Renowned for his dual role as the chairman of Toyota Motor Corporation and his alter ego as the racecar driver “Morizo,” Akio Toyoda has recently combined his passions in a unique endeavor: guilt-free donut-making with the aid of a hydrogen truck.
While Toyoda is recognized for his tire-spinning prowess on the racetrack, his affinity for donuts extends beyond the realm of motorsport. Originating from his time at Babson College in the U.S., where he developed a fondness for the sugary pastries, Toyoda even incorporated them into his commencement address at the institution in 2019.
Driven by a desire to indulge in donuts without the accompanying guilt, Toyoda utilized his position as head of a major automotive corporation to spearhead the initiative. Collaborating with Toyota’s hydrogen engineering team and Koji Fujiharu, the esteemed chef and proprietor of Tokyo’s Epicure restaurant, Toyoda sought to create a healthier version of the beloved treat.
Drawing inspiration from Fujiharu’s expertise in crafting allergy-friendly cuisine, the team devised a recipe devoid of traditional ingredients such as milk and eggs. Instead, they incorporated syrup, soy milk, konjac, and soy pulp—a byproduct of tofu production—resulting in gluten-free donuts that contribute to sustainability by repurposing food waste.
The innovative batter formulation, allowed to fully hydrate before deep-frying, minimizes oil absorption during cooking. Paired with raspberry and chocolate soy butter accompaniments, the donuts earned accolades from Toyoda himself for their taste and eco-friendly attributes.
Complementing the environmentally conscious donut production process is the hydrogen fuel cell-powered truck utilized in the endeavor. Emitting negligible local emissions, the truck, affectionately named “Morizo Donuts,” embarks on a tour across Japan, serving as a testament to the potential of green technologies to bring joy while minimizing environmental impact.