{"id":1186,"date":"2026-06-23T10:37:22","date_gmt":"2026-06-23T01:37:22","guid":{"rendered":"https:\/\/sx.nagaokaut.ac.jp\/?p=1186"},"modified":"2026-06-24T14:20:14","modified_gmt":"2026-06-24T05:20:14","slug":"%e5%a4%a7%e9%98%aa%e5%85%ac%e7%ab%8b%e5%a4%a7%e5%ad%a6-x-%e9%95%b7%e5%b2%a1%e6%8a%80%e7%a7%91%e5%a4%a7-j-peaks%e3%82%b8%e3%83%a7%e3%82%a4%e3%83%b3%e3%83%88%e3%82%a4%e3%83%99%e3%83%b3%e3%83%88","status":"publish","type":"post","link":"https:\/\/sx.nagaokaut.ac.jp\/en\/%e9%95%b7%e5%b2%a1%e6%8a%80%e8%a1%93%e7%a7%91%e5%ad%a6%e5%a4%a7%e5%ad%a6-2\/1186\/","title":{"rendered":"\u3010Event Report\u3011 Osaka Metropolitan University \u00d7 Nagaoka University of Technology (NUT) J-PEAKS Joint Event \"Taku\" (The Art of Cooking Rice) \/ June 17, 2026"},"content":{"rendered":"

<\/p>\n\n\n\n

On Wednesday, June 17, 2026, the J-PEAKS joint event \u201cTAKU\u201d was held at Osaka Metropolitan University\u2019s I-site Namba, co-hosted by Nagaoka University of Technology (NUT) and Osaka Metropolitan University.<\/p>\n\n\n\n

As part of the J-PEAKS project, this event aims to strengthen collaboration between the two universities and \u201crethink the value of rice through fermented food culture, thereby fostering the development of new industries.\u201d While the \u201cTAKU Project\u201d has been held four times to date, primarily in the Kanto region, this marks its first event in the Kansai region.<\/p>\n\n\n\n

Under the theme \u201cNagaoka\u2019s Traditions (Rice and Fermentation) \u00d7 Osaka\u2019s Sophistication (Dashi and Food Culture),\u201d this event aimed to create a new food culture that transcends regional boundaries. This event brought together corporate representatives, researchers, and stakeholders from Nagaoka and Osaka across a wide range of fields, including agriculture, fermentation, manufacturing, media, tourism, and international expansion.<\/p>\n\n\n\n

\u25a0Part 1: Nagaoka and Osaka\u2014A Relay Discussion with 20 Participants<\/p>\n\n\n\n

Discussion with 20 Participants Professor Wataru Ogasawara of NUT and Professor Shuji Yokoi of Osaka Metropolitan University served as moderators, and the 20 participants introduced themselves and took part in a relay-style discussion. University representatives presented their latest research, while corporate representatives introduced their businesses, and multifaceted insights on fermentation, dashi, and food culture were shared in a relay-style format. Many participants could be seen listening intently while taking notes.<\/p>\n\n\n\n

\u25a0Part 2: \u201cCooking\u201d Workshop<\/p>\n\n\n\n

We held a workshop titled \u201cThe Science and Techniques for Cooking Delicious Rice,\u201d featuring Junichi Shirai of the \u201crice-cooking\u201d food unit \u201cGohan Domei\u201d as the instructor. The workshop explored the depth of the everyday act of \u201ccooking rice\u201d from a scientific perspective, and participants deepened their understanding of the techniques while observing a live rice-cooking demonstration up close.<\/p>\n\n\n\n

<\/p>\n\n\n\n

This joint event, which brought together the distinct regional expertise of Nagaoka\u2019s rice and fermentation technology with Osaka\u2019s dashi and food culture, served as an opportunity to further deepen the collaboration between the two universities. This initiative, which reinterprets everyday food culture\u2014including fermentation, dashi, and rice cooking\u2014through science and technology, embodies the philosophy of \u201cBringing regionally-driven social impact to the world\u201d championed by J-PEAKS at NUT. It is hoped that the questions sparked by the act of \u201ccooking\u201d will eventually become the seeds of new industries.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\n
\n
\"\"
Opening remarks for the relay talk by Professor Ogasawara<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"\"
Cooking Demonstration by Junichi Shirai<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

Issued by<\/p>\n\n\n\n

Head Office for Research Strategy, Nagaoka University of Technology: Saito, Takei<\/p>","protected":false},"excerpt":{"rendered":"

2026\u5e746\u670817\u65e5\uff08\u6c34\uff09\u3001\u5927\u962a\u516c\u7acb\u5927\u5b66 I-site\u306a\u3093\u3070\u306b\u3066\u3001\u9577\u5ca1\u6280\u8853\u79d1\u5b66\u5927\u5b66\u3068\u5927\u962a\u516c\u7acb\u5927\u5b66\u306e\u5171\u50ac\u306b\u3088\u308bJ Read more \u2192.<\/a><\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[32],"tags":[36,39,9,10],"class_list":["post-1186","post","type-post","status-publish","format-standard","hentry","category-32","tag-36","tag-39","tag-9","tag-10"],"acf":[],"_links":{"self":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/1186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/comments?post=1186"}],"version-history":[{"count":2,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/1186\/revisions"}],"predecessor-version":[{"id":1193,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/posts\/1186\/revisions\/1193"}],"wp:attachment":[{"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/media?parent=1186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/categories?post=1186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sx.nagaokaut.ac.jp\/en\/wp-json\/wp\/v2\/tags?post=1186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}