Showa Sangyo Product Testing

We are recruiting product testers to test three of Showa Sangyo's products: "SHOWA SOY PROTEIN MAMETAN", "SHOWA KONNYAKU KOKA SPAGHETTI" and "SHOWA HAPPYTURN-AJI KARAAGE-KO （FRIED CHICKEN FLOUR）."

Participants will be asked to use these products in cooking, to evaluate the taste and make suggestions for other dishes that the products could be used for. There will be a short survey of approximately fifteen questions.

We will ask participants to submit images of the products they cooked. You can also choose to post them on SNS sites such as Instagram. Please be aware that the submitted images and survey responses may be reproduced on the client website, on Japan Spark, on SNS and printed materials, etc.

As a thank you, all participants will receive a 15S$ gift card for Amazon.sg.

Founded in 1936, Showa Sangyo is a food manufacturing company that handles the largest amount of grain in Japan, thanks to its focus on using grain products such as wheat, soybeans, rapeseed and corn.

The company provides many types of grain-based ingredients, from wheat flour, tempura flour, cooking oil and corn sweeteners to animal feed. Thanks to its ability to turn grain into so many delicious ingredients, Showa Sangyo's products help people to have healthy diets that offer plenty of choice.

Website: https://www.showa-sangyo.co.jp/en/
Twitter: https://twitter.com/showasangyo_co
Instagram: https://www.instagram.com/showasangyo_co/
Youtube: https://www.youtube.com/@ShowaSangyoChannel/about

SHOWA SOY PROTEIN MAMETAN is a soy-based food that's rich in protein and dietary fiber. It can be used for a wide variety of purposes, such as a meat substitute to make your dishes healthier, or making frying batter and sweets.

This product is manufactured and sold in accordance with all relevant laws and regulations in Japan. However, please understand that we are unable to guarantee compliance with any foreign laws and regulations.

How to Prepare Mametan

You will need: 
50g (a little over ¾ of a cup) of SHOWA SOY PROTEIN MAMETAN
200ml (1 cup) of water

1. Put the SHOWA SOY PROTEIN MAMETAN and water into a bowl.
2. Let it stand for three minutes, then drain away the excess water. The Mametan is now ready to use in your favorite meal.

※ 50g of Mametan will weigh about 150-180g after draining, depending on how you drain the water.

SOY BURGERS
 
 Ingredients (serves 2)

• 115g of SHOWA SOY PROTEIN MAMETAN
• 20～30g of soy pulp
• Half an egg (25g)
• 1/4 medium onion (60～80g) chopped
• 1～2 teaspoons of flour
• 1/2 tablespoon of milk
• Salt, pepper and nutmeg to taste
• 1/4 cup of water

 ※ Tofu or bread crumbs can be used instead of soy pulp, if desired.
 
 【Sauce】

• One finely-sliced onion  
• 20～30g of shimeji mushrooms
• 2 teaspoons of salad oil or rice oil

 【A】

• 50～60g of canned demiglace sauce
• 50～60g of ketchup
• 50ml (3 good tablespoons) of red wine
• 30ml (2 tablespoons) of water  
• 20g of butter
• Salt and pepper to taste

1. Fry the chopped onions over a medium-high heat until golden-brown, then take them off the heat and put them on a plate.
2. Mix the chopped and browned onions in a bowl with the Mametan, the soy pulp, the eggs, the milk, and the salt, pepper and nutmeg.
3. Divide the resulting mixture into two equal parts and shape them into hamburgers.
4. Heat some oil in a frying pan on a medium heat, then fry the hamburgers for five minutes.
5. After five minutes, flip the hamburgers, add water, cover them and allow to cook for another five minutes. Once finished, put them on a plate.
6. In a pot or deep frying pan, add the oil, the thinly-sliced onions and shimeji mushrooms. Lightly stir-fry them and add the sauce from [A]. When the sauce is bubbling, reduce the heat and simmer, then pour the sauce over the hamburgers. 

