Efforts by the Central Union of Agricultural Co-operatives (JA-Zenchu) to spread the use of milk in Japanese dishes are bearing fruit, with such dishes increasingly being served at many of nursing care homes run by farm co-ops.
As part of its “stay healthy until 100” project, JA-Zenchu has been offering cooking classes and lectures nationwide on using nutrient-rich milk in Japanese-style meals, which is traditionally uncommon, as it also contributes to cutting down on salt. It says some 3,500 people have attended the classes and lectures in fiscal 2013 and 2014.
JA-Zenchu receives advice from cooking expert Hiroko Koyama, 43, who invented the term “nyu-washoku” (a play on the word “nyu” meaning milk, which sounds like “new”) to promote the unique idea of using milk in Japanese dishes. The union certifies those who took the cooking classes as “nyu-washoku meisters” and encourages them to spread the recipes in their communities.
In Akita Prefecture, nine nursing care homes run by agricultural co-operatives serve nyu-washoku dishes once a week. They highly evaluate the dishes, saying they have less leftover and that the dishes helped improve residents’ bowel movements.
Janbini, a convenience store run by JA Akita Yamamoto, an agricultural co-operative in Akita, offers nyu-washoku bento boxed lunches and deli food. The Akita prefectural union of farm co-ops plans to continue promoting nyu-washoku dishes in nursing care and everyday lives in fiscal 2015.
Japan Dairy Association (J-milk) is also actively working to spread the notion of nyu-washoku. In the last two years, the association distributed some 20,000 free textbooks at seminars on nyu-washoku held for nutritionists and community volunteers who help improve people’s diet. The association plans to print 10,000 more in April. J-milk officials say nyu-washoku is becoming well known, adding that efforts to be made this year will be the key for nyu-washoku to take root across the nation.
(April 2, 2015)