Examination of the effect of adding Akumochizake, a traditional Kagoshima seasoning liquor, to seafood products.
Faculty of Fisheries
Department ofFood Life Science
Kato and Kumagai Laboratory (Fish Food Science)
Background and objectives of activities
In Kagoshima Prefecture, the traditional seasoning "Akumochizake" has long been used in Satsuma cuisine. However, it is generally unknown to the public, and the challenge is to expand its consumption both within and outside the prefecture.
Summary of Activities
The study scientifically analyzed the significance of the continued use of Akumochizake in Satsuma-age and verified its quality improvement effect on food products. This was a joint research project with Azuma Sake Brewery Co., Ltd. as part of the "Prefectural Food Ingredient Matching Assessment Demonstration Research Utilizing the Kagoshima University Faculty of Fisheries Food and Life Science Training Plant." A series of steps from basic food science analysis to product presentation were executed at the HACCP-compliant food production demonstration laboratory.
Expected Benefits
This research will scientifically verify the effects of traditional seasonings added to foods in Kagoshima Prefecture and publicize the results within and outside the prefecture, which is expected to lead to increased consumption of Akumochizake and processed foods made with Akumochizake.