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Collaboration between Kyoritsu Women's University and Seiyu

Starting November 10, Kyoritsu Women's University, alongside Sumisho Foods and Seiyu, will unveil three new seasonal dishes as part of the "Lab Activity Kitchen" series. This initiative is designed to highlight autumn flavors through student-created recipes that will be available at approximately 110 Seiyu stores across Kanto.

The partnership between Kyoritsu Women's University and Sumisho Foods began with a cooperative agreement in February 2022, focusing on the promotion of Tokunoshima's unrefined sugar, used in crafting these distinctive dishes. The project, now entering its fourth year, aims to foster creativity in food education and development, enhancing the culinary landscape with innovative offerings.

The Seasonal Dish Overview

The products developed under the theme "Autumn Treats to Delight the Table" utilize Tokunoshima's unrefined sugar and incorporate seasonal ingredients. The recipes, conceptualized by students from the Nutrition and Food Science department, prioritize health and seasonal relevance while ensuring vibrant colors and originality in the dishes. The series is aptly named "Lab Activity Kitchen" to reflect the student’s innovative efforts.

1. Autumn Chicken and Burdock Fried Chicken Bento

• - Price: ¥499 (tax excluded)
• - Availability: Select areas in Kanto

This bento features seasonal mushrooms and pumpkin. The fried chicken with burdock boasts a unique flavor profile, enhanced by the inclusion of burdock in its batter. Interestingly, the pumpkin salad is topped with white chocolate to provide a sweet twist. Additionally, the rice is prepared using Tokunoshima's unrefined sugar, further enhancing its flavor.

Student Comment: This bento captures the autumn flavors and provides a healthy way to enjoy vegetables.

2. Sweet Potato Mochi with Cane Sugar Syrup

• - Price: ¥239 (tax excluded)
• - Availability: Select areas in Kanto

Featuring sweet potatoes at their peak, the dish includes sweet potato mochi coated in a luscious syrup made with Tokunoshima’s unrefined sugar. Topped with crushed sweet potato chips, it offers a delightful contrast between chewiness and crunchiness, making it a warm and satisfying treat for the chilly season.

Student Comment: Enjoy this delightful combination of textures—a crispy and chewy sensation that’s perfect for colder days.

3. Grilled Yurinchi Chicken and Chili Prawn Brown Rice Bowl

• - Price: ¥499 (tax excluded)
• - Availability: Select areas in Kanto

Rather than frying, the chicken is grilled, resulting in a healthier option without compromising on taste. The accompanying chili prawns are enriched with green onions, adding depth to the flavor. Additionally, the brown rice is cooked in a flavorful Chinese-style broth, complemented by a serving of spinach namul.

Student Comment: This dish aims to satisfy the desire for delicious and healthy options simultaneously, catering to consumer preferences.

Educational Initiative

This collaborative venture, guided by Professor Tomoko Kindou from Kyoritsu Women’s University, involves six senior students who created these dishes as part of their graduation project. They applied their knowledge of culinary arts, nutrition, and food safety, taking a hands-on approach to product development.

The timeline of the project included:

• - April 2025: Kick-off with an orientation and explanation of product development by Seiyu representatives.
• - May: Market research and store visits to observe product placement and consumer preferences.
• - July: Fieldwork at Seiyu’s central kitchen in Saitama, allowing students to gain insights into manufacturing processes.
• - August: Submission of proposals for product recipes and promotional concepts, engaging in discussions to finalize product details.

Student Reflections

Students involved in the project expressed pride in their contributions to culinary innovation. They remarked on the skills developed through repeated trials, noting the intricacies of creating appealing, market-ready products.

Summary of Cooperative Agreement

The partnership between Kyoritsu Women’s University and Sumisho Foods is rooted in mutual goals of enhancing educational opportunities through real-world applications, specifically targeting the development of recipes using Tokunoshima's unrefined sugar. This initiative represents a commitment to bridging the gap between academic learning and practical industry applications, fostering both student growth and community engagement.

About Kyoritsu Women's University Nutrition and Food Science Department

This department encourages students passionate about cooking to develop competencies that contribute to public health and quality of life through culinary arts. The innovative spirit drives students to experiment with recipes that prioritize taste and nutritional value.

About Sumisho Foods and Seiyu

Since its establishment in 1989, Sumisho Foods has worked to offer diverse food products while emphasizing customer needs. Seiyu, founded in 1963, provides a range of supermarkets and a commitment to customer satisfaction through innovative practices and pricing strategies.