日本の食品市場を中心に食品や食品関連技術を専門としたアドバイザリーコンサルタント 久保村 喜代子

 
クボムラーナ

Kubomura Food Advisory Consultants Japan Food Innovation 久保村食文化研究所

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2020年01月01日
Happy new year 2020

Greetings
We are already most of the way through the January.
Here in Yokohama we have clear and beautiful blue winter skies.
How quickly the years now have pass.
Over the years, the interests in creating for something new has become faster than it has been. Last year, I continued to observe what has become my annual pattern, with time in Tokyo interspersed with the enjoying interludes in the US and Europe for about two months of the year.
I still am supporting many new products for Japanese food companies and of course I will be really into new product developments again this year. One of the great things about this is the new people I meet.

I still get a quiet pleasure in operating out of my tiny castle like garbage office (aka the rubbish room) which is the only food think tank in Japan and will be in its 28th year this spring, indeed it’s truly honor for me to work for such a long time. I still keep my memories of the years when I used to be typical Japanese housewife, then going from house to business field, then jumping out to work abroad for the 33rd year!
Even now, though I am a typical old hen, I still get a huge pleasure from my work.

When I work in our field, I truly have been able to learn the history of the global food industry and the real challenge of transitioning food science into product development trends. The trend has changed almost every 30 years.
When I firstly made up my mind to go to foreign countries, the major food science was focused on raw material and then progressed into food additives, food ingredients and so on. These concepts are still most important concepts in food formulation.

What’s the hottest in recent years?
My specialty, savory flavors & food flavoring & seasoning, plant-derived fake meats, and new ethnic flavors?
Savory is in the age of delicious food and medicine!

Dr. Salvatore E. Luria one of the founders of molecular biology says, essentially food is a romantic soup imagined by a human in a petri dish! Food is made up of a set of biochemical molecules.
When we skillfully combine the cooking operation, it discharges deliciousness from substance. It’s a natural sensory experience and savory flavor magic and this, I think, will be the future of new product development.

Several years ago, I had a chance to visit to the US Army Research Food Institute. I will never forget the energy for developing new processed foods and its impact on me.
Until then I really wanted to know about real processed food products. I still keep my passion for this when I work in our food industry as a food scientist.

Recently I have noticed on my overseas trips that Japanese restaurants are increasing. To my visitors I love to introduce real Japanese home cooking as taught to me by my mother. She always followed the way of seasonal veggies as being the hero for our healthy life. Naturedly Japanese Washoku is beautiful taste and aroma.

If you have a chance to come to Japan, please let me know, I’d love to show you our tradition with food culture and how Japanese are insatiable epicureans.

I do look forward to seeing you again soon,

Very best regards,

Kiyoko Kubomura

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