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 … Continue reading →

JA Enshu Yumesaki, an agricultural co-operative in Shizuoka Prefecture, has decided to register Gabaron tea, known to have the effect of controlling blood pressure, under the new food labeling system which takes effect in April, allowing companies to make health claims on food labels without case-by-case screening by the government. The farm co-op, producer and seller of Gabaron tea, is aiming at strengthening brand-building efforts for the product through the labeling, as the tea is attracting increasing attention among people suffering from high blood pressure. Under the new system, producers can, on their own responsibility, label their food products as having certain health benefits if they submit scientific evidence to … Continue reading →

  Masahito Suiko, professor at University of Miyazaki’s Faculty of Agriculture in Miyazaki, and Miyazaki JA Food Research & Development Inc. have scientifically proven through a joint research that kumquat peel can activate natural killer (NK) cells, a component of the innate immune system. NK cells defend the body from infection by recognizing and destroying such cells as tumor cells and virus-infected cells. The research team said they believe beta-cryptoxanthin, a type of carotenoid contained in kumquat peel, has the effect of activating NK cells. The results of the research are expected to appear in the May issue of Bioscience, Biotechnology, and Biochemistry, an English magazine published by Japan Society … Continue reading →