Funabashiya Co., Ltd.
[World’s first] Analysis of the structure of kuzumochi at the nano-level ……
Funabashiya Co., Ltd. (location: Koto-ku, Tokyo, CEO: Kyoko Kamiyama) is starting a new project in 2023 with the concept of “Science of Kuzumochi.” As we progressed with our research, we succeeded in confirming the crosslinked structure of Kuzumochi. This is the first time in the world that we have been able to photograph the crosslinked structure of kuzumochi. It has become clear that the craftsmanship that has been passed down for 218 years creates nano-level structures. Nano-level crosslinked structure created by Kuzumochi artisans In collaboration with the 100-Year Business Research Organization, we will analyze the fermented confectionery kuzumochi that has been around since the Edo period and the manufacturing technology of kuzumochi that has been passed down from generation to generation based on the concept of “scientifying kuzumochi.” Doing. With the cooperation of Mr. Takayuki Nagashima, a professor at Yamazaki University of Veterinary Nursing, we conducted a structural analysis at the nano-level to find out what kind of structure gives Kuzumochi its unique texture, and how that structure is constructed.
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When Funabashiya’s Kuzumochi was analyzed using an electron
microscope, it was confirmed for the first time in the world that it had a crosslinked structure of approximately 200 to 300 nanometers (*1). The structure is spread evenly, and it has become clear that this structure creates the unique elasticity and texture that characterizes Funabashiya’s Kuzumochi.
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In this research, we were able to confirm that the craftsmanship that has been passed down over many years has been inherited down to the nano-level structure along with the tradition of Kuzumochi, but it is unclear at what process in the manufacturing process the cross-linked structure is created and why. Whether the structure will be completed is still under research.
At Funabashiya, we only sell products that have been approved by our craftsmen as “Kuzumochi.” Although the process of manufacturing kuzumochi is done by hand by craftsmen, from refining the raw materials to steaming, there are some kuzumochi that the craftsmen ultimately decide cannot sell. In this research, we asked them to confirm at the nano-level about Kuzumochi, which cannot be seen by its appearance, and which the craftsmen have determined is not a commercial product. As a result, we found that the structure was different from the uniform structure seen in the “product”.
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We will continue to analyze craftsmanship at the nano level and conduct research based on scientific evidence with the aim of stably delivering Kuzumochi with the unique elasticity and texture that only Funabashiya can offer to our customers.
(*1) 1 nanometer = 1/1,000,000 of 1 millimeter
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[Special website] https://www.funabashiya.co.jp/research02/
By once again disseminating the value of Kuzumochi, a traditional fermented food, we aim to pass on Kuzumochi to the next generation and contribute to the inheritance of Japan’s fermented culture.
Please see below for the reasons why we are working on “Science of Kuzumochi”.
About the 100 Year Management Research Association (General
Incorporated Association) Accompanied Business Development Support Project (Do-Tank NEXT100)
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The 100 Year Management Research Association (General Incorporated Association) was established in 2015 with the concept of “scientific management for 100 years.” We work to share long-lasting management principles and wisdom through building data archives of long-lived companies that have been in business for over 100 years, mainly in Japan, conducting research, and providing information through study groups and field trips. Additionally, in order to promote innovation in long-lived companies, the organization has launched a companion business development support project for the next 100 years (Do-Tank NEXT100), supporting the research and business development of long-lived companies.
■Official homepage of the 100 Years Management Research Association (General Incorporated Association) https://100-keiei.org/
About Funabashiya
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This Kanto-style Kuzumochi shop was founded in 1805 during the Edo period and will celebrate its 218th anniversary in 2023. Funabashiya’s Kuzumochi is made by fermenting wheat starch with lactic acid for 450 days and then steaming it [the only fermented food in Japanese sweets]. The long period of lactic acid fermentation gives it its unique texture and elasticity. In addition, because we want to deliver natural products to our customers as they are, we continue to focus on natural manufacturing methods that do not use preservatives. Traditional Japanese sweets, which are fermented foods and contain no additives, are currently attracting attention from health-conscious people. ■ Funabashiya official homepage http://www.funabashiya.co.jp/