J-Oil Mills debuts Mamenori san Soybean Paper in North America

Image courtesy of J-Oil Mills.

J-Oil Mills Inc. has announced the debut of its Mamenori san Soybean Paper wrap in North America. An alternative to seaweed, the wrap is suitable for sushi and spring rolls, among other things. It’s is easy to fold and can be fried, steamed, boiled, or baked. Mamenori san wraps have been available in Japan since 1985, but are now available in the U.S. for the first time.

“When eaten, Mamenori san dissolves gently, unlike many other soybean sheets that feel stiff and paper-like on the palate,” said Hikaru Asari, J-Oil Mills health food materials manager, in a press release. “Each Mamenori san sheet contains more than 60% separated soy protein, different from foods made from soybean powders that release an unpleasant odor, J-Oil Mills uses soy protein from whole soybeans that exude a slightly sweet aroma.”

The wraps are available in multiple colors, including pink, green, yellow, and goma (sesame) that are both decorative and offer unique nutritional profiles. The pink and green colors contain soy protein and medium chain triglycerides (MCTs), the yellow contain soy protein, MCTs, and turmeric, and the goma contain soy protein, MCTs, and sesame seeds.

“Sushi is a convivial food, often eaten for enjoyment in the company of friends and family. In fact, the sushi restaurant sector in the U.S. has achieved a steady 5% CAGR between 2011 and 2021, reaching $22.5 billion. And sushi rolls are just one use for Mamenori san,” said Asari. “Several esteemed restaurants in the U.S. and Canada have started using Mamenori san and we look forward to welcoming more.”

J-Oil Mills’ primary business is edible oils, but is developing a rage of businesses that include oils and fats, margarine, oilseed meals, starches, and functional foods, says the company.