Development of new foodstuffs and products
We are now developing new foodstuffs and their processed foods with a focus on flavors.
Kanmiayu
In order to eliminate the image of the fishy odor characteristic of freshwater fish and to develop more palatable seafood products, a 'third fish' was developed jointly with the Fushinokawa fishery cooperative, with the keyword 'citrus flavor', which is not found in wild or normally cultured sweet fish. The flesh of the sweet fish had a subtle citrus flavor and no fishy odor. It was named 'Kanmiayu' and successfully commercialized and branded as a regional brand of Yamaguchi Prefecture.
Scent
In order to pick up casually for current students on daily life, we developed more palatable sweets. The sweets are also expected to be used as souvenirs at events such as graduation and entrance ceremonies, when students return home and when university stuffs go on business trips. The aim of development was also to create sweets that would make graduate students remember their campus life fondly when they smell (or eat) the sweets, even after they have become employments, and lead to a 'love of Yamaguchi university'. For the flavors, we considered using natsumikan and yuzu, specialities of Yamaguchi Prefecture, and we selected popular macaroons, guimobs and pound cakes as easy-to-pick-up sweets. The sweets were then named 'Scent', meaning memorable flavors, and were successfully commercialized.
Yamaguchi Dumpling
In order to create 'soul food' for Yamaguchi Prefecture or current students, rather than prepared food from convenience stores, domesticated chain lunchboxes or supermarkets, we successfully developed an unprecedented Chinese dumpling product in collaboration with G-Taste Co., and proposed as new menus and new ways of eating the dumpling for cafeterias in campus and bars in Yamaguchi City.
kanjiru éclair
In order to create a classic pastry in Yamaguchi Prefecture that would make local residents remember fondly when they smell (or eat), we focused on eclairs, which are favored by men and women of all ages. We successfully developed the pastries with distinctive flavors, whose dough made of flour produced in Yamaguchi Prefecture and cream made of mint and natsumikan in collaboration with a bakery shop. The questionnaires revealed that the mint cream was coolish and refreshing, while the natsumikan one was refreshing, sour, bittersweet and reminiscent of Yamaguchi Prefecture, then we named 'kanjiru (awaring) eclair'.
Others
include “Iwakuni renkon mentai” developed in collaboration with JA group Yamaguchi, foodstuffs under development with local authorities and processed foods under development with companies.
