Healthy Meal Creation Promotion Committee Fiscal Year 2021 Activity Report
In the fiscal year 2021, 22 healthy meal promotion members are active. We hold cooking classes and other events related to healthy meal preparation at Community Centers and other locations in the city, but similar to the fiscal year 2020, these have been canceled to prevent the spread of COVID-19. In the fiscal year 2021, we divided into two groups with the activity theme of "Effective Use of Unused Ingredients and Dishes" and worked on initiatives to reduce food loss.
A survey on 'Food Loss Reduction' has been conducted!
Survey Results of Food Loss Reduction Questionnaire
A survey on food loss reduction was conducted with 112 citizens.
Do you know that food loss is becoming a problem?
- 96% of respondents answered that they "know to some extent" or "know well."
- Only 4% of respondents answered "not very familiar," and there were no respondents who answered "not familiar at all."
Age group of respondents to the survey
| Year | Number of People | Ratio |
|---|---|---|
| 20 | 7 | 6% |
| 30 | 11 | 10% |
| 40 | 23 | 21% |
| 50 | 25 | 22% |
| 60 | 14 | 13% |
| 70 | 26 | 23% |
| 80 | 5 | 4% |
| Unfilled | 1 | |
| Total | 112 | 99% |
Efforts to Reduce Food Loss (Multiple Answers)
The most common response was "to eat everything without leaving any behind," followed by "to judge whether I can eat it myself after the expiration date," "to utilize frozen storage," "not to cook too much," and "to regularly check the types, quantities, and expiration dates of ingredients in the refrigerator." On the other hand, two people responded that they are "not doing anything."
Vegetables that are often left over (multiple answers)
The most commonly leftover vegetable was "daikon." Following that were "cabbage," "bean sprouts," and "Chinese cabbage" in that order.
Excessive meat, fish, processed products, perishable foods (multiple answers)
The top contenders were condiments such as "doubanjiang", "oyster sauce", and "dressing".
Thank you for your cooperation in the survey.
We will continue our efforts towards "reducing food loss" and, as promoters of healthy meal preparation, we would like to provide recipe suggestions using surplus vegetables and seasonings, as well as introduce initiatives to reduce food loss, and continue to share information with the citizens.
Group 1: Suggestions for recipes using frozen and dried vegetables
Efforts to Reduce Food Loss - Let's Use Everything Without Waste!!
Frozen Taro
Taro should be washed, dried for half a day to remove moisture (drying makes it easier to peel).
Peel the skin, wash the surface to remove the sliminess, and arrange them in a tray lined with plastic wrap for freezing. ⇒ Confirm that they are completely frozen (in about half a day) and then place them in a storage bag for preservation.
Points
When storing taro in a freezer bag without spreading it out on a tray, frost will form over time and the taro will stick together. If you arrange them on a tray for freezing, they will remain separate and easy to cook even after some time.
How to Make Dried Daikon Radish
- Cut the radish into strips 5 millimeters wide.
- Place it in the net and dry it outside in a sunny spot for about a week (moisture will evaporate and it will shrink) ⇒ Bring it indoors at night.
- When it turns slightly brown, it's done. Store it in a bag with a desiccant. When using, rehydrate it with water.
Points
It has a better texture than store-bought items, and since dried foods can be stored, it is convenient to keep them in stock.
Recipes using frozen and dried ingredients (for 2 servings)
Simmered taro, shiitake mushrooms, and squid
Using frozen taro makes it easy for the flavors to penetrate, making it delicious!
(Nutritional value per serving) Energy 177Kcal Protein 12.0g Carbohydrates 32.3g Dietary fiber 3.6g Salt 1.4g
Dried Radish Salad
A dish that offers a variety of textures and is addictive!
（Nutritional value per serving） Energy 110Kcal Protein 5.3g Carbohydrates 21.0g Dietary fiber 3.8g Salt 2.4g
Stir-fried Dried Cucumbers with Sesame Oil
The best snack that is easy to make and goes well with alcohol!
(Nutritional value per serving) Energy 42Kcal Protein 1.0g Carbohydrates 4.8g Dietary fiber 0.6g Sodium 0.9g
Group 2: Suggestions for Food Storage Methods
On November 16, 2021 (Tuesday), we held a lecture with Professor Chiyoko Tokuie, a former professor at Tokyo University of Agriculture. In previous years, citizens were also invited to participate, but due to the prevention of the spread of COVID-19 in 2021, only the healthy meal promotion members were allowed to attend. The lecture was titled "Expiration Dates and Proper Food Storage Methods: Which Lasts Longer, Boiled Eggs or Raw Eggs?" and covered the differences between consumption dates and expiration dates from the perspective of food loss, as well as proper storage methods for ingredients that often cause confusion regarding expiration dates (such as eggs, milk, meat, natto, yogurt, etc.). This time, we will introduce three methods for storing ingredients.
How to Store Ingredients
(1) Refrigerated Storage
To maintain freshness, use a toothpick to break the growth point for longer lasting
- The core part of vegetables (such as lettuce and cabbage) contains cells called "growth points," and by moderately damaging these cells, the vegetables (such as lettuce and cabbage) can last longer.
- Vegetables (such as lettuce and cabbage) continue to gather nutrients at the growth points after being harvested, causing the leaves that have absorbed the nutrients to deteriorate.
- It is effective to insert a toothpick into the core part so that nutrients do not all gather at the growth point.
- By inserting toothpicks into the core in about three places, the growth points are moderately destroyed, slowing down growth, which helps vegetables (such as lettuce and cabbage) last longer.
(2) Pre-seasoned Frozen
Seasoning enhances flavor and extends shelf life
- The seasonings penetrate while freezing, making it tender, juicy, and delicious.
- Cooking is easy and saves time.
Note: Introduced in photos are "Pork Ginger Stir-fry" and "White Fish in Oil".
(3) Ice Film Preservation
Wrap in plastic wrap or similar after dipping in ice water and freeze
- A film of ice forms on the surface, preventing drying and oxidation during freezing.
- An excellent freezing method that can be used for meat and seafood.
Note: Introducing "chicken tenderloin" in the photo.
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Welfare Department Health Division, Inagi City
〒206-0804 1-112 Momura, Inagi City, Tokyo (Inside Inagi City Health Center)
Phone number: 042-378-3421 Fax number: 042-377-4944
Contact the Welfare Department Health Division, Inagi City