The theme of this recipe book is "okara". It's the "Okara diet recipe" that was just released on April 18th. Well, can I get full even though I'm on a diet? The sound is too appealing to the author, who is a deep-rooted glutton.

As a test, ask people around you about okara. Then, "What is Okara made of?" "I'm not really good at it" "Where can I buy it?" This writer is also an okara beginner who has never cooked okara. It's a tough theme ...

The recipe book contains basic knowledge of okara, diet effects, and cooking recipes using okara in a well-balanced manner between Japanese, Western, and Chinese. The types of okara and how to use them are described in a very easy-to-understand manner, so even beginners who have never dealt with okara seem to be relieved.

To begin with, okara is a substance that is separated when soymilk is squeezed from soybeans. Yes, it's squeezed from the perspective of tofu. However, there remains abundant insoluble dietary fiber, which modern people tend to lack, and it cleanses the intestinal environment. In addition, it is a low-carbohydrate food that is good for dieting, and soy nutrients such as vegetable protein increase the efficiency of fat metabolism, making it the ultimate eco-friendly and dieting food.

In addition, the okara food itself is low in calories, and when it contains water, it becomes bulkier without disturbing the taste of other foods. In other words, if you substitute the meat and carbohydrates of your usual diet with okara, you can easily reduce the calorie intake even if you eat until you are full. This is the point of the Okara diet.

By the way, I usually practice here immediately! However, I got information that you can actually sample okara dishes at the recipe book release commemorative event. This is a great opportunity, so I went out immediately.

The event will be held on April 19th as the "Okara" event, which will be the "first in Japan" by Ascom, the publisher of this recipe book. Marie Iemura, the author and model of the National Tofu Federation (Zentoren), also appeared, and he was enthusiastic about the charm of Okara.

On this day, the menu introduced from the recipe book is 7 items in total. Among them, "Mushroom-rich cream stew" and "Okara burg" shocked me in a good way that okara can be the main dish for the author who has only eaten okara with "Unohana Aemono". gave.

"Cream stew with plenty of mushrooms" recommended by Mr. Iemura. The double use of soy milk and okara realizes a significant reduction in calories, while the okara feels thick and firm. The seasoning is very simple, only salt and pepper. However, the taste of bacon and the dashi stock of clams are effective and the taste is authentic. It is also good to chew well and eat by adding plenty of mushrooms. The rough texture peculiar to okara is also likely to be addictive. By the way, Mr. Iemura always fills the pot and eats it from the second day onwards while making it risotto-style.

Next, a plate with "Okara Burg" as the main dish, which has an appetizing scent of Worcestershire sauce. The hamburger steak, which is a mixture of low-calorie minced chicken and okara, is only 271 kcal for one person while firmly feeling the taste and texture of the meat! The effect of okara mixed with seeds gives a moist and soft finish. It's not as if you don't notice that the okara is in it, but the satisfaction as a hamburger is enough. And "Okara rice" that I personally paid attention to. A gluttonous savior who mixes raw okara with regular cooked rice to increase the volume. The taste is the same as usual rice, but chopsticks will spill the okara, so it is recommended to use a spoon.

In addition, the editorial department was able to talk directly to the author, Marie Iemura. Mr. Iemura said that he rarely cooked himself until he met Okara. Now he is confident that "there is nothing you can't make with okara". What she is conscious of when making recipes is to make it as delicious as possible, no matter who makes it with any cooking utensil.

When asked, "Does the taste of okara change depending on the store like tofu?", He said that he recommends a privately run tofu store that has a hand-squeezed method. Unlike machines, soybeans are not squeezed too much, so there is a waste of nutrients left in the body. The type of soybeans used as raw material varies from region to region, so it seems that you can enjoy various flavors of okara nationwide.

Marie.Japan, an okara business company that he represents, will focus on product development and menu proposals to restaurants. Currently, it is in the process of developing a product to launch its own brand of raw okara in June. In addition, he is considering expanding to pancakes and sweets, taking advantage of the fact that various arrangements can be expanded because it looks sober.

Anyway, Mr. Iemura is enthusiastic about studying and thinks about the side of making and the side of eating first. In addition, the slender model body and white skin raise expectations for Okara power. The author seems to have come across another attractive diet ingredient.

■ Profile of Marie Iemura

Born in Ishikawa Prefecture in 1986. He started modeling in earnest from the reader model of the popular fashion magazine "Koakuma ageha", but he got sick after repeating unreasonable diets and rebounds, and he couldn't find a diet method that suits him. I ate okara food made by my mother who was worried about such a situation, and succeeded in losing 12 kg in 3 months in a healthy manner. With this as an opportunity, I woke up to the charm of Okara and am currently working as an Okara researcher. In recognition of his success, he was appointed as the "Okara Ambassador" of Zenzuren. He is also the president of Marie.Japan, which manages the entire Okara business.

Marie.Japan
https://mariejapan.com/