Abstract
The rice cake industry of Niigata Prefecture accounts for half of the yearly shipment amount in Japan, according to the results of research conducted jointly since the 1950s by the industry and the Niigata Agricultural Research Institute Food Research Center. The method of rice cake manufacturing was developed after analyzing the properties of rice and considering the intuitive knowledge and skill of the producers. Thus, consistent, high quality manufacturing became possible, and a mass production system was established in Japan's period of high growth.
Currently, product development introduces elements such as health considerations. As the scale and strategy of each company has become increasingly varied, individual firms have tended to participate in joint research projects with the Niigata Agricultural Research Institute Food Research Center. Moreover, because mechanization has advanced, basic manufacturing techniques are being lost. Therefore, the Niigata Agricultural Research Institute Food Research Center is shifting the focus of its training courses from new technology education to basic technique acquisition and cultivation of human resources.
