From Japan-SAKE as Slow Food

Technology Development of Sake Fermentation in Japan

Brewing of sake is one of Japanese traditional technologies developed in a long experience of peoples spending a long time over several thousands of years in their history. Their continuous efforts for technology development has now resulted in a large scale industry producing various kinds of sake in a big scale with the most modern technologies including facilities of full automation and oper...

SAKE Alcoholic Beverage Production in Japanese Food Industry

Utilization of By-products from Food Processing as Livestock Feed in Japan

The quantity of by-products from food processing has doubled over the last three decades in Japan. Using these by-products for animal feed would achieve a decrease in environmental pollution, as well as a reduction of the cost of animal production. By-products now constitute about 30% of the total feed consumed in Japan, and are used especially on dairy farms. Some by-products are beneficial in...

Financing Long-Term Care: Lessons From Japan

Long-term care (LTC) must be carefully delineated when expenditures are compared across countries because how LTC services are defined and delivered differ in each country. LTC’s objectives are to compensate for functional decline and mitigate the care burden of the family. Governments have tended to focus on the poor but Germany opted to make LTC universally available ...

The bumpy road from food to nutrition security – Slow evolution of India's food policy

Food Policy, in much of Asia, has been slow to transition from its historic focus on staple grain self-sufficiency to a more integrated approach to nutrition security. Research and policy discussions continue to focus on hunger and calorie deficiency rather than on the need for a balanced diets to address chronic micronutrient malnutrition and the emerging problems of over weight and obesity. S...