“Once I was a toddler, my mother would make black sesame cereal for me after I acquired dwelling from faculty. It was nutty, semi-sweet, toasty, clean, with some crunchiness, and one in all my favourite meals,” Jiang fondly recollects. “In China, black sesame cereal has been a staple meals for a whole bunch of years due to its superb taste and wellness advantages from the elements’ wealthy vitamins.”
Within the States, the closest factor that in comparison with the straightforward, but nourishing, dish she grew up consuming was plain ol’ oatmeal (which rightfully so) fell a bit in need of her expectations. “I discovered myself consuming oatmeal for breakfast on a regular basis as a result of it’s fast and it is a comparatively healthy breakfast option. However I discovered it very boring,” Jiang frankly admits.
Although you possibly can doctor oatmeal up several ways, (with spoonfuls of brown sugar and cinnamon for instance), Jiang mentioned she felt like she had to decide on: “Both the oatmeal is tasty however comprises numerous added sugars, or you will have the plain oats which are wholesome however style bland,” she says. For sure, she was hungry for a lot extra. “I needed one thing higher—one thing scrumptious and extra nutritious, wholesome and handy, and I saved enthusiastic about the black sesame cereal that had been my favourite for therefore a few years,” Jiang provides.
Taking issues into her personal palms, she started replicating her mother’s traditional recipe and making toasted black sesame oatmeal for colleagues and associates—which they completely cherished. “After perfecting my recipe with numerous checks and samplings, I introduced my oatmeal to my native Entire Meals forager. She cherished it and introduced it into native Chicago-area Entire Meals. And that’s how Yishi was born,” Jiang recounts. “I created the unique recipes in my kitchen, and later I labored with a registered dietitian and our meals scientist to enhance the formulation to assist general wellness whereas tasting like Asian desserts.”
What’s Yishi Meals?
Although Yishi Meals could be new and surprising to some, for others, it’s an ode to traditional childhood flavors which are not possible to outgrow. “Yishi is an progressive, Asian-inspired oatmeal with fashionable flavors by no means earlier than seen in American oatmeal,” Jiang says. The oatmeal at present is available in three flavors: taro bubble tea, matcha latte, and toasted black sesame. “I created Yishi impressed by my mama’s cooking and my Chinese language heritage, and we inform the story through our flavors, elements, and packaging,” she explains.
“The identify Yishi is predicated on the Chinese language phrase for ritual. We imagine that nourishing your physique with entire, useful meals is greater than only a routine incidence—it’s a small every day second of celebration,” Jiang says. “A whole lot of hundreds have already got made Yishi a part of their morning breakfast ritual.”
The bottom of every oatmeal is made with natural, gluten-free oats, almonds, hemp seeds, and flax seeds—which offer protein and a hearty, wealthy texture, to not point out a great deal of plant-based protein and gut-healthy fiber, too. Then the enjoyable half: the flavors. “We add a novel mix of superfood elements—which are frequent in Asian meals—into every recipe, resembling taro, black sesame, goji berries, dates, and fruits for added advantages and deliciousness,” she says. And in the event you’re hoping for extra enjoyable flavors, Jiang says that we are able to anticipate the launch of a model new one in spring 2023, they usually’ll begin testing new merchandise in different classes later subsequent yr.
However what’s Yishi’s secret ingredient, you might surprise? “Tradition is the soul of Yishi. We rejoice Asian cultures by product flavors, elements, model messaging, schooling, and content material throughout all platforms. At Yishi, now we have made it our mission to advocate for cultural schooling; we’ll use our model’s voice and group to assist construct a extra inclusive future the place we perceive and recognize world cultures and variety in America,” Jiang says.
Did somebody say oatmeal?
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