Gunma, Apr 29 (News On Japan) –
Twelve years after coming into the worldwide market for konjac, identified in Japan as konnyaku, Akiji Sawaura has seen his firm’s income enhance by 2.5 instances and worker numbers double. However, his journey was not with out its challenges.
Navigating Adversity in Agriculture
Sawaura’s resilience in overcoming adversity whereas eyeing the way forward for Japanese agriculture has paved the way in which for brand spanking new ambitions. The continuation of beloved conventional flavors into the long run was evident throughout a go to to Showa Village in October. The konjac harvest had simply begun on the farm, the place 90% of Japan’s home manufacturing happens.
A Unique Approach to Konjac Farming
At the age of 48, Masashi Sohura, who has been devoted to natural farming with out chemical fertilizers for over 20 years, runs a konjac processing manufacturing facility that’s uncommon for a single konjac farmer to personal. “It smells great here,” he commented as freshly harvested konjac was steamed.
Innovative Products Transforming Konjac’s Image
The farm produces as much as 170 totally different merchandise, reworking konjac into numerous types like shirataki noodles important for sukiyaki and meat potato dishes, and a brand new product, rice-shaped konjac, marketed as a low-calorie choice for mixing with rice for diet-conscious customers.
In 2012, issues unfold concerning the blow to Japanese agriculture from becoming a member of the TPP. Despite this, Sawaura’s proactive method to tackling abroad markets highlighted his progressive spirit. In mid-October, his efforts have been seen in Paris, the place he carried out market analysis at one of many world’s largest meals pattern exhibitions.
Gaining International Interest
Sawaura’s konjac merchandise, together with these designed to attraction as wholesome meals choices, have captivated consumers from Italy, intrigued by its potential as a food regimen meals. His workplace in Showa Village buzzed with exercise as numerous konjac-based dishes have been ready to showcase the flexibility and attraction of the merchandise.
Konjac Makes Its Mark in Europe
Despite konjac being comparatively unknown in Europe, Sawaura sees vital potential: “It’s a very interesting challenge to make konjac well-known among European countries.” By mid-November, Claudia’s well being meals retailer in Turin, Italy, was showcasing Sawaura’s shirataki as a low-calorie pasta various, proving widespread amongst customers.
Embracing the Joy of Agriculture
As Sawaura displays on the journey, he finds pleasure in assembly and exceeding buyer expectations, underscoring that agriculture generally is a profoundly rewarding profession. “It’s a powerful feeling to see your work appreciated,” he notes, “Agriculture isn’t just about the hard work; it’s about innovating and enjoying the process.”
Source: テレ東BIZ