Puccini pumpkin sea urchin risotto - soup style -

What will the issues surrounding the oceans be like in 2030?

We came up with a recipe that emphasizes local production and consumption, using cabbage sea urchin grown in our local Miura area, which kills two birds with one stone by eliminating coastal denudation and reducing food waste, and non-standard pumpkin also grown in Miura.

100% buckwheat fruit galette

Japanese people rely on imported goods. Will they be able to preserve their famous products in 2030?

We have created a dish that tackles two issues: the disappearance of the local production and consumption culture, and food waste, which has become a problem in recent years. We have also avoided animal products and taken the environment into consideration so that vegans can enjoy it.

Hiryuu-zu Spirulina paste made with Tokyo vegetables

Preserving Japanese food culture while creating new and nostalgic dishes using sustainable ingredients

We took a look at tofu, which has been eaten by the Japanese since ancient times, and spirulina, which has been gaining attention in recent years for its high nutritional value, and came up with this recipe, an adaptation of the traditional tofu dish, Hiryuzu.