Food Revolution! Amazing Rice and Soy-based Alternatives
Originally created for those with allergies or as a solution to international food shortages, alternative foods are now starting to gain in popularity in Japan. Rice and soy, the staple food in Japan, are now being used in creative ways to revolutionize the kitchen. One maker has succeeded in developing Rice Gelee, a gluten alternative that gives a nice chewy texture to its bread and sweets. Another company has come up with a meat substitute made from soybeans that can not only create chicken, pork, and beef alternatives, they are now working on creating cheese and even a sea urchin alternative for use in sushi. This episode features food makers who are using common ingredients to make creative food alternatives here in Japan.
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