JINYA Ramen Bar is taking its commitment to accommodate a variety of dietary needs and preferences to the next level by launching new dishes made with Impossible Foods’ plant-based meat.
Through its collaboration with Impossible Foods, JINYA is now offering five new dishes featuring balanced, bold ingredients and savory plant-based meat that don’t sacrifice on flavor. Guests can enjoy a variety of delicious products made with Impossible meat in these authentic Japanese items:
- Impossible Tacos – Plant-based tacos with Impossible meat made from plants, guacamole and cilantro on bite-size crispy taco shells.
- Impossible Bun – Plant-based bun with Impossible meat made from plants, guacamole and cucumber, served with vegan mayonnaise.
- Impossible Rice Bowl – Plant-based rice bowl with Impossible meat made from plants, crispy chickpeas, kale, pickled red cabbage, crispy garlic and roasted pine nuts over steamed rice with vegan curry ranch dressing.
- Flying Vegan Harvest – A vegan miso broth with Impossible meat made from plants, tofu, bean sprouts, broccolini, green onion, corn, red onion, crispy garlic and chili seasoning, served with thick noodles.
- Tsunami White Pearl – A vegan vegetable broth with Impossible meat made from plants, green onion, red onion, spinach, broccolini, baby leaf, crispy garlic and garlic oil, served with thick noodles.
Impossible Foods makes delicious and nutritious meat, dairy and fish using plant-based ingredients. The company’s “magic ingredient,” heme, is an iron-containing molecule found in every living plant and animal, and it’s the abundance of heme that makes meat uniquely delicious.
“We couldn’t be happier to launch menu items made with Impossible meat,” says JINYA Ramen Bar Founder and CEO Tomonori Takahashi. “JINYA has been transforming the way people eat ramen with our gluten-free, vegan and vegetarian options. So, Impossible Foods’ products fit in perfectly with our menu innovation and add another layer of variety and opportunity for our guests to explore full-flavored Japanese cuisine.”
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