Meiji Hosts Yogurt Day PR Event Showcasing Salt Yogurt as a Satisfying Meal

Meiji Co., Ltd. held a PR event titled “Simple Arrangements Expanded with Salt: Toward Yogurt That Satisfies as a Single Dish” on May 14, 2026, the day before Yogurt Day on May 15, at ZeroBase Shibuya in Tokyo. The event featured comedy duo Ungirls, represented by Takushi Tanaka and Yoshiaki Yamane, along with TV personality Yuchami. Using the unexpected pairing of “yogurt and salt” as its theme, the event introduced menu ideas that let yogurt be enjoyed as the centerpiece of the dining table. Meiji explained that adding salt, a familiar flavor in Japanese food culture, balances the taste and expands yogurt into a dish that can serve as a main meal. Because tastes and preferences vary from person to person, participants first took a simple diagnostic test, after which menus were served according to each individual’s taste profile. The format created different discoveries and surprises for each participant, allowing them to experience a new appeal of yogurt. At the beginning of the event, the three guests discussed their breakfast habits. Yuchami admitted that she does not usually eat breakfast, saying she is the type who wants to sleep until noon. Tanaka said he started eating breakfast after getting married, adding that eating in the morning helps him switch on for the day. Yamane shared that after having a child, he began eating together before school. The talk revealed three very different real-life breakfast routines. A quiz then asked what hidden flavoring is used in the global standard way of eating yogurt. While Ungirls drew laughs with comic answers, Yuchami guessed “salt yogurt,” inspired by salted caramel, and answered correctly. As she celebrated, Tanaka reacted in frustration, helping energize the venue. The MC explained that adding salt softens yogurt’s acidity and gives the flavor more depth, raising expectations for the tasting session. During the tasting of salt yogurt arrangement recipes matched to each diagnostic type, Yuchami praised the “salt yogurt with salad chicken and broccoli,” saying, “It’s delicious! The yogurt helps in just the right way, and the balance is good.” She added that if this could complete breakfast, she would genuinely want to eat it every morning. Since it is yogurt, she felt it could also support gut health and be easy to keep up, and she said it suited her diet goals as well. She also responded positively to the ease of preparation, noting that it is time-efficient, and looked surprised by the potential of yogurt as a meal that fits into a busy daily routine. Meanwhile, Tanaka was initially skeptical about the “kinpira miso salt yogurt,” saying he could not imagine how it would taste. After one bite, however, he commented, “It’s delicious! The yogurt brings the kinpira together.” Yamane added that the oily texture of the kinpira matched well with the yogurt and made it feel like a proper meal. Each guest experienced the new appeal of salt yogurt arrangements. At the end of the event, guests wrote what they had learned on flip boards. Yuchami confidently presented the message, “Yogurt can also become the star of a meal.” The MC responded that this was exactly the message they wanted to convey. Yamane said that when he cooks at home, his family looks dissatisfied if similar recipes continue, so he would like to add salt yogurt dishes into the rotation. Tanaka said he wanted to learn the recipes and make them for his wife on weekends or days off. The guests each recognized both the ease of salt yogurt arrangements and the possibility of yogurt becoming the main feature of a meal. In guest comments, Yoshiaki Yamane said he looks forward to trying salt yogurt because it can be used in many dishes and would help vary meals at home. Takushi Tanaka said he wants to memorize the recipes and cook them for his wife on days off, adding that he will report back on social media and aim to become a charismatic figure in the yogurt world. Yuchami said she strongly felt the limitless potential of Meiji Bulgaria Yogurt, describing the yogurt she has eaten since childhood as feeling like a childhood friend that has grown up. From May 15 to 17, Meiji will also hold a public experiential pop-up event at the same venue, ZeroBase Shibuya. Visitors can experience the “Koresuki” taste diagnosis and sample salt yogurt arrangements for free, just as the guests did at the PR event. The venue will offer salt yogurt menus by taste type, including salad chicken and broccoli salt yogurt, kinpira miso salt yogurt, and curry salt yogurt. Admission is free and no advance registration is required. The pop-up runs from 11:00 to 19:00 from May 15 to 17, 2026, closing at 18:00 on May 17. The venue is ZeroBase Shibuya, 2-5-8 Dogenzaka, Shibuya-ku, Tokyo, about a three-minute walk from JR Shibuya Station’s Hachiko Exit. Meiji Bulgaria Yogurt is a plain yogurt made with authentic Bulgarian LB81 lactic acid bacteria and high-quality dairy ingredients. It uses Meiji’s proprietary “smooth and rich fermentation” method for a pleasant melt-in-the-mouth texture. Approved as a Food for Specified Health Uses, it helps regulate the balance of intestinal bacteria and contributes to a healthy daily diet.