Outline of the Akita Research Institute for Food and Brewing

With the key concept "To be the pioneer in food processing technology of the future", the Akita Research Institute for Food and Brewing (ARIF) was established in April 1995. In order to pursue technological innovation in the food processing and brewing industries, as well as to promote the use of locally produced food materials, the Institute was reorganized from the Research Laboratory of Brewing Technology.  Institute staff members have various backgrounds, such as business, university research and national institute research. The Institute is equipped with the latest instruments and processing machines.  Our activities include: Development of food processing technology. Food science and new biotechnology research. Technical support for the food industry. Acting as a centre for the food industry's human and informational networks.  The Institute consists of four departments, the Department of Applied Microbiology, the Department of Food Product Developments, the Department of Brewing, and the Department of Bioengineering. Exterior of the Institute Hall Akita's Miso Soup Koji-Muro (Molded Rice Fermentation Room) Shirakami Kodama Yeast® (Baker's Yeast from  World Heritage "Shirakami Mountains")  The Department of Applied Microbiology is working on the development of new types of fermentative bacteria such as lactobacillus, mold, and yeast in order to improve the quality of Akita's products such as miso (soy bean paste), soy sauce, and pickled vegetables. The department has developed the technology for the preservation of edible wild plants, and is also working on the development of a physiologically active substance with anti-tumor or antibiotic effects from seaweed, wild plants, and Akita's agricultural products.  The Department of Food Product Development contributes to food science and food engineering. The department aims to be a good partner to Akita's private companies, and to be a technical leader in the Japanese food industry. For this purpose, the department is making efforts to research and develop the following fields:  a) production of xylooligosaccharide from rice hull.  b) a sensory evaluation system by a newly developed flavor system.  c) utilization technology for sea resources.  d) enzyme and microbe modifications by the gene manipulation technique.  e) the relationship between rice's physicochemical properties and its flavor.  f) joule heating system and new heating technology preserving bioactive functions of food.  g) production and utilization of rice flours modified by physical treatment.  The department is also working on organizing cooperation research groups that consist of private companies, universities, and prefectural research institute.  The Department of Brewing has been conducting research to improve the quality of Akita's sake, a rice wine, which is famous throughout Japan for its superior quality. In order to keep up with new market trends, new alcoholic drinks such as low alcohol sake, and wine and brandy made from locally produced fruits, are being developed. Recently, the department has created "Shun-Ginjo" a sake made from originally developed sake yeast "Akita-Ryu-Hanakobo, AK-1" and newly developed rice "Gin-no-Sei". "Gin-no-Sei" was developed in collaboration with the Akita Agricultural Experiment Station. The department also contributes to research to develop new types of sake yeasts, and automatic and labor saving brewing processes technology.  The Department of Bioengineering has been conducting research to develop new types of food product and material through biotechnology such as gene recombination technology, gene targeting, site-directed mutagenesis, or PCR technology. Furthermore, the department participates in research projects by other departments concerning new molecule technology and biochemistry.  In order to provide technical support to the private sector, the Institute has four types of counseling functions.  First, the Institute will respond to visitors or telephone inquiries regarding technical instruction or support. The Institute has been dispatching experts for on-site instruction, by committing 22 outside experts as technical advisors.  Second, the Institute has open laboratories for private companies, to provide technical instruction by experts, with the latest instruments.  Third, the Institute sponsors company meetings and group activities to develop new products. A more specific joint research plan named "3A [Advancement of Angel Foods Plan in Akita] Group", which is composed of farmers, manufacturers and marketers, is also organized to develop new Akita-brand foodstuffs.  Last, for the purpose of human resource development, we host short and long-term technical trainees from private companies of several fields such as food processing, basic research, and physical chemistry-analysis.  Information sharing is also one of the important roles of the Institute. In order to spread new technology to the industry of Akita, we examine our research results and distribute them by means of information networks such as the LAN system and regular public reports. Akita's Hot-Pot "Kiritanpo Nabe" (Soy Sauce Soup with chicken, Vegetables and Rice-Tube) Seminar Room OUTLINE Name Akita Research Institute for Food and Brewing (ARIF) Address 4-26 Sanuki, Araya-machi, Akita-City, Akita, 010-1623, JAPAN Site Area 37,971 m2 Floor Area 7,544 m2 Building Structure A two-storied Ferro-concrete building. Established April 1, 1995 The Institute consists of a main research building and two experiment wings. The Institute is equipped with the latest instruments and facilities including a radioisotope room, a gene manipulating room, and a testing room for trial products. Open laboratories and technical consulting rooms for private companies, as well as fully equipped, spacious conference rooms, are available. ACCESS Flights Tokyo (Tokyo International Airport, Haneda) - Akita Airport (8 flights/ day, 60 min) Sapporo (New Chitose Airport) - Akita Airport (2 flights/ day, 55 min) Nagoya (Komaki Airport) - Akita Airport (1 flight/ day, 70 min) Osaka (Kansai International Airport) - Akita Airport (1 flight/ day, 90 min) Osaka (Itami Airport) - Akita Airport ( 1 flight/ day, 80 min) Seoul (Incheon international Airport) - Akita Airport ( 3 flights/ week, 135 min) Japan Railway (JR) (by Akita Shinkansen, Komachi) Tokyo (JR Tokyo Terminal) - JR Akita Station (Every one hour, about 4 hr) Car (Tohoku and Akita Expressway) Sendai - Akita (3 h 30 min) LINK Beautiful country - Akita network (Akita Prefecture) Akita Sake Breweries Map (Akita Cooperative Society of Sake Breweries) Foods of Akita (Media-Akita) Akita Sake (Media-Akita) Mailing Address Akita Research Institute for Food and Brewing (ARIF)  (Institute of Food Processing Research. Institute of Brewing Technology.) 4-26 Sanuki, Arayamachi, Akita-City, Akita, 010-1623, JAPAN TEL: +81-18-888-2000 FAX: +81-18-888-2008 URL http://www.arif.pref.akita.jp/outline.htm (English page) E-mail info@arif.pref.akita.jp (Please write in English or Japanese.) Back to TOP Page (Japanese page)