Savor the Flavor of Senshu Kikuna: Osaka Seikei University Unveils Delicious Low-Salt Recipes to Delight Your Taste Buds

Osaka Environment Research Institute for Agricultural and Fisheries Science and Osaka Seikei University have jointly worked on a salt reduction project and have now developed a low-salt recipe using Senshu chrysanthemum (garland chrysanthemum)[less than 0.5g of salt per item]. Now in season, chrysanthemum is an agricultural product for which Osaka Prefecture boasts the highest shipping volume in the country. Its rich flavor makes it perfect for reducing the salt content of your dishes.

The recipes and cooking videos are available from today on the websites of the Osaka Institute of Environmental Agricultural and Fisheries Science and Osaka Seikei University, Cookpad, and YouTube. The recipes will be distributed at the Senshu Kikuna PR booths in Osaka Prefecture and other locations at the Minami Fes 2024, which will be held on Saturday, September 28th and Sunday, September 29th, and will also be available at JA direct sales outlets in the Senshu region.

Excessive salt intake among Japanese people is one of the most important nutritional issues. To prevent high blood pressure, it is recommended that salt intake be less than 6.0g/day. Please try these delicious low-salt recipes using Senshu Kikuna.

▼ Newly released “Senshu Kikuna Low-Salt Recipe” (Recipe devised by a student from Osaka Seikei University)

・Senshu Kikuna Soup with a Fragrant Dashi Stock
The clear soup won the bronze medal in the National Cardiovascular Center Award at the 6th S-1g (S-1 Grand Prix) Delicious Low-Salt Recipe Contest.

・Salmon meuniere with Senshu Kikuna pesto

Environmental Agriculture and Fisheries Research Institute HP recipe page
https://www.knsk-osaka.jp/recipe

Osaka Seikei University Homepage
https://univ.osaka-seikei.jp/

The cooking video is currently available on the university’s official YouTube site.
Click here to watch the video of “Fragrant Senshu Kikuna Soup”
https://youtu.be/O0wVkvyBGfQ

[Date]Saturday, September 28th and Sunday, September 29th, 2024
[Location]At the Minami Fes 2024 (held at Namba Square and Nansan Street (Namba Square side)), at the Senshu Kikuna PR booth of the “Surely Addictive Senshu Kikuna Fair 2024” organized by the Senshu Kikuna Project, which is run by Osaka Prefecture and JAs in the Senshu region (JA Osaka Senshu, JA Izumino, JA Sakai City).

*For details on Minami Festival 2024, please see
https://osaka-shotengai-info.com/event/minamifes_r0609/

JA Osaka Senshu Agricultural Products Direct Sales Shop Kotarina (3-1-1 Matsukazedai, Izumisano City) *Scheduled to be placed on shelves after sales of Senshu Kikuna begin
JA Izumi Agricultural Products Direct Sales Shop Aisai Land (3-6-18 Kishi no Oka-cho, Kishiwada City) *Scheduled to be placed on shelves after sales of Senshu Kikuna begin

■Food Group, Food and Agriculture Research Department, Osaka Prefectural Research Institute for Environment, Agriculture, Forestry and Fisheries, a local independent administrative corporation
We conduct research and development into improving the quality and preservation of agricultural, forestry, and fishery products, processed foods, etc. We have also been commissioned by the prefecture to operate the “Osaka-Mon Rural Innovation Support Center,” and support farmers, foresters, and fishermen who are working to improve their management by utilizing local resources.
If you are a small or medium-sized enterprise or an agricultural, forestry or fishery business looking to develop or improve a new food product, please feel free to contact us. We will provide technical consultations,
We support your efforts through a variety of systems, including access to analytical and processing equipment, and joint research and development.

■Osaka Seikei University, Faculty of Business Administration, Department of Business Administration, Food Business Course
Through a curriculum that combines the humanities and sciences and consists of three areas: business administration, food science, and information science, we cultivate food management skills and develop human resources who can thrive in a variety of food-related fields, such as food and beverage manufacturers, department stores, the restaurant and ready-meal industries, food distribution companies, trading companies, and agricultural corporations.

This initiative is being implemented to prevent cardiovascular disease and increase the value of agricultural, forestry, and fishery products produced in Osaka Prefecture and their processed products, based on collaboration agreements between the National Cerebral and Cardiovascular Center (NCVC), Osaka Seikei University, and the Osaka Environmental Research Institute for Agricultural and Fisheries.
The recommended salt intake for the prevention and treatment of high blood pressure is less than 6.0g per day, so these reduced-salt recipes have been developed with the goal of being delicious, satisfying and satisfying, with less than 0.5g of salt per dish.

▼Contact for this matter
Public Relations Headquarters
Kawada and Kusano
Address: 3-10-62 Aikawa, Higashiyodogawa-ku, Osaka
TEL：06-6829-2606
FAX：06-6829-2747
Email: kouhou@osaka-seikei.ac.jp

[Release source]University Press Center