On Wednesday, June 17, 2026, Nagaoka University of Technology (NUT) will co-host the J-PEAKS joint event "Taku" (The Art of Cooking Rice) with its partner institution, Osaka Metropolitan University (OMU).

This event, which aims to create a new food culture by blending the premium rice and fermentation traditions cultivated in Nagaoka with Osaka’s renowned savory "dashi" (broth) and culinary heritage, will feature a dialogue between researchers and practitioners from the two universities centered on the theme of “food.” In Part 1, titled “Nagaoka and Osaka: A Relay Talk by 20 Speakers,” speakers from both regions—including Professor Wataru Ogasawara (Department of Science of Technology Innovation, NUT) and Professor Shuji Yokoi (Graduate School of Agriculture, OMU)—will share their insights on fermentation, dashi, and food culture in a relay-style format.

Part 2 will feature a "Taku" (Rice Cooking) workshop led by Mr. Junichi Shirai of the Taku Project and Gohan Domei (Rice Cooking Culinary Unit).

It is hoped that the combination of Nagaoka’s expertise in rice and fermentation with Osaka’s food culture will lead to the creation of new value that transcends regional boundaries.

Event Overview

Organized by: Osaka Metropolitan University and Nagaoka University of Technology
Date and Time: Wednesday, June 17, 2026
Venue: Osaka Metropolitan University, I-site Namba
Part 1: Nagaoka and Osaka—A Relay Discussion with 20 Participants

　Speakers: Professor Wataru Ogasawara (Department of Science of Technology Innovation, Nagaoka University of Technology)

Professor Shuji Yokoi (Graduate School of Agriculture, Osaka Metropolitan University)
Part 2: “Taku” (Rice Cooking) Workshop (Taku Project / Gohan Domei, Mr. Junichi Shirai)

Issued by

Head Office for Research Strategy, Nagaoka University of Technology, URA (Saito, Takei, Kuribayashi)