of animal-based ingredients without using them.

■Introduction of Companies

NINZIA Inc.
We believe that the act of "eating" physical food is a fundamental source of human well-being. We have focused on the unique properties of dietary fiber from konjac, a traditional Japanese ingredient. By controlling the behavior of this fiber, we developed a proprietary texture-creation technology that does not rely on sugars or fats. From healthy breakfasts to emergency foods, we are proposing "new forms of food" from Japan to the world.

Masahiro Yoritama, CEO
Udon is one of the Kansai region's most iconic foods, but its tendency for the noodles to become soft and soggy has been a major barrier to canning it for emergency use. Therefore, by fusing our texture-creation technology that utilizes konjac fiber with the deep sense of satisfaction created by MIRA-Dashi®, we have developed the "udon of the future," which achieves both excellent shelf-life and authentic texture. This is truly the future of emergency food, born from the food culture of Kansai, that we are excited to deliver to the world.

 

MISOVATION Inc.
With the vision of "making the world healthier through Japanese food and technology," we are a food-tech venture working to add high value to miso—a market that has been shrinking—and to digitalize its distribution (DX). Partnering with over 40 traditional miso breweries across Japan, we utilize advanced fermentation technology, food processing techniques, nutritional design, and a DX distribution model. Through this, we offer "MISOVATION," a nutritionally complete miso soup, and "MISOBOX," a craft miso soup subscription service.

Yuto Saito, CEO
Miso and soy fermentation technology are cultural assets that Japan can be proud of, yet the number of producers is decreasing year by year. We have redesigned the flavor, nutritional value, and distribution of miso from a scientific perspective, evolving it into a plant-based, freeze-dried, and nutritionally complete food. Through MIRA-Dashi®, we hope to expand the new possibilities of miso to the world.

 

vitom Co., Ltd
Operating under the philosophy, "Do the right thing," vitom is a food-tech startup that confronts social challenges. We developed "ONIMOCHI," a nutritionally complete rice meal that can be stored at room temperature for one year. It has gained attention as a "new staple food" that seamlessly connects emergency, portable, and everyday meals. In 2024, our crowdfunding campaign achieved 967% of its funding goal. Our CEO, Mikiya Hayashi, leverages his expertise as a visiting researcher at Ritsumeikan University to pursue genuinely healthy food products through industry-academia collaboration.

Kansei Hayashi, CEO
The "ONIMOCHI BENTO Series: Complete Nutrition Ganmo," which we are unveiling as the next generation of our ONIMOCHI product, was inspired by Japanese bento culture and developed as a satisfying, easy-to-carry meal. By using MIRA-Dashi®, which enables global expansion, I feel we are one step closer to realizing our concept of "the future of portable food." I hope this event will be an opportunity for Japan's unique food culture and wisdom to reach the world.

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【日本の伝統食を世界へ】植物性出汁を使い輸出の壁を越える。不二製油×スタートアップ3社が挑む「未来の和食」、万博限定で提供

おいしさのまま、国境を越える。動物性原料が越えられなかった「輸出の壁」を、MIRACORE®（ミラコア）が可能にする、新しいカタチ

株式会社NINZIA（神戸市中央区、代表取締役：寄玉 昌宏）は、株式会社MISOVATION（東京都中央区、代表取締役：斉藤 悠斗）、株式会社vitom（東京都品川区、代表取締役：林 幹晟）とともに、不二製油株式会社（大阪府泉佐野市）との共創により、不二製油株式会社が大阪・関西万博のORA外食パビリオン「宴～UTAGE～」内で開催するイベントにて、（2025年8月31日）“この日だけ”の限定フードコースを提供いたします。

本コースは、不二製油の植物性の技術「MIRACORE®（ミラコア）」と、3社が誇る日本由来の伝統食材（うどん・味噌汁・弁当）を掛け合わせ、「常識を越える味」と「世界に届けられる形」を両立させた、新たな“未来の食”の提案です。

 

イベント概要

プログラム名：常識の境界線を越えて　スタートアップが変える“食”と未来

日時：2025年8月31日（日）
　　　①15:00～／②17:00～／③19:00～（各回 約30分）

会場：大阪・関西万博「ORA外食パビリオン 宴-UTAGE-」2F 宴-UTAGE-ラボ

形式：プレゼンテーション＋試食体験（各回20名限定）

参加費：無料

本イベントは、事前申込制です。次のページからお申し込みください。
https://peatix.com/event/4529952/view

 

輸出規制を越える、新しい和食の形。植物性の技術「MIRACORE®」が支える、食の越境

長らく、日本の食品メーカーは、動物性原料を含む出汁やエキスにより、輸出の際に規制や制限を受けてきました。ヴィーガンや宗教的な食習慣への対応も含め、多くの優れた日本食が、味を変えざるを得ない、あるいは輸出できないといった課題に直面してきました。

不二製油株式会社による植物性の技術「MIRACORE®」は、こうした制約を回避しつつ、植物性原料で動物性食品のようなおいしさや「満足感」を表現する、新しいアプローチです。輸出規制や現地での食材調達の課題をはじめとした、海外での「味づくり」の課題に対して、和食の品質維持とグローバル展開の両立に貢献する技術です。

この技術に賛同した3つのスタートアップ——NINZIA、MISOVATION、vitomは、日本の伝統食材を扱いながらも、保存性・栄養価・携帯性といった視点でフードテックの革新を進めてきました。今回の共創では、各社の技術とMIRACORE®を掛け合わせた“輸出可能な和食の新形態”を開発し、大阪・関西万博の1日限定フードコースとして提供します。

 

「未来の和食」コース内容（予定）

【株式会社NINZIA】
「ミライの防災食」——出汁かおる！ミライの缶詰うどん
こんにゃくの食物繊維を応用した“伸びにくい”うどん。MIRACORE®との組み合わせで、保存食でも本格的な和の味わいを実現。

【株式会社MISOVATION】
「ミライの介護食」——コクある味わい！ミライのフリーズドライ味噌汁
大豆発酵技術の活用により30種類以上の栄養素を豊富に含む栄養味噌汁。ご高齢の方でも食べやすい設計で、動物性食品不使用かつ添加物不使用。

【株式会社vitom】
「ミライの携帯食」——おにもち・BENTOシリーズ：完全栄養がんも（完全栄養レトルト食品）
1年間常温保存できる完全栄養ごはん「おにもち」が進化。肉不使用でもごはん＋おかずの満足感をひとつに詰めた、弁当スタイル（=BENTO）に。

 

なぜ、いまこの3社なのか？

本プロジェクトに参加するスタートアップ3社は、それぞれが「日本の食文化をテクノロジーで進化させてきたプレイヤー」です。

NINZIA：うどんが“伸びない”技術で、防災・海外展開に最適な和食を開発

MISOVATION：全国の味噌蔵と連携し、味噌の完全栄養化と流通のDXで新市場を創出

vitom：保存性・携帯性・栄養価を両立した「おにもち」で、新しい主食を創出

三者三様ながら、共通するのは「日本由来の食材を使い、世界に誇れる食の形を模索していること」。そして、今回その鍵となるのが、MIRACORE®という革新的技術なのです。

 

不二製油株式会社「MIRACORE®」（ミラコア）とは

70年以上植物性素材を研究してきた食品素材メーカーである不二製油株式会社独自の、植物性の油脂とたん白を組み合わせて「満足感」をつくる技術です。主な製品ラインナップに、動物性素材を使わずにその味わいを表現する植物性のダシ「MIRA-Dashi®」があります。

 

企業紹介