Technology of Hokuriku Labo

Our Case Study

Unleash the boundless power of Japan’s “rice and vegetables,” which have supported agriculture since ancient times, and offer a plant-based design that allows people and the Earth to enjoy delicious and healthy living to the fullest. We create products that can be passed on to the next generation with various functionalities tailored to our customers’ needs.

<CASE1> From Brown Rice to “Rice Syrup” and “Rice Protein” 

Natural sweeteners (fermented foods) made from brown rice, known as Rice Syrup, are produced in a process that maximizes the use of by-products. These by-products are further processed into Rice Protein.

①To maximize the potential of malted brown rice, it is finely ground and mixed with brown rice.

②The natural malt enzymes are combined with rice starch for saccharification. Slowly fermented over 24 hours, it transforms into sugar.

③It becomes a natural sweetener (fermented food) that can replace sugar or mirin, known as rice syrup.

④The rice syrup dregs (filtration solids) are dried and finely ground (powdered).

<CASE2> From Yamato Rouge to VegeSyrup

The red and sweet Yamato Rouge, diligently nurtured.
As we were exploring new ways to utilize this corn, we were approached by Kyoto Grain System, which allowed us to create a new product using the undersized and misshapen corn kernels!

Kuriyama, Yubari , Hokkaido.
A high school student farmer
RYO Nakasendo
Instagram is available here.

We use the whole undersized “red corn (Yamato Rouge)” kernels, including both the grains and the cores. They transform into Vegi Syrup rich in a type of polyphenol called anthocyanin.

<CASE3> From lotus root to VegeSyrup

Only items without damage or with a good shape were shipped, so the undersized ones, those with damage, or the black ones were discarded. Since there were no issues with taste or quality, we have now powdered them. We expect this to lead to further expansion of sales opportunities as we effectively utilize them in the form of rice syrup.

Kanazawa City Matsudera-cho.
Chairman of the
Kaga Lotus Subcommittee of JA
Mr. Hiroyuki Kita
Instagram is available here.

Even misshapen or undersized lotus roots at harvest maintain their nutritional value. They are transformed into a syrup with dietary fiber that warms the body.

<CASE4> From Pepo Pumpkin to Vege Syrup

Pepo Pumpkin is a unique variety where the seeds are edible. However, the outer skin (the part of the pumpkin) from which the seeds are removed was challenging to use in food because it had a watery and easily perishable taste. Nevertheless, by roasting and powderizing it and then adding it to rice syrup, a new product with a rich and flavorful taste was born.

Representative: Tetsu Hirasaki
Wakan Seeds Co., Ltd.
You can find our website here.

We effectively utilizes the peel and flesh of Pepo Pumpkin, which is not conventionally consumed except for the seeds. The result is a syrup with a taste similar to peanut butter, perfect for pancakes and more.