Tsuda Harutoshi

We attended the 100th Anniversary Conference of the Japanese Society for Bioscience, Biotechnology, and Agrochemistry at Tokyo University of Agriculture. Ms. Hayashizaki from our laboratory delivered an oral presentation. The weather was splendid, which made the experience even better.

Three undergraduate students have successfully graduated. Congratulations! Keep up the good work from here on!

Yesterday and today, we held the graduation research presentation for the Department of Applied Biology and Food Sciences. All three students delivered their presentations exceptionally well, which was truly impressive. ↑ befor ↑ after

This year, we successfully held our year-end party once again. Thank you for all the preparations. Please take some time to rest during the New Year holiday. The third-year students prepared a hot pot, the fourth-year students baked bread, and the graduate students made cheese fondue. How can I express this joy?

It is autumn, and when one thinks of autumn, mushroom foraging comes to mind. Accordingly, I sought guidance from members of the “Mushroom Association” and successfully collected truffles called shoro in Japanese. Shoro are a type of fungus that parasitizes pine trees, characterized by their lack of a cap and stalk, and are round in shape. When cut, the interior appears as a white sponge. It is advisable not to consume anything that is not white. I washed it, sliced it, and enjoyed it in a clear soup. It had a unique texture and was quite delicious.