FANCL x Koiwai Dairy 2nd Collaboration: Creative Japanese Lunch Seminar Using Yogurt

FANCL Corporation held a lunch seminar event on Tuesday, March 17, at 'FANCL Reiwa Honzen,' located on the 9th floor of FANCL Ginza Square. This event was realized through a collaboration with Koiwai Dairy Products Co., Ltd., marking their second joint project. FANCL's restaurants organize such food events as part of their initiative to utilize Kirin Group synergies, providing customers with opportunities for learning and discovery in their daily lives.

The theme for this session was 'Gut Health Lunch Seminar for Spring: Unexpectedly Recommended!? Japanese Cuisine with Yogurt.' A certified 'Gut Health Advisor®' from Koiwai Dairy was invited as a guest speaker to conduct a seminar focusing on the benefits of yogurt as a familiar gut-health-promoting ingredient. Participants enjoyed a special lunch menu that integrated yogurt into traditional Japanese dishes.

[Event Highlights]

• Gut Health Seminar by a Certified Advisor One of the highlights was the seminar conducted by a marketing department employee holding the Gut Health Advisor® qualification. While enjoying lunch, guests learned about the appeal of 'Koiwai Raw Milk 100% Yogurt' and ways to further utilize yogurt in their daily meals, encouraging them to rethink their own and their families' dietary habits. The event encouraged customers who already had an interest in gut health to re-examine their daily wellness routines.

• Various Japanese Dishes Using Yogurt Guests savored creative Japanese cuisine featuring brown rice in a Shokado style, using 'Koiwai Raw Milk 100% Yogurt' and 'Koiwai Premium Cream Yogurt Gourmet Fan.'

The menu included unique items such as a 'Shira-ae' style dish where soybean pulp (okara) rehydrated with milk was tossed with yogurt, and other innovative combinations involving dashi and yogurt, demonstrating the versatility of dairy in Japanese cooking.