The Power of Collaboration The Power of Collaboration] Students at Mihara Municipal Daini Junior High School took on the challenge of product development!
-- Pioneering the future of primary industry through partnerships with local businesses --
373.farm grows asparagus in Sakishima, Mihara City,
Mihara City Daini Junior High SchoolStudents are part of an integrated learning program in cooperation with the
Exposure to the local primary industry and the challenge of developing products using out-of-spec vegetables, ,
Community and education come togetherThis is a unique project that became
Trajectory of Connecting Local Food and Learning: Students' Challenges
(1) The beginning was the cancellation of hands-on activities.
August 2024 at 373.farm farm farm tour and work experience,
We planned to invite 20 students from Mihara Municipal Daini Junior High School.
However, due to the approach of Typhoon No. 10,
Unfortunately, it was cancelled...
Later, the teacher in charge
Students, I was so looking forward to it...too bad!"
With a voice saying "I'm sorry, I'm sorry.
Teachers who visited the House beforehand.
I just showed the students the pictures I took,
'This is how asparagus grows!'
Many were impressed with the results.
According to the principal,
While many students do not have the opportunity to become familiar with "agriculture" very often,
This work experience was
He told us that he had focused on "agriculture."
*Image is from press release(1) -2 373. share issues of farm, consider use of "substandard products".
It is a real shame that the plan cannot go forward as is....
So I asked myself, "Is there anything I can do to help my students?" I was thinking, "Is there anything we can do to get the students to help us?
In conversation with the teacher,
373. "Substandard products" (so-called "B-class products"), which is also an issue for FARM
The topic of utilization was raised.
Then, from the teacher
"In the class of comprehensive learning time, we used Aspara 373's B
Would you be willing to allow our students to develop products?" and
We appreciate your suggestions.
In lieu of work experience
Shape.Delivery class on "373.farm" and
Developing "products" using substandard products.The first time this happened was in 1983, when the company was founded in the United States.
(2) Go to the class
We gave a class on "373.farm" to 120 students in three classes in the second grade.
In the class, why are you challenging the "Sakijima Paradise Plan" in Sakijima, which has an aging population rate of 701 TP3T?
We also talked about the lives of our grandfathers and grandmothers on Sakijima.
*Image shows presentation material
Group work was then conducted to brainstorm about the "good and bad points of Aspara.
(3) Presentation of "product development ideas" from students
Next,New Products" using Asparagus, a non-standardized product.I asked them to think about the following.
As a result, numerous ideas were generated and a presentation competition was held.
📝 Here are the voting results for each class!
one set
🥇 Asparagus Cup Ramen
🥈 Subaru of Mihara (sprinkled)
🥉 Asparagus Friends
two sets
🥇 Marinated asparagus and asparagus bread (tied for first place)
🥉 Saki Para Smoothies
three sets
🥇 Asparagus Salt
🥈 Sakupara
🥉 Creamed asparagus
The flexibility of the students' ideas amazed me all day.
(4) Let's try asparagus first (Cooking practice: creamed asparagus)
In the midst of days when classes and events make it difficult to proceed with product development,
We all decided to try the asparagus first.
Second grade students in a special needs class,
Among the results of the pollCreamed asparagusindicates object of desire, like, hate, etc.
This was done in a cooking class.
By actually making it,
It was a great opportunity to learn about the appeal of food and the ingenuity of cooking.
5) Collaboration between Mishima Shokuhin and Aspara is realized!
The students' strong desire to give shape to their ideas for product development,
Next in the spotlight was "Asparagus Furikake," a collaboration with Hiroshima-based company Mishima Shokuhin Co.
I approached him with a "no-go" offer,Mishima Shokuhin readily agrees. They are willing to cooperate with us in product development.The first time this happened was in 1983, when the company was founded in the United States!
However, many challenges stood in the way of drying asparagus.
At Mishima Shokuhin's laboratory, they went through numerous trials and errors on how to dry asparagus to preserve its sweetness and beautiful green color, including temperature, how to cut it, and how to store it.
5.5.2 The Road to Realization of "Asparagus Furikake
At the final meeting, based on previous experience, it was decided to freeze salted asparagus and use finer asparagus with more green parts for drying. In parallel with this, we worked out the size of the label design and the details of the experiment using Yukari®.
After overcoming many difficulties, we finally reached a point where we could make furikake (sprinkled asparagus), and this led to the realization of the delivery class this time.
5.5 -3 Visiting Mishima Shokuhin to learn about "nutrition education" and "science
July 10, 2025,Yukari®" of Mishima ShokuhinA nutrition education class was held using
The program provided a cross-sectional learning experience that linked science knowledge with local ingredients, such as learning about color changes in food due to pH.
The students were also challenged to make their own furikake using asparagus furikake, and at the end of the day, they had the opportunity to hear a Mihara Foods staff member speak about raising awareness of leftover food.
We will continue to explore ways to utilize B products!
Through this delivery class, we received many comments from the students of Daini Junior High School.
Student Comments
I have found that if you put yukari in eggs, the color changes. I'm curious to see what happens with other ingredients.
I was able to experiment with actual food products, and when I found out that the color also changes, I decided to try it at home.
I was expecting the cheese to turn green, but I was surprised that the only discoloration I didn't expect with the eggs was in the whites.
Impressions on Making Furikake
I made furikake (sprinkled asparagus) and thought it was a great experience because I have never had the experience of making furikake by myself.
I thought that the furikake sold today are delicious products that were made through a great deal of trial and error. From now on, I would like to eat furikake with gratitude to the people who made it, without disliking it.
I learned that I had to put in a certain amount of food, and that I had to consider not only the taste but also the balance of appearance.
■How it feels to actually eat furikake
The bonito flakes were quite a lot, but they went well with the asparagus and were very tasty!
The asparagus, even though it was dry, had a sweetness to it that matched well with the wakame seaweed and bonito.
I ate it with ochazuke (rice with green tea), and it was warm and comforting. I think it is just right for winter.
It was a very happy moment.
The actual commercialization of the product is currently on hold due to the lack of facilities that can freeze and store salted asparagus.
However, with the help of our students, we were able to discover many possibilities.
Delicious! and their earnest attitude toward the class, which made us feel empowered.
373.farm will continue to search for ways to utilize B products!
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