BLACK YAKISSOBA WITH UNCONVENTIONAL FOOD PLANTS AND SEAFOOD: AN EXPERIENCE OF SUSTAINABILITY AND GASTRONOMYTÍTULO DO TRABALHO EM INGLÊS

Abstract

This article aims to present the diversity of UNFPs in gastronomy, specifically in the preparation of Ota Yakisoba, aiming to understand the importance of sustainable eating practices. An exploratory literature review was carried out on the use of UNFPs, and then tests were carried out on the yakisoba recipe, to merge flavors, textures and colors. The use of ingredients such as ora-pro-nobis and pumpkin flower, often underused in traditional cuisine, promotes the appreciation of food biodiversity and the inclusion of nutritious alternatives in contemporary diets. The research addresses the production of black yakisoba, highlighting the role of UNFPs in diversifying the menu and reducing dependence on conventional vegetables, which often require high levels of agricultural inputs. The inclusion of seafood, obtained from sustainable sources, not only enriches the nutritional profile of the dish, but also reinforces responsible fishing practices, contributing to food security. Sensory analyses were performed to assess the acceptance of the dish, revealing that the combination of flavors provided by the PANCs and seafood was well received by the participants. The results suggest that black yakisoba represents a viable and tasty alternative that can be incorporated into the daily diet, promoting healthier and more sustainable eating habits.