[Event Report] Chosen by foreign tourists! Menu Creation Seminar - Supporting food diversity such as vegetarian, vegan, halal, etc. starting today -

On August 2023, 8 (Wednesday), DMO NAGASAKI hosted a seminar on food diversification, "Chosen by foreign tourists! Menu creation seminar - Start today to support food diversity such as vegetarian, vegan, halal, etc." ” was held.

We invited Akihiro Mamoru, representative director of Food Diversity Co., Ltd., a leading expert in promoting food diversity, to discuss how to approach vegan and halal support and what the parties are looking for. He gave a 70-minute lecture, including:

According to Shugo-sensei, vegetarians have the image of ``people who eat salads,'' but this is a misconception.

Mr. Shugo introduced vegetarian dishes that he actually ate in New York, and there were dishes that had images of vegetarian food, such as ``french fries,'' ``waffles with fried food and ice cream,'' ``hamburgers,'' ``ramen,'' and ``cutlet curry.'' There was a menu lined up that was (or so it seemed) far removed from that.

"I can do it if I make a reservation, but..."
"The preparation method will change..."
“It costs more to purchase special ingredients...”
To the restaurant business operators who may feel this way, Mr. Shugo says, ``find commonalities rather than differences” Why not solve this? There was a suggestion.

Menus for general customers, menus for vegans, menus for Muslims, menus for people with allergies... It would be difficult to think about each separately, and it would take a lot of time to operate. If you look at the "common features", you will be able to deal with any case.

Peperoncino can be served to Muslims and vegetarians by simply replacing the bacon with mushrooms. Mushrooms are a common, vegan, and halal food.Common pointThat's why.

At this time, instead of using menu names such as "Vegetarian Peperoncino" or "Halal-friendly Peperoncino", the menu names were "Plenty of Mushroom Peperoncino".Menu names that even regular customers would want to tryThere was also talk about the importance of doing so.
Rather than creating a “vegan-specific menu,”This menu item on the grand menu is actually vegan friendly.It is said that it is desirable to achieve a state of ``in terms of sales and operations''.

In the case of Nagasaki, there are many students on school trips, so having a "common feature menu" has the advantage of being able to accommodate various allergies.

In the second half of the lecture,
・What if you could make Nagasaki Champon vegan?
- How can we improve our operations to accommodate a variety of dietary needs?
・How should we deliver information to foreign customers?
There were stories like this.


This seminar also includes a tasting session.
Participants sampled the taste of food that can be eaten by vegans and halal people.

The following nine items were prepared this time.

・Nagasaki Champon Soup [Vegan/Halal compatible]
・Curry A [Vegan/Halal compatible]
・Curry B [Vegan/Halal compatible]
・Sauce [Vegan/Halal compatible]
・Dashi soup [Vegan/Halal compatible]
・SAMURAI RAMEN (red) [Vegan/Halal compatible]
・SAMURAI RAMEN (white) [Vegan/Halal compatible]
・Date syrup [Vegan/Halal compatible]
・Gyudon [Halal compatible]

The Nagasaki Champon soup was apparently made for this seminar by a chef from the world's best vegan restaurant in Tokyo.
Both the curry and champon were as delicious as the ones I usually eat, and I would have never understood the taste unless I had been told that they did not use animal ingredients.

Regarding this seminar, participants said, ``The hurdles for veganism have lowered a little,'' ``I thought Halal would be difficult, but I'm going to do what I can.'' ``It was an eye-opener. I realized the potential of veganism.'' We received feedback such as “.