Menu of Asahikawa Food Design Labo
We provide ‘original food designs’ to fully use and long-life whole food. All the process is one-stop, from arranging materials, planning and development, processing, packaging, to shipping. We create products one and only in the world, to meet your needs and standard.
| Unripe adlay seed | Roasted | |
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| Unripe quinoa | Roasted | |
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| Non-standard burdock | Roasted | |
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| Non-standard sweet corn | Dried & roasted | |
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| Unused celery leaves | Dried | |
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| Unripe ROKUJO barley | Roasted | |
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| Non-standard onion | Dried | |
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| Overstocked green soybeans | Freeze-dried | |
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| Linseed cookies | Roasted | |
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| Butterfly pea ／ Natural pigment | ||
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Our vision of “PLANET FOOD”
In Japan, many unused food materials are wasted, which is “Mottainai” (a japanese expression meaning ‘wasteful’).
Many of them occur in the supply chain due to weather changes and deterioration, or being out of standard.
However, some of them are just wasted, even though they have no problem.
Our technologies can reduce such food loss/waste, being able to handle wide range of products.
Not just fully using the gift of our planet earth, we would also conform to your manufactural standards.
We ‘design’ materials to provide “PLANET FOOD” at your dinner table, to your daily lives.
Our aims for the circulation of abundant resources.
The wave of FoodTech sweeping across the world.
Through the development of delicious and environmentally friendly next-generation Earth Food, we are designing a sustainable future.
We conduct support to create a delicious and joyful cycle where materials are reborn as new values. We engage in daily research and development to discover the future of precious ingredients.
| Material | Chef & sommelier recommended nutrition | Functional claim | Other functions |
|---|---|---|---|
| Matcha green tea | Catechin | BMI, body fat, blood glucose level, blood pressure, dental plaque | antioxidant effect, sterilization, antibacterial effect |
| Theanine | sleep, stress, bowel movement improvement, cognitive function | reduce fatigue, drowsiness, nervousness on waking up | |
| Ginger | Polyphenols 6-gingelol, Polyphenols 6-shogaol | cold hands and feet(maintaining peripheral body temperature) | promote body heat production |
| Yam | Geogenin | maintaining cognitive function | improves Hyperglycemia/Insulin sensitivity, improve motor function, improve cognitive function, improve menopausal disorder |
| Stem of Konbu kelp | Fucoxanthin | BMI | antioxidant effect, anti-obesity effect, anti-diabetes effect |
| Fucoidan | None | immune function, inhibit blood clotting, lower cholesterol, suppress increase of blood pressure/blood glucose level | |
| Alginic acid | None | Sodium alginate is notified as FOSHU→cholesterol suppress increase of blood pressure, lower cholesterol, diet effect, preventing arteriosclerosis, improve gastrointestinal condition and soften stool | |
| Red beets | Nitric acid | lower blood pressure | improve cold sensitivity, improve swelling, improve athletic performance of top athletes worldwide |
| Material | Chef & sommelier recommended use |
|---|---|
| Tartary buckwheat | buckwheat flour, tea, puff |
| Brown rice(Brown rice tea) | bottled beverages, flavored material |
| Yuzu peel | bread, flavored tea, chocolates |
| Sweet potato | snacks, sugar substitue |
| Matcha green tea | ice creams, chocolates |
| Material | Chef & sommelier recommended use |
|---|---|
| Pufferfish skin | fish collagen |
| Bone of Pike conger | soup stock after roasting and drying |
| Fish meat of Herring | fish hamburgs |
| Sculpin | soup stock after drying |
| Nori seaweed | VitaminB12 material after powdering |
