Tsuda Harutoshi

We were able to hold our year-end party again this year. The dumplings were delicious, and the hot pot was delicious too. They even made hot sandwiches at the end. What more could we ask for? I look forward to seeing everyone healthy and well again next year. Happy New Year. By the way, this year’s cheeses were Saint-Marcellin, Mozzarella, Brie, Époisses, Provolone, and Asiago.

I had the pleasure of visiting the Agri-Innovation Education and Research Centre at Akita Prefectural University to sample some milk from Japanese Shorthorn cattle. They are producing and marketing their pasture-raised beef under the “Gatabeko” brand. It is quite rare to find beef from pasture-raised Wagyu, particularly when it is not derived from the Japanese Black breed.

On October 31st, we cooked takoyaki* for Halloween. It was delicious, and the decorations were lovely. *: a popular Japanese street food consisting of bite-sized wheat-flour balls filled with octopus. They are cooked in a specialized molded pan and served with savory sauce, mayonnaise, bonito flakes, and seaweed.

While walking through the laboratory, I came across a horseshoe crab.

On September 19th, a symposium on Japanese Dairy Dcience Association was held at Nihon University. Three students from our laboratory gave poste presentations and received valuable feedback. Let’s use these insights to advance our future experiments. There were numerous intresting presentations at the symposium and poster sessions, which were greatly inspiring.