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10月30日
Greeting from kiyoko 2020 Sep

Dear Friend,

How have you been?
In Tokyo we have had both lingering summer heat and heavy white dews. Already I feel the seasonal changes beginning since the start of September. Indeed, time has passed so fast and we are nearing the end of the year, but the severity of COVID 19 impacts continues relentlessly around the world.

These days I only go to work two or three times a week to avoid virus infection. But working from home has affected my weight. I need to get on a diet to fight Middle-aged obesity. Naturally I do constantly try to exercise every day but at home it is easy to spend too much time on the internet. I use the internet for ZOOM and Skype meetings and calls.
But with my generation it is a different sensory feeling. I prefer actual person to person meetings. Also it is a different way to use my brain; therefore I am so tired after an internet meeting.

Here in Japan everybody puts on a mask as a preventative measure. Many years ago I learnt the difference between western countries and us. When we feel a sore throat or a cold, we always put a mask on our face immediately. So it is a common behavioral practice for us. But use for western people is relatively recent and they only put it in the case of serious disease.
When I walked on the street during a very cold winter in Chicago, I put a mask on to go outside from the heat indoors. My American friend asked me, what happened? My friend thought I had a bad flu condition.

Unfortunately I have had to cancel all my planned international travel which I am sadly missing. That said I am re-appreciating many things on my doorstep at home.

Last week I experienced a beautiful full moon while listening to the Suzumushi bark, a bell ringing cricket. We feel the sound of cricket and we love this natural culture which is very popular. Since childhood I always enjoyed the turn of the seasons and now autumn is approaching here.

We even have very artistic and elegant cages with captive crickets.

 

I am still busy writing many news articles and reports for my clients. Of course, it’s more difficult during the COVID threat and takes so much time. I am also reporting on what’s new from the world wide food industry particularly in terms of developed new products.

One funny memory … when I wrote about global trends in alternative meat including alternatives proteins I was reminded that during my childhood I used to eat quite a lot of insects.

One is a grasshopper which is preserved by boiling down in soy sauce and is used as a topping of steamed rice. I am sure there are many nutritional reasons for the trend to alternative meat ingredients.

Our insect eating habit came from catching grasshoppers at time of the rice harvest.  Now I notice the damage caused by locusts when moving from Africa to Asia and read of the damage when I was a student of Japanese agriculture history and climate change.

Another insect item consumed here (and I dislike the practice) is eating   bee larvae. We can even buy this as a canned product.

This is canned product of bee larvae.

This is both grasshopper and bee

I complained to my mother I did not want to eat these bee grubs but my mother believed it was real nutrition for me.

These alternative protein and alternative meat trends are very timely and  with the worldwide population increase, we are going to have to have a range of lower resource input foods with fine nutrients and protein.

 

Recently I recalled how my life in food science started.

When I was student, I got a science award every year both in junior and senior school. This gave me the impetus and interest to enter this industry for a career and business woman. So I have run my small business now for going on 28 years, meeting many great experts and visiting so many places.

Last month I missed visiting New Zealand to attend the IUFOST conference. I was elected an IFT Fellow in 2008, last year an achievement award, then this year an IAFOST Fellowship.

I am truly honored to be so elected as a Japanese woman. Furthermore my path has been via the food industry per se rather than the academic path. I do think Japan needs a greater volume of and depth to industry-academia collaborations in applying food science to commercial applications. As well we need to see more equal opportunity for young women within our Japanese food industry.

 

 

Looking back over the past few months since last December, I have noticed a change to eating habits. A more traditional view of food is seen here again in that food is regarded by itself and in age old combinations as contributing to disease prevention. As a child I remember how every meal was! Every day my mother made typical Washoku (typical Japanese dishes).

Naturally they contained various seasonal vegetables likely soy bean or fermented foods all having the dual purpose of being tasty and imparting health benefits. At times it seemed to be the real way of Shojin cooking, like monk’s dishes. Meat? It was a luxury, even if we eat Sukiyaki; the meat was a tiny tiny part!

 

I do hope you are taking care of yourself over this troubling time and please enjoy good heathy foods. I look forward for the solution to COVID 19 for our food industry.

Please take care of yourself,

Overcome COVID 19

Wishing I could see you again soon!

 

With love,

 

Kiyoko R. Kubomura

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