#Japan #Tokyo #rice cooking #Ultra-Fine Bubbles #Masaharu Yamada

Revolutionizing Rice Cooking Through Science

In an exciting online seminar scheduled for September 17, 2026, a breakthrough in rice cooking will be explored. Hosted by Lives Inc., based in Shibuya, Tokyo, this seminar aims to debunk common rice cooking misconceptions and introduce a scientific approach. Special guest Dr. Masaharu Yamada, a former professor at Kogakuin University and the author of Science of Noodles, will lead attendees through the innovative use of ultra-fine bubbles (UFB) in cooking rice.

Why Ultra-Fine Bubbles Matter

The primary focus of this seminar is to address a pressing challenge in the food industry – ensuring rice continues to taste great even when cooled. This challenge is particularly relevant for convenience stores and food producers who make rice products. Dr. Yamada will discuss how UFB technology changes the physical properties of water and its profound impact on starch transformation during the cooking process.

Key Seminar Highlights:

1. Understanding Ultra-Fine Bubbles: Dr. Yamada will kick off the first session by explaining why UFB leads to dramatic changes in starches. He will outline the fundamental characteristics of UFB, compare filtered water and chemical additives, and describe how UFB influences starch gelatinization and cellular absorption.

2. Quantitative Changes in Cooking: The second part of the seminar will provide empirical data on the sensory components released during rice cooking with UFB water. Participants will gain insight into the physical properties of rice, such as its fluffiness, moisture retention, and flavor profile after cooling, supported by texture analysis.

3. Future Standards in Food Processing: The final section will center on the application of this technology in food production. Participants will learn how UFB can enhance sanitation practices, eliminate biofilms, reduce the necessity for chemicals, and support the shift toward sustainable food production practices.

Seminar Details

• - Title: Achieving Tasty Cold Rice Through Water: Mastering Ultra-Fine Bubbles
• - Date: September 17, 2026
• - Time: 14:00 - 14:45 (including Q&A)
• - Format: Online (accessible from home or office)
• - Participation Fee: Free (Pre-registration required)
• - Registration: Interested participants can register via this link or by emailing Hirota at [email protected].

About Dr. Masaharu Yamada

Dr. Masaharu Yamada holds a Ph.D. in engineering and has a rich background in food science, having earned his doctorate from Kyoto University. After working for Nisshin Seifun Co., he became a professor at Kogakuin University, specializing in the chemical properties of food and its related technological challenges. His expertise uniquely positions him to address both practical industry issues and contemporary academic insights.

This seminar is especially beneficial for professionals in supermarkets, convenience stores, and companies dealing with rice and noodle products. By understanding and applying UFB technology, businesses can improve product quality and elevate consumer satisfaction.

Company Overview

Lives Inc. focuses on revitalizing local economies through support for small manufacturers and aims to harness innovative technology for the betterment of society. The seminar serves as a platform for knowledge sharing in the food industry, allowing stakeholders to redefine cooking standards with cutting-edge research.

Get Involved

For more information regarding this upcoming online seminar and to register, please visit the official website or contact Hirota at [email protected]. Don’t miss this opportunity to upgrade your knowledge and transform rice cooking practices!