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Mizkan and Japan Women's University Join Forces for Culinary Innovation

Mizkan Group, based in Handa City, Aichi Prefecture, in collaboration with Japan Women’s University, has launched the fourth year of the "Nippon Food Project" aimed at inspiring young people to cook. The initiative focuses on addressing the declining interest in cooking among youth by developing engaging recipes that adapt traditional Japanese cuisine.

On September 16, 2025, at Mizkan's Tokyo headquarters, the team held the "Nippon Food Workshop," where 51 students from the university participated, marking the largest gathering for the project so far. The workshop emphasized creating a warm entry point into cooking, encouraging students to brainstorm catchy slogans that would attract their peers to cooking.

Workshop Overview

The students engaged in collaborative discussions to share personal experiences related to cooking, exploring barriers they perceive in the kitchen. Encouraged to reminisce about their initial culinary experiences, they strove to formulate approaches to make cooking seem more accessible and fun.

Research from the previous year's workshop highlighted a positive correlation between frequent assistance in childhood meal preparation and enjoyment of communal dining, leading to the conclusion that fostering memorable childhood dining experiences is vital.

This year's discussions revolved around understanding how to communicate with young people who feel daunted by cooking. The goal was to devise compelling catchphrases for the recipes developed by students, ensuring these creations resonate with their target audience—other young adults.

As part of the event, attendees were introduced to Mizkan’s company culture and participated in a tour of the office, including previously unvisited cooking laboratories where Mizkan employees were preparing various dishes.

Creative Recipe Development

The students collaborated in teams to come up with six unique recipes during the workshop, each accompanied by a slogan aimed at appealing to youth. Below are highlights of a few recipes:

Spring Recipe: Steamed Mackerel and Spring Vegetables

• - Student Developer: Shinmura
• - Concept: This dish emphasizes simplicity and flexibility, allowing anyone to prepare it by merely mixing ingredients in a package and using a microwave. It aims to be a fun, social dish akin to a takoyaki or hand-rolled sushi party.
• - Slogan: "Just pack it and microwave—easy enough for anyone!"

Summer Recipe: Watermelon and Myoga Jelly

• - Student Developer: Shinmura
• - Concept: Watermelon seldom receives much culinary creativity. This recipe utilizes watermelon ingeniously, pairing it with myoga to create a jelly that can also enhance salads or fresh spring rolls.
• - Slogan: "Transform everyday dishes with a watermelon twist!"

Autumn Recipe: One-Pan Potato Quiche

• - Student Developer: Ogawa
• - Concept: Departing from traditional quiches that require lengthy baking, this dish simplifies the process, promoting convenience while utilizing seasonal ingredients like autumn salmon and pumpkin.
• - Slogan: "Use just one pan for a delicious quiche!"

Winter Recipe: New Year Soba with a Twist

• - Student Developer: Ogawa
• - Concept: Incorporating soba in a unique way during New Year celebrations, this dish aims to reduce food waste while remaining enticing and approachable for home cooks.
• - Slogan: "Easy to cook and festive for the New Year!"

Through these workshops, Mizkan and the participating students aim to reach a wider audience of young people. By reflecting on personal cooking experiences and challenges, the hope is to transform these insights into actionable ideas and creative recipes that not only delight but encourage younger generations to embrace the joy of cooking.

Furthermore, Mizkan Group has been committed to innovation since it was established in 1804 and looks forward to celebrating its 220th anniversary in 2024. As it addresses culinary needs and fosters community engagement through their projects, they continually highlight their mission to enhance the value of Japanese cuisine.

Japan Women's University also plays a crucial role in this initiative, known for its unique environment that fosters both the sciences and humanities, promoting a comprehensive educational approach. The university is committed to developing innovative programs and nurturing individuals who can think critically and act responsibly in their communities.

As both Mizkan and Japan Women’s University look to the future, the Nippon Food Project promises to bridge traditions with modern sensibilities, ensuring the art of cooking remains vibrant and appealing to younger generations.