MAPO TOFU WITH SOY MEAT

Ingredients (Serves 2）

• 115g of SHOWA SOY PROTEIN MAMETAN
• 1 piece of tofu (350～400g)
• 1/3 (30g) medium-sized green onion 
• Mapo tofu stock for two people (available in stores)
• Green onion shoots to taste

1. Cut the tofu into 1.5cm cubes and slice the green onion.
2. Put the mapo tofu stock, the Mametan and the tofu in a pan and bring to a boil over a medium heat, stirring gently. 
3. Add the green onions and stir. (If you're using potato starch, turn off the heat and add the starch after dissolving it in water).
4. When the mixture has thickened, turn off the heat, serve it on a plate and garnish with the green onion shoots.

This pasta contains glucomannan, a component that's found in konnyaku potatoes. A smaller serving of KONNYAKU KOKA SPAGHETTI will fill you up just as much as a normal serving of our regular pasta products, enabling you to reduce your intake of calories and carbohydrates by up to 25%.

This product is manufactured and sold in accordance with all relevant laws and regulations in Japan. However, please understand that we are unable to guarantee compliance with any foreign laws and regulations.

1. Boil plenty of water in a large pot and add a little salt. (A good guide is 1 liter of hot water and just under 1 teaspoon of salt per 80g of pasta).
2. Add the pasta.
3. Bring the water to a boil and cook the pasta for about 12 minutes, stirring occasionally. (Do not add more water.)
4. Once the pasta is ready, pour it into a sieve or colander and drain away any excess water.

MAMETAN MEATBALL AND SOY CREAM PASTA

Ingredients (serves 2) 

• 2 bundles/160g of KONNYAKU KOKA SPAGHETTI 
• 50g (just over ¾ of a cup) of SHOWA SOY PROTEIN MAMETAN

Ａ 

• 1/4 (50g) of chopped onion
• 1 egg (50g)
• 1 tablespoon of milk
• 20g of breadcrumbs
• 2 tablespoons of wheat flour
• 1 tablespoon of miso paste
• A small amount of pepper

• 60g of turnip leaves (cut into 2-3cm lengths)
• 1 tablespoon of extra virgin olive oil
• 2/3 cup of water
• 1/2 teaspoon of salt
• A small amount of pepper
• 1 cup of non-homogenized soy milk

Ｂ 

• 1 tablespoon of butter
• 1 tablespoon of flour

• Extra virgin olive oil to taste
• Grated cheese to taste

1. Put the mametan in a bowl and add one cup (200ml) of water. Let it stand for three minutes, then drain it in a colander.
2. Put the drained mametan and [A] into a bowl and knead it until it's all mixed together, then divide it into ten equal pieces and roll them into bite-sized balls.
3. Heat the extra virgin olive oil in a frying pan, add the balls from Step 2, and fry them on a medium heat, turning well to avoid burning. When the balls are well-browned, add water and bring to a boil, sprinkle it with salt and pepper, then cover and simmer over a low heat for 4-5 minutes.
4. Add the soy milk to the balls, mix well and warm over a medium heat. Put [B] in a small bowl, mix well and then add it to the frying pan. Stir and simmer well to thicken the soup.
5. For the KONNYAKU KOKA SPAGHETTI, add a pinch of salt to some water and boil the pasta in it for 12 minutes. Add the turnip leaves and boil for one more minute, then drain off any excess water in a colander.
6. Add the pasta to the balls, toss them together, then serve in a bowl and drizzle with extra virgin olive oil. As an optional extra, sprinkle some grated cheese on top.

