Evolution of Frozen Foods

All kinds of ingredients are frozen and finely milled
into powder form leading to new culinary opportunities.

It has been over half a century since frozen foods became a part of everyday life.
Today, advancements in technology have taken frozen foods beyond mere convenience. They are beginning to create delicious new culinary experiences while also helping to reduce food waste and address hunger.This exhibition offers a glimpse into the vast possibilities that lie ahead.

Here, we display powders made by freezing and pulverizing various ingredients to enable long-term storage. Moreover, by reshaping these powders into rice-like grains or incorporating them into dishes, we present potential future foods and new value. The rice-shaped foods created from other ingredients were experimentally developed through collaboration between Professor Hidemitsu Furukawa’s lab at Yamagata University and Nichirei Foods Inc.

Powders made by freezing and pulverizing various ingredients for long-term storage

From vegetables, meat, fish, fruits, and seasonings to more underutilized resources and more, by freezing ingredients at −196°C and pulverizing them, they are transformed into powdered foods that can retain their flavor and nutritional value for decades. This “Evolving Frozen Food” exhibit features 24 varieties of powdered ingredients, ranging from familiar foods like carrots and chicken to more underutilized resources like loss flowers discarded during production, tree bark, and sea urchin shells—things not commonly considered food. By turning them into powders, even unconventional materials can unlock new culinary possibilities.

Recreating rice from powdered rice and other ingredients—“reconstituted rice” as a new staple food

The prototype for a new type of rice, “reconstituted rice,” which is created by reshaping powdered ingredients frozen and pulverized at -196°C, as well as rice powder, is the result of the collaboration between EARTH MART, Nichirei Foods, and Professor Furukawa’s lab at Yamagata University. By forming various ingredients into rice-like shapes, we can transform how nutrition is consumed, enhance the flavors and nutrients of underutilized resources, simplify cooking, and create entirely new flavors.Reconstituted rice has the potential to surpass the traditional value of rice and introduce new dietary habits and food cultures.

Professor Hidemitsu Furukawa of Yamagata University, a key member of the project, shares his thoughts on reconstituted rice:

“Reconstituted rice is fascinating. Rice has a higher amino acid score compared to wheat and can serve as an excellent source of protein that needs little supplementation. It’s a remarkable food. It goes without saying that it’s the staple of the Japanese diet and central to our culinary culture. When a broken grain of rice is combined with ingredients that have been frozen and pulverized and then returns to the form of a rice grain, it can supplement missing functions, add new flavors, and offer added value. I believe this will contribute to the formation of a new food culture. With this breakthrough, we can explore creating more nutritious and delicious foods. It feels like there’s unlimited potential here.

After viewing the EARTH MART exhibit, I was deeply moved by the profound meaning behind the phrase ‘itadakimasu’ (a Japanese phrase expressing gratitude before eating). When underutilized ingredients are transformed into frozen gel powder and then reborn as delicious dishes via a 3D food printer, it gently but powerfully communicates the potential of future dining experiences. These technologies, though often working behind the scenes to ensure safety and security, have taken a step forward in this exhibit to speak of a future food culture. I hope many people will take an interest in this future of powdered foods and reconstituted rice.

As a side note, I love rice balls, so it feels like my destiny to work with rice in some way (laughs). Next, I’d like to try freeze-pulverizing EARTH FOODS 25 and see how that can be utilized!”

The future of frozen foods inspired by powdered ingredients

Imagine a world where freezing, pulverizing, and reshaping ingredients is standard practice. What does the future of frozen foods look like? This exhibit showcases that potential through fictional yet familiar frozen food products.

– Octopus-Shaped Sausages for Adults

They look like playful octopus-shaped sausages, but they taste like real boiled octopus. Made from powdered octopus and shaped to resemble the cute sausages children love, this product offers a rich, authentic octopus flavor that adults will enjoy. Because it has been reshaped, it is softer and easier to chew than actual octopus, making it enjoyable for seniors or anyone who has difficulty chewing.

– Fish-Shaped Pasta

Made entirely from fish, including the bones and skin, this pasta is crafted by grinding the ingredients into powder. The pasta is shaped to resemble fish and kanji characters, turning mealtime into a fun and educational experience that helps children learn about fish flavors and Japanese writing.

– Eggs That Look Like Salmon Roe

Salmon roe is cherished for its vibrant appearance and satisfying pop. But what if you could enjoy other types of eggs with the same texture, look, and feel? This fresh, new sensation, the “Eggs That Look Like Salmon Roe” series, uses ostrich eggs, chosen for their low production cost, that have been transformed into roe-sized delicacies.

– All-Inclusive Broth

As Japan explores ways to allow agriculture to coexist with wildlife, utilizing game meat remains a challenge. This broth, made entirely from pulverized game meat, ensures nothing goes to waste. It offers a simple way to incorporate unfamiliar game meats into everyday cooking and enhance the flavor of regular dishes.

– Portable Sushi for the World

Freshly caught fish is processed, freeze-pulverized, and then reshaped into rice balls using reconstituted rice. This approach could make it possible for people in distant countries or landlocked areas to enjoy the flavor of fish and the cultural experience of onigiri (rice balls) as a portable meal.

– All-In-One Noodles

These noodles may look plain, but they contain all the essential ramen ingredients. Char siu pork, bamboo shoots, green onions, naruto fish cakes, and seaweed are all incorporated into the dough, creating a complete ramen experience in just a single bite. This EARTH MART exhibit features soy sauce-flavored ramen from the “All-In-One Noodles” series.

– Delicious Okonomiyaki Made with “Disliked” Ingredients

A unique take on okonomiyaki (Japanese savory pancakes) packed with vegetables that children typically dislike. It looks and tastes just like regular okonomiyaki, but allows picky eaters to enjoy vegetables without even noticing.

– Chicken-and-Egg Sandwich

At first glance, it looks like a regular egg sandwich. However, the bread is made from powdered chicken, which allows you to enjoy the flavor of oyakodon (chicken-and-egg rice bowl) in sandwich form. This handheld meal could become a new staple for lunch or snacks.

– True Taiyaki

It looks like a typical taiyaki (fish-shaped pastry), but it’s made from powdered sea bream – it’s as if the fish itself were turned into flour. Inside, you’ll find rice cooked with dashi, giving you the unexpected experience of tasting sea bream-flavored rice inside the taiyaki.

Collaboration
Technical support：Hidemitsu Furukawa(Hidemitsu Furukawa Laboratory, Yamagata University, Japan) / Nichirei Foods Inc.

Audio guide narrator：SHOJI Mai