Abstract
[Purpose] Curcumin is a yellow polyphenol compound found in turmeric (turmeric (English: turmeric), scientific name: Curcuma longa). It is classified as a curcuminoid. It is used as a colouring agent in spices and foodstuffs and is designated as an existing additive (colouring agent) in Japan as turmeric pigment. Curcumin's physiological effects are known to include anti-tumour, antioxidant, anti-amyloid and anti-inflammatory effects. This study reports on the development of new recipes using turmeric for young people, including children who are not fond of spicy food.[Methods] Six recipes were prepared. The recipes were examined in terms of taste, ingredients, cooking utensils and methods, nutritional value, cost, time and effort, etc. [Results] The results suggest that the recipes presented here can be prepared at home, etc. On the other hand, many of the menu items are only freshly prepared when they are ready to eat. It is necessary to develop recipes for lunchboxes and other dishes that can be eaten after a certain amount of time. The recipes presented here are mainly dishes that use turmeric as a seasoning. The challenge for the future is to develop recipes in which turmeric plays a leading role in the true sense of the word.