TUNA AND MUSHROOM SPAGHETTI ARRABBIATA

Ingredients (Serves 2)

• 2 bundles/160g of KONNYAKU KOKA SPAGHETTI
• 120g of lean tuna
• 100g of mushrooms
• 1 tablespoon of extra virgin olive oil
• A small amount of salt and pepper
• 2 tablespoons of white wine
• A small amount of basil

【A】Arrabbiata Sauce（Makes approximately 350g）

• 1 can (400g) of whole tomatoes 

【a】 

• 3 tablespoons of extra virgin olive oil
• 1 clove of garlic (minced)
• 2 red chili peppers (with seeds)

• 1/2 teaspoon of salt
• A small amount of pepper

1. Quarter the mushrooms and cut the tuna into 1.5cm cubes.
2. Put the canned tomatoes into a bowl and mash them by hand. Put [a] into a pan and cook on a low heat. When the aroma of [a] begins to rise, add the tomatoes and increase the heat to medium. As soon as it boils, add the salt and pepper, cover and simmer on a low heat for about 10 minutes.
3. Heat the extra virgin olive oil in a frying pan and saute the mushrooms on a medium-low heat. Once the mushrooms are tender, add the tuna, season with salt and pepper and sprinkle with some wine. Add 2/3 of the sauce from [2], mix well and bring to a boil, then turn off the heat. ※ We recommend freezing the remaining sauce to use anytime.
4. For the KONNYAKU KOKA SPAGHETTI, add a pinch of salt to some water and boil the pasta in it for 12 minutes, then drain off any excess water in a colander.
5. Place the pasta in a bowl, pour the mixture from [3] over the top and add basil.

Under the supervision of the manufacturer, Kameda Seika, the flavor of "Happy Turn" (a popular Japanese rice snack) has been made available as a frying flour. You can now make delicious, crispy fried chicken with a sweet and salty flavor.

This product is manufactured and sold in accordance with all relevant laws and regulations in Japan. However, please understand that we are unable to guarantee compliance with any foreign laws and regulations.

Ingredients

• Fried chicken flour: 3 tablespoons (about 35g) 
• Chicken: Approximately 250g (about one chicken thigh)

＜① Preparation＞

Cut the chicken into bite-sized pieces (approximately 30g each) and cover with the fried chicken flour.

(Tip for making it extra-delicious!) Shake the bag hard for approximately one minute to ensure that no fried chicken flour remains! 

※ If any flour remains in the bag, rub it into the chicken about ten times and then shake the bag for another minute to fully coat the meat with flour. Note that if the chicken meat is dry, it may be difficult for the flour to stick to it.

＜② Deep Frying＞Once the chicken is thoroughly coated, fry it immediately in oil at 165~175℃.

※ Only fry enough chicken to cover half the oil's surface area at one time. If you add too much, the temperature of the oil will drop.

FRAGRANT FRIED CHICKEN WITH HAPPY TURN FLAVOR

Ingredients (Serves 2)

• 4 chicken fillets (200g)
• 1/2 bag (40g) of HAPPYTURN-AJI KARAAGE-KO 
• Cooking oil
• 1 lemon (cut into wedges)
• Italian parsley to taste

1. Remove any tendons that may be present in the chicken fillets by threading the end of the tendon through the tines of a fork, then taking hold of the tendon in a paper towel (keeping the fork in place!) and pulling it out through the meat.
2. Spread a sheet of cling film on a cutting board and place two fillets on top, taking care to leave a gap between them. Cover with another sheet of cling film and flatten them with a rolling pin until they're about 2mm thick. Repeat for the rest of the chicken, and then cut each piece in half lengthwise. 
3. Spread the HAPPYTURN-AJI KARAAGE-KO onto a plate or tray, place half the fillets from [2] on top and press down to coat both sides. 
4. Immediately after coating, place the coated fillets in cooking oil that's heated to 165～175℃ and fry gently for 4-5 minutes until crispy, turning them halfway through. Repeat [2] and [3] with the remaining fillets.
5. Place the cooked fillets in a bowl, season them with lemon and garnish with the Italian parsley.

Did you understand the product description, ingredients, etc.?

(If you have any concerns about the product — for example, you want to check that it doesn't conflict with allergies or other dietary restrictions, etc. — please contact us.)